Chickpea Tomato Soup

This post may contain affiliate links. Read my disclosure policy.

This easy Chickpea Tomato Soup is an easy, hearty soup, loaded with chickpeas and vegetables in every bite. Stove, slow cooker and Instant Pot directions provided.

This Chickpea Tomato Soup is an easy, hearty soup, loaded with chickpeas and vegetables in every bite. Stove, slow cooker and Instant Pot directions provided.
Chickpea Tomato Soup

This chickpea tomato soup is so flavorful and perfect for a cold winter night. It pairs wonderfully with a grilled cheese sandwich. It’s a great meatless dish that’s loaded with fiber. I love hearty soups with legumes when it’s cold, more soups you may enjoy this Minestrone, and this 16 Bean Soup with Ham and Kale (so good!).  You can see more Soup Recipes here!

This is the best tomato soup! The chickpeas and vegetables give it so much body and complexity.

Chickpeas (garbanzo beans) are loaded with nutrients such as fiber, protein and vitamins so it’s also a nourishing meal. Leftovers freeze well so it’s also a great make-ahead meal and perfect to pack for lunch on the go. I adore chickpeas and have been making this soup a lot, especially now that chickpeas are 0 Smart Points on WW! My husband on the other hand isn’t a fan of their texture, but he loves the soup!

To Meal Prep:

Leftovers are great for meal prep. Divide the rest into  containers. Keep covered and refrigerate up to 4 days. To reheat, microwave in 30-second intervals until heated through.

To Freeze: Freeze, covered for up to 3 months. To reheat, transfer to the refrigerator or reheat from frozen in 30-second intervals until heated through.

What to serve with Chickpea Tomato Soup

This is filling on it’s own but if you want to serve it with a side, try it with:

  • A simple salad and a whole grain baguette.
  • It pairs wonderfully with a grilled cheese sandwich.

How To Make Chickpea Tomato Soup

 

This Chickpea Tomato Soup is an easy, hearty soup, loaded with chickpeas and vegetables in every bite. Stove, slow cooker and Instant Pot directions provided.

More Soup Recipes You will Love!

 

This easy, hearty, one-pot meal, loaded with chickpeas and vegetables in every bite is so flavorful with and perfect for a cold winter night.
Print WW Personal Points
5 from 38 votes
Did you make this recipe?

Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top)

215 Cals 9 Protein 36 Carbs 3 Fats
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 6 servings
COURSE: Lunch, Soup
CUISINE: Italian
This Chickpea Tomato Soup is an easy, hearty soup, loaded with chickpeas and vegetables in every bite.

Ingredients

  • 1 tsp olive oil
  • 1/2 cup chopped onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 garlic cloves, minced
  • 2 15 oz cans chickpeas, rinsed and drained
  • 1 28 oz can crushed tomatoes
  • 3 cups reduced sodium chicken broth, or vegetable broth for vegetarians
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • fresh black pepper, to taste
  • 2 cups fresh baby spinach
  • 1/4 cup shredded parmesan cheese, plus extra optional for garnish

Instructions

Crock Pot Version

  • Heat oil in a large nonstick skillet over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Transfer to the crock pot along with the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, bay leaves and basil, cover and cook on low for 6 hours.
  • When done add the spinach. Remove bay leaves, rosemary sprig and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired.

Stove Top Version

  • Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Add the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, basil and bay leaves, cover and cook on low 30 minutes. Add the spinach, cover and simmer until wilted, about 2 minutes.
  • Remove the bay leaves, rosemary sprig, and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired.

Instant Pot Version

  • Follow same recipe as above except cook 15 minutes high pressure, natural release.

Video

Chickpea Tomato Soup

Nutrition

Serving: 11/2 cups, Calories: 215kcal, Carbohydrates: 36g, Protein: 9g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 2.5mg, Sodium: 387mg, Fiber: 6g, Sugar: 6g
WW Points Plus: 5
Keywords: chickpea soup, chickpea soup recipes, chickpea soup recipes easy, chickpea tomato soup

Leave a Reply

Your email address will not be published.

Rate this Recipe:




141 comments

  1. I only had a 14 oz. can of tomatoes, so I used 1 and 1 half can of Rotel diced tomatoes with green chilies.  It added a little bite to the soup.  I love chickpeas, so this was a big hit to me.  I also didn’t have fresh Basil or Rosemary, so I used the dried.  It smells so good while cooking.

  2. 10 Stars!!! I added chopped jalapeños from my garden for a kick, otherwise followed the recipe! Fantastic!

  3. Even though I am not a huge tomato soup fan I decided to try this. It turned out great! I just made it on the stove top and the only thing I would do different next time is use good quality Parmesan cheese. I just used the stuff the guys like to put on top of their spaghetti and I thought it was a little grainy. I will be making this one again.

  4. I don’t know what happened but I made this soup in the crockpot and it became very dark and almost tasted burnt. Are the chickpeas supposed to soften in the slowcooker? The did not.
    I will try it again on the stove top. but would warn anyone using the slow cooker to check on this soup before the 6 hour time frame.

  5. This is the best tomato soup I’ve had! The chickpeas and vegetables give it so much body and complexity.  It pairs wonderfully with a grilled cheese sandwich.  This will be my go-to tomato soup recipe if I ever have a craving – thank you!!

  6. This has become my winter go to. I love this soup! I started leaving out the cheese because it’s just as tasty without. I’m on WW blue and now calculate it as 0 points. I have made the mistake of using canned diced tomatoes. DON’T! It makes it so much better with crushed. Very filling and satisfying. Thanks for another keeper, Gina!

  7. This was very good and gave a lot of leftovers to freeze in this two person household. I sometimes serve soup over a 1/3 cup of rice to make a whole vegetarian meal. I also see no reason not to add cooked chicken for even more protein.

  8. Delicious! My 8 year old said it’s now her favorite. I added a little leek and turnip since it came together in pack with the carrot and celery, and added a bit more stock due to extra veggies. I was also able to add in dried herbs and frozen spinach since fresh wasn’t available. Still very good! This will be especially nice in fall/winter. The chickpeas make it nice and hearty.

  9. I love this soup!  Has anyone ever tried adding ground chicken to it to make it a full meal?  Seems like you could brown it on Sauté prior to cooking in the instant pot.

  10. 5 stars! So amazing. My girls asked, “What smells like PIZZA?!” Hahaha delicious. My daughter made a vegan chicken noodle soup the same day. It’s one that we’ve made 5x. It’s one all enjoy and go back for seconds and will eat days & meals in a row. I thought this was better. Excellent!

    I used this instead of the Parmesan cheese the original website said to add hemp seeds. I didn’t have any. 

    * ¼ cup nutritional yeast
    * ½ teaspoon garlic powder
    * ½ teaspoon onion powder
    * ¼ teaspoon fine sea salt, to taste

    https://cookieandkate.com/easy-vegan-parmesan-cheese-recipe/

  11. If I wanted to just make it a tomato soup (not chickpea), is the only ingredient I need to remove the chickpeas? Would any of the measurements change? Thank you.

  12. Not a fan of tomato soup ,but decided to try this. Boy, is this good!  My husband and I both love it. Nice and easy to make.

  13. I made this on the stovetop last night. I didn’t have fresh parmesan or fresh basil, so I used dry basil and substituted salted butter for the parmesan. It came out great! My toddler liked the soup part (not the chunky parts ha!) as well. Very filling soup.

  14. How many 1 1/2 cup servings is it?

  15. I love making a pot of this soup on the weekends for lunches throughout the week. I have found it to be very adaptable, so I use am now in the habit of using up whatever leftover vegetables I have from the week before by adding them to this soup. 

  16. This soup is not only healthy , it’s also delicious. Easy to make. I did mine in my instant pot and it turned out perfect. Made a  double batch for soup night with friends.  Try this soup soon, it’s a KEEPER.