Chickpea Tomato Soup

Chickpea tomato soup is one of those recipes that feels like a warm hug in a bowl. It’s incredibly easy, packed with plant-based protein, and ready quickly on any busy evening. I love making this on weeknights when I want something nourishing without spending hours in the kitchen.

I first made this chickpea tomato soup on a chilly Tuesday evening when my pantry was running low. I grabbed a can of chickpeas, fire-roasted tomatoes, and some spinach from the fridge, and within half an hour, I had the most comforting, flavorful soup simmering on my stove. The tangy tomatoes paired beautifully with the earthy chickpeas, and the smoked paprika added just the right amount of warmth. Now it’s my go-to vegetarian soup recipe whenever I need something quick, satisfying, and full of flavor. This healthy chickpea soup has become a staple in my meal prep rotation too.

What You’ll Need for This Hearty Chickpea Soup

I always keep canned chickpeas and fire-roasted tomatoes in my pantry because they make this soup come together so quickly. Pro tip: fire-roasted tomatoes add an incredible smoky depth that regular diced tomatoes just can’t match.

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 cups fresh spinach

My ingredient tip: I prefer using low-sodium broth so I can control the salt level myself. If you can only find regular broth, just skip adding any extra salt at the end.

How to Make the Best Chickpea Tomato Soup

I recommend having all your ingredients prepped before you start cooking. This soup moves quickly once you begin, and you don’t want to be scrambling to chop onions mid-recipe.

Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onions turn translucent and your kitchen smells amazing. Don’t let the garlic brown or it will taste bitter.

Step 2: Sprinkle in 1 teaspoon cumin and 1 teaspoon smoked paprika directly over the onions and garlic. Stir well and let the spices bloom for about 1 minute. You’ll notice the aroma intensify. This step is crucial for building deep flavor in your chickpea tomato soup.

Step 3: Pour in the entire can of fire-roasted diced tomatoes, including all the juices. Stir everything together so the spices coat the tomatoes evenly.

Step 4: Add 4 cups vegetable broth and the drained chickpeas to the pot. Increase heat to bring everything to a gentle boil, then reduce to a simmer. Let it cook for about 10 minutes so all the flavors can mingle and develop. The chickpeas will soften slightly and absorb the tomato broth.

Step 5: About 5 minutes before you’re ready to serve, stir in 2 cups fresh spinach. It will wilt down quickly, adding beautiful color and extra nutrients to your soup. Don’t add the spinach too early or it will lose its vibrant green color.

Step 6: Taste and adjust seasoning if needed. Transfer to bowls and serve hot. I love garnishing with a drizzle of good olive oil and fresh herbs like parsley or cilantro.

Perfect Pairings for Your Tomato Chickpea Soup

This chickpea tomato soup pairs beautifully with crusty, hearty sides that can soak up all that delicious broth.

Crusty Bread or Garlic Toast: Nothing beats dipping warm, crispy bread into this tangy soup. The texture contrast is perfection, and it makes the meal feel complete and satisfying.

Grilled Cheese Sandwich: A classic combo that never disappoints. The creamy, melted cheese balances the acidity of the tomatoes beautifully. This is the ultimate comfort food pairing for chickpea tomato soup.

Fresh Green Salad: A simple salad with lemon vinaigrette adds a bright, crisp element that cuts through the richness of the soup. It’s perfect if you want to keep the meal lighter.

Roasted Vegetables: Try roasted Brussels sprouts, carrots, or cauliflower on the side. The caramelized edges add a sweet, savory note that complements the best sides for chickpea soup.

More Nourishing Soups Perfect for Busy Evenings

This chickpea tomato soup complements other quick, wholesome recipes that bring comfort without hours in the kitchen. For those seeking similar plant-based satisfaction, the One Pot Creamy Vegetable Soup delivers dairy-free creaminess with tender vegetables and aromatic herbs in a silky broth. When craving protein-packed options, the High Protein Tomato Soup uses clever cottage cheese blending to boost nutrition while maintaining that classic tomato flavor.

For variety in weekly meal prep, add the Paleo Egg Roll Soup with its Asian-inspired ginger and cabbage combination that brings different flavors to the rotation. Together, these soups create a well-rounded lineup with diverse tastes and textures that make healthy eating feel effortless and satisfying all week long.

Storing Your Leftover Chickpea Soup

This chickpea tomato soup stores incredibly well, which is why I often make a double batch. Store cooled soup in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen and improve after a day or two.

For longer storage, freeze the soup in airtight containers or freezer bags for up to 3 months. I recommend freezing in individual portions so you can thaw only what you need. Just make sure to leave some headspace in containers since liquids expand when frozen.

To reheat, thaw overnight in the refrigerator if frozen. Warm on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until heated through. When reheating, add a splash of broth or water if the soup has thickened too much during storage.

Common Questions About Chickpea Tomato Soup

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