Tuscan Tomato Chickpea Soup Recipe
Easy to pull together with pantry ingredients, this Tomato Chickpea Soup is garlicky, and rich with just a hint of rosemary. Made in one pot and cooked on the stovetop, it’s on the table in 55 minutes. Make it creamy or chunky with a sprinkle of parm This recipe is vegetarian, easily vegan and gluten free. *See Notes for a Chunky Version*Garlic Chickpea Croutons, Crunchy Garlic Butter Croutons or Sourdough Croutons, are a delight with this soup.
Nutrition Facts
Ingredients
Instructions
*See notes for a chunky version* In a 4 Quart Dutch oven or soup pot, add the olive oil and heat until shimmering. Turn the heat to medium to medium low and stir in the onions. Saute for about 7-9 minutes or until slightly softened. Stir in the garlic and cook an additional 4-5 minutes, adjusting the heat down as needed so the onions and garlic do not burn.
To the pot add the chickpeas, tomatoes and all their juices, salt, pepper, rosemary and water. Bring to a boil. Reduce heat to simmer. Lid the pot and cook, stirring occasionally for about 25 minutes.
Remove from heat. Use an immersion blender to puree the soup until the rosemary is broken down and soup is creamy. Alternatively, transfer 2-3 cups at a time to a blender and blend until creamy. Transfer the puree to a large bowl and repeat as needed until all the soup is pureed. Transfer pureed soup back to the soup pot and heat on medium low until warmed through if needed.
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*Balsamic Vinegar: Brands vary widely in characteristics. I've made this recipe with rich, sweet and thick aged Ritrovo brand balsamic vinegar and thin, sharp and tangy varieties. If using an aged sweet, syrupy balsamic like Ritrovo, I do recommend the added lemon. If using a thin, watery balsamic, taste before you add the lemon. The soup probably won't need it.
**For a Chunky Soup:
Mince the rosemary and garlic before adding it to the soup pot so you don't get a large piece all in one bite. Also, reduce the garlic saute time to about one minute.
Instead of pureeing the entire soup, only add a cup or two of the soup to a blender, then add it back to the soup pot. Adjust creaminess to taste by pureeing more if desired.
For a thinner soup, adjust with 1/2 C water at a time.
Recipe inspired by and given to me by my Aunt, but after doing a quick search on Google, I found this recipe may have been adapted from Cooking Light's recipe, perhaps in an earlier print version.
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Reviews from the Original Source
I rarely follow the recipes, but use them to make something with what I have on hand. Only had 2 cans of beans, added baby spinach, added some chicken broth, and some sundried tomatoes in oil. Added bottle of tomato passata, basil, and thyme, Himalayan salt. Pureed. Yum. Will add some slices of sea-salted cheese after reheating for lunch tomorrow.
What portion does the 511 calories represent?
Delicious! I used veg broth instead of water. The chickpeas make it very creamy.
Hello, I also halved this recipe, I made it as directed, just leaving out the vinegar. Excellent! Such a luxurious velvety consistency! I added nothing to first bowl, to second I added a pinch of Aleppo crushed chilies which added, for me, a perfect pop! Thank you for the outstanding recipes that have greatly enriched my 60+ years of searching for the next culinary challenge!raf
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