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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


  • 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


  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