Description
A warm, hearty soup made with tomatoes, chickpeas, aromatics, and cream, blended into a silky, comforting bowl perfect for weeknight meals.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cups vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté for 5–6 minutes until softened.
- Add garlic, smoked paprika, and oregano, and cook for 1 minute until fragrant.
- Stir in crushed tomatoes, chickpeas, salt, pepper, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup to your desired smoothness (leave some texture if preferred).
- Stir in the heavy cream and heat for another 2 minutes.
- Serve warm, garnished with basil or parsley.
Notes
- Use coconut milk for a vegan and dairy-free version.
- Add red pepper flakes for a spicier soup.
- Serve with crusty bread or grilled cheese.
- For extra protein, add white beans or lentils.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 7g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 20mg