Chickpea Tomato Soup

orange colored chickpea soup in a white bowl.

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.

Course Dinner

Cuisine Indian

Keyword chickpea curry soup, chickpea soup, creamy chickpea soup, vegan chickpea soup

Prep Time 5

Cook Time 14

Total Time 19

Servings Servings

Calories 99kcal

Author Maria Doss

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.

Video

Notes

Use heavy cream instead of coconut milk.

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.

Nutrition