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.
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
More Soup Recipes You will Love!
- 16 Bean Soup with Ham and Kale
- Cheeseburger Soup
- Detox Soup
- Broccoli Cheese and Potato Soup
Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top)
- 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
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.
148 comments on “Chickpea Tomato Soup”
This is the best new soup recipe I have tried in awhile! Delicious every spoonful!! I didn’t have enough garbanzos so added some white beans. Didn’t have fresh herbs on hand so subbed with dried. I added the cheese separately to the bowls. My husband also very much liked the soup. I used home made turkey bone broth. This recipe has made it to our “keep” file!! Thank you for delicious and healthy!
This soup is absolutely delicious, I used San Marzano whole tomatoes that I crushed myself, pricer but makes a big difference in taste, also doubled the broth as I like my soups a little thinner, added extra carrots, celery, because I like extra veggies that’s why I added extra broth also, I used the pressure cooker, will definitely keep this in rotation.
Glad you enjoyed it!
This soup is fantastic! I used dried herbs and added a piece of Parmesan cheese rind. It’s definitely going in my soup rotation recipe collection!
I think this is going to be a soup with super powers because my frozen homemade bone broth was actually finished chicken bone broth with shredded chicken and chopped veggies. Together with your recipe I do expect some super powers :).
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.
10 Stars!!! I added chopped jalapeños from my garden for a kick, otherwise followed the recipe! Fantastic!
Which method did you use? Which is tastiest? Stove or crockpot? Don’t have insta.
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.
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.
Canned chickpeas are already cooked.
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!!
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!