Rosemary Tomato Chickpea Soup

from The Perfect Blend cookbook
November 20, 2011

This rosemary tomato chickpea soup from The Perfect Blend cookbook takes just 15 minutes to throw together, and has an incredible flavor.

Rosemary Tomato Chickpea Soup

The weather has finally turned in Southern California and this rosemary tomato chickpea soup from The Perfect Blend cookbook has been on heavy rotation.

As much as I mourn the loss of balmy summer nights, daylight savings, and sunshine, I do look forward to cuddling up in front of the fire with a delicious bowl of chickpea soup.

Soup is the ultimate comfort food – quick, easy, hearty, and nourishing, and so easy to throw together.

I’ve been serving up this rosemary tomato chickpea soup since my college days, and it never goes out of style. On the table in under 20 minutes, it’s one of my go-to last-minute lifesavers when I’ve got no energy and virtually nothing in the way of fresh food on hand!

This tomato chickpea soup is low in fat, but high in flavor (add the boosters in any combination for even more). Knock up the nutrition and satiating quality by throwing in some leafy greens, celery, carrots, and zucchini. Or go hearty if you like, with a scoop of whole grains or pasta.

This rosemary tomato chickpea soup is sensational. Don’t miss it.

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Rosemary Tomato Chickpea Soup

This rosemary tomato chickpea soup from The Perfect Blend cookbook takes just 15 minutes to throw together, and has an incredible flavor. 

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 to 6
Author Tess Masters

Ingredients

  • 5 cups (1.27l) vegetable broth
  • 1/2 cup (44g) roughly chopped sun-dried tomatoes 
  • 2 tablespoons minced garlic (about 6 cloves)
  • 1 teaspoon grapeseed oil (or extra-virgin olive oil)
  • 1/2 cup (75g) diced yellow onion
  • 1 teaspoon Celtic sea salt
  • 1 (14.5-ounce/411) can diced tomatoes (with their juices)
  • 1 tablespoon finely chopped fresh rosemary 
  • 3 cups (540g) cooked chickpeas (or 2 (15-oz/425g) cans, rinsed and drained)
  • 1/4 cup (20g) finely chopped green onion (green parts only) 
  • Freshly ground black pepper 

optional boosters:

  • 1/8 teaspoon red pepper flakes, plus more to taste 
  • 1/2 teaspoon finely chopped fresh thyme, plus more to taste
  • 1 1/2 cups (45g) loosely packed shredded chard

Instructions

  1. Pour 1 cup of the vegetable broth into your blender with the sun-dried tomatoes, 1 tablespoon of the garlic, and the red pepper booster and blast on high for 30 to 60 seconds, until smooth. Set aside. 
  2. In a large pot, heat the oil over medium heat and sauté the onion and remaining 1 tablespoon of garlic with 1/4 teaspoon of salt for about 5 minutes, until soft and translucent. Add the diced tomatoes, rosemary, and thyme booster and sauté for a few minutes, until fragrant.

  3. Add the blended mixture, the remaining 4 cups of broth, and 1/2 teaspoon of salt. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, and add the chickpeas. Simmer, partially covered, for about 10 minutes to allow the flavors to mesh.
  4. Stir in the chard booster, and allow the greens to wilt as the soup is cooling slightly. Add the green onion right before serving (so they retain their vibrant green color), and season with remaining salt and pepper to taste. 

Recipe Notes

Recipe from The Perfect Blend cookbook
Photo by Trent Lanz; styling by Alicia Buszczak

Comments

Comments 32

  1. Rain in LA = Soup in my belly. Hmmmmm. Dinner tonight is all sorted. Thanks Tess…yet again. This recipe looks so delicious and is just perfect for a rainy Sunday night…brrrr.

    1. Hey! Glad you are giving this one a go.
      It will become a staple in your “quick dinner” repertoire. SO easy and SO good! xx

  2. I am a soup girl and now living back in MN try to find as many ways to be creative in my soups as possible. I love how easy the ingredients look!!! And, being where the weather has produced our first snow last week, I will more likely use the canned chickpeas and tomatoes. I cannot wait to try this soup. I was first introduced to chickpeas when I went on a trip to Israel but I love that Tess is adding rosemary to them for spicing it up. Wouldn’t have even remotely thought of that combo!! Hats off to Tess for always coming up with something brilliant in the kitchen!!

  3. YUM! Self-confessed soup fanatic here!!! This one is a winner!!! SO simple yet unbelievably delicious!! The holidays are just so busy, don’t you think? Sometimes there is no time to cook at all!!! I really love that this recipe is just SO quick and easy!!! I’ll always make time for great soup! 😉 Chickpeas make the perfect winter munchies and the rosemary gives it a really original, different flavour?! Impressed? Oui! Bravo Blender Girl!!!!

  4. Hi 🙂 New reader here! Congratulations on a brilliant website. I am loving it 🙂 I am browsing the recipes and can’t find information on how many servings this and other recipes will make. Can you please help me with this? 🙂

    1. Clara!
      I am sorry, I am terrible about putting the servings. Thanks for reminding me.
      This recipe serves about 4 people.
      I will revise the other recipes that don’t have portions! Great to have you here 🙂

  5. a friend gave me a bunch of fresh rosemary from his garden, so i decided to give this recipe a try. i am amazed at how flavorful this simple soup is! delicious!!!

    1. I am so glad you enjoyed this Anna.
      This recipe is SO simple and SO delicious.
      Always a great combination 🙂

  6. I made this and it came out like tomato soup but was still very good. Just a couple questions – If using canned tomato’s how much? I’m confused by the 145 oz/411gm. Also, are the chick peas supposed to be soft?

    1. Hey Alicia,
      Sorry for the confusion.
      This is a very quick cooking soup. You really only need to put it on the stove until all of the ingredients are heated.
      If using tinned tomatoes, just one small tin is sufficient. Also, the chickpeas should already be cooked when you place them in the pot, and they should stay firm.
      I hope this makes sense. Enjoy 🙂

    1. Sorry Megglette – I was responding to another comment about the Socca bread. Yes, chopped chard or spinach is amazing. Just toss it in to wilt at the end.

  7. printed this recipe from your print option – 13 pages! What a waste of paper 🙁 Cut and pasting may have been a better option…

    1. Oh No! There is obviously a bug in the print function. So sorry that happened Margie. Thankyou so much for bringing this to my attention. My web team is working on fixing the issue. Was it 13 pages of blank paper or 13 pages of the same page (the recipe)? Thanks!

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