Easy Tomato Chickpea Soup (Edit recipe)

18 recipes
|
12 followers

Tomato Chickpea Soup is a simple, high-protein, Mediterranean-inspired vegan recipe made with pantry staples like canned chickpeas, cherry tomatoes, and tomato sauce. Ready in under 40 minutes!

Share

Save

Original Recipe

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

12

Serves: 4

Ingredients

2 Carrots, diced
2 Celery, stalks, diced
1 Zucchini, diced
.5 Onion, small, finely chopped
15 oz Chickpeas, canned, drained and rinsed
1 cup Tomato, Cherry, halved
.5 tsp Paprika
1 tsp Italian Seasoning
.5-1 tsp Salt, to taste
.5 cup Tomato Sauce
3 cups Water, warm
2 Tbsp Extra Virgin Olive Oil, for sautéing

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Simmer: Lower heat to medium-low, add a bay leaf (optional), cover, and simmer for 15–20 minutes until vegetables are tender and flavors meld.
Add zucchini and cherry tomatoes: Toss in zucchini and halved cherry tomatoes. Cook another 3u20134 minutes until tomatoes start breaking down and release juices.
Season it up: Sprinkle paprika, Italian seasoning, and salt over the veggies. Stir well to coat.
Mix the broth: Dissolve 1 teaspoon of Better Than Bouillon in 3 cups of warm water, following package instructions.
Combine and simmer: Pour broth into the pot with tomato sauce and chickpeas. Bring to a gentle boil.
Simmer: Lower heat to medium-low, add a bay leaf (optional), cover, and simmer for 15–20 minutes until vegetables are tender and flavors meld.
Final touches: Taste and adjust seasoning. For a thicker texture, mash some chickpeas with a spoon or blend a portion with an immersion blender and stir back in.
Serve and enjoy: Ladle into bowls and serve warm. Top with fresh parsley, a sprinkle of parmesan, or a drizzle of olive oil for an extra cozy touch.

Notes

Nutrition information is an estimate and will depend on your specific ingredients. Refrigerate: Cool completely and store in an airtight container for 3–4 days—perfect for quick lunches or dinners. Freeze: Freeze in freezer-safe containers or silicone bags (leave space for expansion). Lasts up to 3 months. Reheat: Warm on the stovetop or microwave in intervals. Add water or broth if too thick. Tried this recipe?Mention @nenaswellnesscorner or tag #nenaswellnesscorner!

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	412
Fat:	14 g
Carbohydrates:	62 g
Protein:	15 g
Cholesterol:	0 g
Sodium:	421 mg
Fiber:	16 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.