Chickpea Tomato Soup

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This simple chickpea tomato soup combines tender chickpeas and a flavorful, herby tomato broth. It’s nourishing, thick, and delicious.

It’s a budget-friendly, protein-packed meal for the whole family.

Top view of a black bowl full of chickpea tomato soup served with crusty bread.

Chickpeas are a favorite pantry staple in my household. I use them weekly for quick, nutritious meals like soup, pasta, and salad. But these versatile legumes are also great for bruschetta and scrumptious hummus.

And I’m sure you’ll love this chickpea tomato soup recipe I’m sharing today.

Firstly, it uses a few inexpensive cupboard staples, is a breeze to make, and is flavorful and satisfying.

It’s essentially a tomato soup full of tender chickpeas. It’s infused with aromatic parsley, garlic, and paprika and finished with bright lemon juice. The texture is quite thick, and it’s absolutely delicious served with these crostini, crispy croutons, or soft focaccia.

It’s a light and delightful meal that can be served any time of the year. Although we don’t have a glimpse of summer here in London yet, we still enjoy plenty of cozy soups throughout the week—and we love them!

I recommend making a big batch of this chickpea tomato soup, as it tastes even better the following day, freezes well, and makes a wonderful plant-based dinner the whole family will love.

List of the ingredients

  • Chickpeas
  • Tomatoes
  • Extra virgin olive oil
  • Onion & garlic
  • Parsley, oregano, bay leaves
  • Paprika
  • Extra virgin olive oil
  • Lemon juice
  • Salt & pepper
Top view of the ingredients to make this chickpea tomato soup over a white background.

How to make chickpea tomato soup

(Note: this is a quick description; the full recipe is at the bottom of the page)

  • Saute onion and garlic in olive oil.
  • Stir in the paprika, then add chickpeas, tomatoes, broth, oregano, bay leaves, seasoning, and cayenne pepper (optional).
  • Cook for 25 minutes.
Top view of a white pot full od diced onion, chickpeas, tomatoes, and herbs before cooking.
  • Blend 1 -2 cups of the soups and return it to the pot. This step is optional, but it’s recommended to thicken the broth and to achieve a creamier texture.
  • Stir in the parsley and the lemon juice.
  • Taste and adjust the seasoning if desired. If you don’t keep it vegan, serve it with crusty bread and grated parmesan cheese. Enjoy!
Top view of a jug pouring some pureed soup into the pot containing chickpea tomato soup.

Recipe Notes

Chickpea tomato soup ingredients

Flavor base: We start with onion and garlic sauteed in extra virgin olive oil. We keep it simple, but you can also stir in a chopped carrot and celery stalk.

Paprika: It adds deep flavor and pairs perfectly with tomatoes. Add it at the beginning of the recipe.

Canned chickpeas: You can use canned chickpeas for convenience, but home-cooked dried chickpeas are excellent if you have time to soak them overnight. Cooking them on the stove takes 1 ½ to 2 hours and about 17 minutes in the instant pot. They’re tender and delicious.

Canned tomatoes: I used diced tomatoes for this soup recipe, but canned whole tomatoes, crushed or cherry tomatoes will also do.

Herbs: The bay leaves and oregano add earthy notes to the tomato base, while parsley makes this soup fresh and flavorful. But fresh basil should work as a substitution instead of parsley.

Lemon juice: It’s acidic and fresh, perfect for finishing this tomato soup with chickpeas and brightening its rich flavor.

Broth: I use low-sodium vegetable broth to keep the soup light and vegan, but feel free to use your favorite broth or even water if desired.

Salt & pepper: As always, my advice is to taste and adjust the seasoning at the end, especially if you use a quite salty broth.

Top view of a dark bowl full of chickpea tomato soup topped with grated parmesan cheese.

Leftovers & storage tips

This tomato chickpea soup stays in the fridge for 3-4 days and freezes very well. To freeze it, let the soup cool completely and then transfer it to a freezer-safe container or multiple containers. Freeze for up to 2 months.

Serving suggestion

Of course, don’t forget to add a side of crusty bread for dipping in this rich and wonderful chickpea tomato soup. My favorites are:

Close-up of a spoon full of chickpea tomato soup.

More chickpea recipes you’ll love!

Let me know if you are making this chickpea tomato soup. Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!

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Top view of a dark bowl full of chickpea tomato soup.
Print Recipe
5 from 1 vote

Chickpea Tomato Soup

In this flavorful chickpea tomato soup, the tender chickpeas are cooked in a rich, thick, and fresh parsley-infused garlicky tomato broth. It's simple, inexpensive, and delicious.
The recipe yields 6 servings (1 cup each).
Prep Time5 minutes
Cook Time25 minutes
Resting time5 minutes
Total Time35 minutes
Course: Soup
Cuisine: vegan, vegetarian
Keyword: Chickpea tomato soup
Servings: 6
Calories: 194kcal
Author: Katia


  • 1 tablespoon extra virgin olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon paprika
  • 2 cans chickpeas, drained
  • 2 cans diced tomatoes
  • 1 ½ cup low-sodium vegetable broth
  • 1 ½ teaspoon dried oregano
  • 2 bay leaves
  • ⅛- ¼ teaspoon cayenne pepper (optional)
  • 1 ¼ teaspoon salt, or to taste
  • teaspoon black pepper
  • ¼ cup chopped parsley
  • 2 tablespoons lemon juice, or to taste


  • Heat the olive oil over medium heat in a large pot or Dutch oven. Add the chopped onion and cook until soft for 4 minutes.
  • Stir in the garlic and paprika and cook for another minute. Next, add the chickpeas, tomatoes, broth, oregano, bay leaves, salt, cayenne pepper, and pepper. Bring to a boil, reduce to a simmer, cover, and cook for 20-25 minutes.
  • Turn the heat off, let it rest for 5 minutes, then transfer 1 ½ cup of the soup to a blender, puree until smooth, and return it to the pot. Stir in the lemon juice and parsley, taste, and make sure you're happy with the seasoning. You might want to add more salt or lemon juice to make the flavor pop.
  • Divide into bowls, garnish with a drizzle of extra virgin olive oil, and serve with your favorite crusty bread and grated Parmesan cheese if you don't keep it vegan. Enjoy!


Nutrition facts: The nutrition values are for one serving and are based on an online nutrition calculator. They are estimates only and should not be considered a substitute for a professional nutritionist’s advice. Extra olive oil and parmesan cheese are not included. Please see my disclosure policies.


Calories: 194kcal | Carbohydrates: 31g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 688mg | Potassium: 553mg | Fiber: 8g | Sugar: 8g | Vitamin A: 359IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 4mg


  1. what size cans of tomatoes are used?

    1. Hi! 14oz or 15 oz (about 450 grams each can). : )

    1. That’s great to hear! Thanks for sharing, Janene. x

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