{"id":44393,"date":"2024-12-30T12:57:29","date_gmt":"2024-12-30T18:57:29","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=44393"},"modified":"2024-12-30T12:57:32","modified_gmt":"2024-12-30T18:57:32","slug":"chickpea-tomato-soup-recipe","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/chickpea-tomato-soup-recipe\/","title":{"rendered":"Chickpea Tomato Soup"},"content":{"rendered":"\n
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Craving a hearty, rich, yet redeeming soup?<\/strong> This creamy tomato soup laden with chickpeas is the answer. I cannot get enough of it! <\/p>\n\n\n\n

There’s nothing better than hot tomato soup on a chilly day, and this one is substantial enough to feel like a meal. If you’re a fan of my classic tomato soup<\/a>, you’re going to love this chickpea variation. <\/p>\n\n\n\n\n\n\n\n

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This soup is based on my classic tomato soup recipe, which relies on some undetectable white beans for creaminess. I thought, why not try it with chickpeas? It worked wonderfully! I finished cooking the soup with the rest of the can of chickpeas for some extra texture and protein. <\/p>\n\n\n\n

I also added a sprinkle of curry powder, which isn’t apparent but lends some mysterious complexity to the soup. This is a trick I’ve used in my popular lentil soup<\/a> and vegetable soup<\/a> recipes as well.<\/p>\n\n\n\n

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Chickpea Tomato Soup Tips & Notes<\/h2>\n\n\n\n

You’ll find the full recipe below, and it’s relatively simple. Here are just a couple of notes before you get started. <\/p>\n\n\n\n

Start with great-tasting tomatoes. <\/h3>\n\n\n\n

Not all canned tomatoes are created equally; some taste so bad they can ruin a recipe. I prefer Muir Glen or Jovial brands, as well as San Marzano tomatoes. If you’re watching your sodium intake, choose no-salt-added tomatoes and add salt to taste.<\/p>\n\n\n\n

Reserve most of the chickpeas. <\/h3>\n\n\n\n

We’ll bring the soup to a simmer with just 1\/4 cup of the chickpeas and cook until they’re softened. Then, we’ll blend them into the soup—their starch lends a wonderful creaminess and body to the soup (butter helps, too). Then, we’ll pour the blended soup back into the pot, add the remaining chickpeas, and simmer the mixture until the chickpeas are nicely tender.<\/p>\n\n\n\n

Use a stand blender for ultra-creamy results. <\/h3>\n\n\n\n

A decent stand blender will yield creamier results than a high-quality immersion blender. I wish it weren’t true! If you enjoy a super creamy soup, it’s worth the effort. I still enjoyed the results with the immersion blender, but it was not nearly as smooth. <\/p>\n\n\n\n

Watch How to Make This Soup<\/h3>\n\n\n\n
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Chickpea Soup Serving Suggestions<\/h2>\n\n\n\n

This hearty, bean-enriched soup is great with a grilled cheese sandwich<\/a> or a simple side salad. Here are a few salads to consider: <\/p>\n\n\n\n