Soup

Chickpea-Tomato Soup with Fresh Rosemary

Enjoy a warm bowl of tomato soup with chickpeas, featuring fresh rosemary and delicious flavors perfect for any chilly day.

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!

A bowl of tomato soup topped with crispy chickpeas and grated cheese, set on a wooden table beside a spoon, a blue napkin, a bowl of chickpeas, fresh rosemary, and a white pot.

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

A cutting board with a knife, chopped garlic, rosemary, and dried herbs next to bowls of chopped tomatoes, olive oil, salt and pepper, and a jar of vegetable broth on a white countertop.

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

Large Dutch Oven
Handheld Immersion Blender

Chopped garlic and herbs sautéing in oil in a white pot on a stovetop, with a bowl of diced tomatoes next to the pot.

An immersion blender is blending a red tomato-based soup or sauce in a large white pot on a stove. A wooden spatula rests nearby.

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.

A bowl of tomato soup topped with grated cheese, roasted chickpeas, and herbs, placed on a wooden surface with a napkin partially visible in the background.

Other tomato soups you may enjoy…

Two white bowls filled with tomato soup, each garnished with a sprig of fresh dill. A slice of rustic bread and a spoon are placed next to the bowls on a white napkin. — **Tomato-Fennel Soup**

A white bowl filled with tomato soup, topped with a dollop of cream, is placed on a plate next to a spoon. In the background, slices of bread are visible on a separate plate. — **Tomato-Fennel Soup**

Source: Adapted from Once Upon a Tart, by Jerome Audureau and Frank Mentesana

Chickpea-Tomato Soup with Fresh Rosemary

Prep: 10 minsCook: 30 minsTotal: 40 mins Servings: 6 A bowl of tomato soup topped with crispy chickpeas and grated cheese, set on a wooden table beside a spoon, a blue napkin, a bowl of chickpeas, fresh rosemary, and a white pot.

This soup is hearty, wholesome, and absolutely delicious. It’s an economical, protein-rich dish that the entire family will enjoy!

Equipment

Large Dutch oven
Immersion blender

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

The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen in a freezer-safe container for up to 3 months.

Nutrition

Calories: 283kcal, Carbohydrates: 34g, Protein: 13g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 5mg, Sodium: 1315mg, Potassium: 780mg, Fiber: 8g, Sugar: 8g, Vitamin A: 286IU, Vitamin C: 21mg, Calcium: 124mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.