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This EASY Chickpea-Tomato Soup with Fresh Rosemary features tender chickpeas in a tasty, herby tomato broth. It’s hearty, wholesome, and absolutely delicious. It’s an economical, protein-rich dish that the entire family will enjoy!
Why You’ll 🫶🏻 this Soup
This soup, infused with fresh rosemary, is a hearty and delicious bowl of goodness that combines the sweetness of tomatoes with the earthy, nutty flavors of chickpeas and the fragrant notes of rosemary. It’s healthy, simple to prepare, and ideal for cozying up on a chilly day, making it a delightful meal choice. A garnish of freshly grated Parmesan cheese and Easy Sea Salt Roasted Chickpeas completes this bowl of goodness. ~Nicole
Key Ingredients for Chickpea-Tomato Soup
Canned Diced Tomatoes are a great pantry staple when fresh tomatoes are not in season. They yield a flavor that is fresh and bright.
Chickpeas are a type of legume with a mild, nutty, and somewhat earthy taste. Their neutral flavor makes them versatile with various spices and seasonings, readily soaking up the flavors of the ingredients they are combined with.
Fresh Rosemary is an aromatic, evergreen herb with needle-like leaves. It adds an invigorating and earthy flavor to the soup.
Fresh Garlic serves as a fundamental ingredient in this tomato soup, adding depth, fragrance, and a gentle sharpness that elevates the inherent sweetness of the tomatoes, resulting in a balanced and delightful soup.
Chicken Stock/Broth is the savory liquid star made from vegetables and chicken bones that elevates the soup’s flavor. I use my Quick Chicken Stock.
Extra-Virgin Olive Oil enhances the soup’s flavor without overpowering the other ingredients, making it ideal to incorporate during cooking at lower temperatures.
Equipment Needed
Tips for Making Chickpea-Tomato Soup with Fresh Rosemary
- Warm the olive oil in a Dutch oven or stockpot over low heat, then add the fresh garlic and rosemary to bloom for 1-2 minutes. DO NOT allow the garlic to brown. That will impart a burnt and bitter taste.
- Add the tomatoes, sugar, salt, pepper, stock/broth, and roughly half of the chickpeas and purée with an immersion blender. (Alternately, you can purée the soup in batches in a high-speed blender, being careful to cover the top of the blender with a towel to avoid splattering; return the soup to the pot.)
- Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, partially cover, and cook for 30 minutes.
Substitutions
- Use fresh tomatoes instead of canned tomatoes. You will need roughly 4 pounds.
- Use vegetable stock instead of chicken stock to make the soup vegetarian.
Serving Suggestions
This soup pairs well with a grilled cheese sandwich or a simple side salad. You can also serve it with Classic American Garlic Bread for dipping.
Other tomato soups you may enjoy…
Source: Adapted from Once Upon a Tart, by Jerome Audureau and Frank Mentesana
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Chickpea-Tomato Soup with Fresh Rosemary
Equipment
Ingredients
For the Soup
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 3 tablespoons Extra-virgin olive oil
- 2 garlic cloves, peeled and coarsely chopped
- 1 tablespoon chopped fresh rosemary
- 3 (15 ounce) cans diced tomatoes
- ¼ teaspoon granulated sugar
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups chicken stock, Homemade or store-bought
For the Garnish
- Freshly grated Parmesan cheese
- Easy Sea Salt Roasted Chickpeas
Instructions
- In a large Dutch oven or stockpot over medium-low heat, add the oil, garlic, and rosemary, and allow the flavors to bloom for 1-2 minutes. (DO NOT allow the garlic to brown.)
- Add the tomatoes, salt, pepper, half of the chickpeas, and stock. Increase the heat to high and bring to a boil. Lower the heat and simmer, partially covered, for 20 minutes.
- Remove the soup from the heat and allow to cool slightly, stirring occasionally, about 10 minutes. Using a handheld immersion blender, purée the soup until it is smooth. (Alternately, you can purée the soup in batches in a high-speed blender, being careful to cover the top of the blender with a towel to avoid splattering; return the soup to the pot.)
- Return the soup to medium heat and add the remaining chickpeas. Garish with freshly grated Parmesan cheese and Easy Sea Salt Roasted Chickpeas. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
