Vegan Chickpea Tomato Soup is pure coziness in a bowl! Blended chickpeas and canned tomatoes create a thick and creamy texture that's perfect for chilly nights or anytime you’re craving something warm and nourishing.
♡ What you’ll love about this recipe:
✔ Vegan, dairy-free, gluten-free & vegetarian – A comforting garbanzo soup that fits a variety of dietary needs without sacrificing flavor.
✔ Protein-rich & satisfying – Chickpeas add plant-based protein and fiber, making this a hearty meal on its own.
✔ Thick & creamy (with no cream!) – Blended chickpeas, canned tomatoes, and coconut milk create a luxuriously smooth and creamy texture.
✔ Made with wholesome ingredients – Garbanzo beans, tomatoes, coconut milk, onion, and garlic come together to make a nourishing, wholesome bowl.
✔ Quick & easy – One pot, pantry staples, and ready in under 30 minutes—perfect for busy weeknights.
✔ Bold, flavorful & cozy – Infused with Indian spices, it’s tangy, slightly spicy, and full of warming flavors.
Jump to:
This healthy cream of chickpeas Soup is rich, velvety, and deeply comforting. Blended chickpeas and tomatoes give it a smooth, creamy texture—no dairy needed. It’s gently spiced with Indian flavors that enhance every bite without overpowering it. Simple, nourishing, and absolutely delicious!
Ingredients you'll need
Scroll down to the recipe card below for full information on ingredients and amounts.
- Oil – You’ll need just 2 tablespoons of cooking oil to sauté the onion, garlic, and spices; olive, coconut, or vegetable oil all work well.
- Chickpeas – I use canned garbanzo beans for convenience—just drain and rinse two cans; if you'd rather use dried chickpeas, be sure to cook them in advance (you can check out my instant pot chickpeas recipe for an easy method).
- Tomatoes – No need to chop fresh tomatoes—just use one can of whole peeled tomatoes for ease and rich flavor.
- Coconut Milk – Add one cup of canned coconut milk to give the soup a creamy texture; for a richer version, you can substitute with heavy cream.
- Spices – This soup gets its warm, comforting flavor from basic Indian curry spices like ground coriander, cayenne pepper, and black pepper.
Chickpea Tomato Soup
Equipment
Ingredients
- 2 to 3 tablespoons olive or coconut oil
- ½ cup chopped onion (about ½ medium)
- 3 garlic cloves chopped
- 2 teaspoons ground coriander
- ½ teaspoon cayenne pepper powder
- 2 cans chickpeas (each 15.5 ounces) drained and rinsed
- 1 can whole peeled tomatoes (28 ounces)
- 2 cups water
- 1 cup coconut milk or use heavy cream
- 1 ½ to 2 teaspoons salt or use as needed
- 1 to 2 teaspoons sugar
- ½ teaspoon ground black pepper
Instructions
- Heat the oil in a large saucepan over medium heat. Saute chopped onion and garlic for 3 to 4 minutes or until they begin to get translucent.
- Add coriander powder, cayenne pepper powder and 2 tablespoons of water and stir for one to two minutes, or it looks glossy.
- Add the remaining ingredients (chickpeas, canned tomatoes with their juices, water, coconut milk, salt, sugar, and black pepper) to the pot. Stir well, bring the mixture to a gentle boil, then cover with a lid. Reduce the heat to medium-low and let it simmer for about 15 minutes.
- Remove the pan from the heat, uncover, and let the soup cool for about 5 minutes. Then, blend directly in the pot using an immersion blender until smooth and creamy. Alternatively, allow the soup to cool for at least 10 minutes, then carefully transfer it to a high-speed blender (like a Vitamix) and blend in batches until velvety and smooth.
- Ladle the soup into bowls and enjoy it warm. For a restaurant-worthy touch, add a drizzle of coconut milk, a sprinkle of chopped cilantro, and a handful of roasted chickpeas or toasted cashews as optional garnishes.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Variations
Feel free to customize the recipe by adding a variety of different ingredients to suit your taste and make it uniquely yours.
- Spinach - Stir in fresh baby spinach after blending, like in creamy shrimp soup recipe.
- Not a fan of curried soup? Switch up the spices and use Mexican spices, Italian seasoning or cajun seasoning.
- Mediterranean - Opt for a Mediterranean twist by leaving out the Indian spices and using this chickpea soup recipe as a guide.
- Heavy cream - Use heavy cream instead of coconut milk.
How to make chickpea soup?
You can find the full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Step 1 - Heat olive or coconut oil in a large saucepan over medium heat. Add the chopped onion and garlic, and sauté for 3 to 4 minutes, until they begin to soften and turn translucent. Stir in the ground coriander and cayenne pepper, and cook for another 1 to 2 minutes to gently toast the spices and release their aroma.
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Step 2 - Add boiled chickpeas, one can of whole peeled tomatoes along with juices, water, coconut milk, salt, sugar and black pepper. Bring to a boil, cover and cook over medium heat for about 15 minutes.
Step 3 - Remove the lid and take the pan off the heat. Let the soup cool for about 5 minutes, then blend with an immersion blender until smooth and creamy. Alternatively, allow it to cool a bit longer and carefully transfer it in batches to a high-speed blender (like a Vitamix) to blend until creamy and smooth.
How to serve this garbanzo bean soup?
This hearty chickpea tomato soup is filling enough to enjoy on its own as a cozy meal, especially when paired with a slice of toasted bread or warm flatbread.
To elevate the presentation and flavor, try topping it with crispy roasted chickpeas, a drizzle of coconut milk, and a sprinkle of fresh chopped cilantro—it’ll look and taste like something you'd get at a fancy restaurant!
For a fun twist on classic croutons, make toasted naan croutons instead:
Cut naan flatbread into ½-inch pieces, toss with olive oil and a pinch of salt, then air fry at 350°F for 3–5 minutes, shaking the basket halfway through, until golden and crispy. They’re the perfect crunchy topping!
Recipe tips
- Cool for 5 minutes before blending - Make sure to remove pan from heat and let the chickpeas tomato soup cool down for about 5 minutes before blending.
- Best blenders to use -A high-quality immersion blender makes cleanup a breeze, while a powerful blender like Vitamix produces exceptional results. However, it's important to take precautions when blending hot liquids to ensure safety.
- Storage: Store leftover chickpea tomato soup in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
🤩 Looking for healthy Indian recipes with chickpeas? Try my Indian butter chickpeas or the flavorful chickpea and spinach curry—both are wholesome, comforting, and packed with plant-based protein!
Recipe FAQs
Not necessary! The skins of garbanzo beans are not only edible but also rich in fiber and nutrients, making them a nutritious addition.
While peeling the skins is recommended for achieving a silky smooth texture in dishes like hummus, it's not necessary for other preparations such as roasting or adding to a chickpea curry or soup.
To prepare dried chickpeas, soak them in cold water overnight for at least 8 to 10 hours, until they double in size. Then, cook them until soft using an instant pot, pressure cooker, or stovetop method, before using it in the soup. Learn how to cook chickpeas in the instant pot.
More creamy vegetarian soup recipes
- Instant pot tomato soup is thick, luxuriously creamy, and one of the best-tasting tomato soups you'll make at home! Made with canned tomatoes, it is quick, easy, and your family will be begging for seconds!
- Instant pot cauliflower soup is thick and creamy without any cream. Made with cauliflower and carrot, this healthyThai curried soup is packed with flavor.
- Vegan tomato soup is made with canned tomatoes, and is healthy, flavorful and is a perfect fall soup recipe.
- Healthy spinach soup is made with cashews and Indian spices to make a flavorful and creamy soup. It is spicy, healthy and is perfect for the fall season!
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