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Cream of Tomato Soup with Chickpeas

Cream of Tomato Soup

This tomato soup was inspired by the first chilly day of September and a bag of dried chickpeas in the cupboard that were calling my name. Its influences are a mélange of African, Middle Eastern (in the sense that it’s a chunky stew), and Italian thanks to its tomato base. The beauty of this soup lies in its simplicity. The bite of the chevre marries perfectly with the blandness of plain tomato sauce—the kind in a can and not loaded with sugars and oils. A flurry of spices and other extras aren’t necessary. Just let it be simple.



While it’s a deliciously thick soup, it’s also healthy fast food that can be thrown together in a half hour or less if you have two cans of chickpeas (also called garbanzos) on hand. It gets its creaminess from a log of chevre, and added substance from sautéed cherry tomatoes, thrown in at the end. Even my 18-year-old fast-food aficionado loves this one.



Cream of Tomato Soup
Cream of Tomato Soup with Chickpeas
Print Recipe
A “clean” recipe that is easy, inexpensive, and most of all, healthy (see my ingredients recommendations in the Recipe Notes below). You’ll feel both satisfied and loved after a bowl of this delicious soup—guaranteed!
Servings
2 people
Cook Time
30 minutes
Servings
2 people
Cook Time
30 minutes
Cream of Tomato Soup
Cream of Tomato Soup with Chickpeas
Print Recipe
A “clean” recipe that is easy, inexpensive, and most of all, healthy (see my ingredients recommendations in the Recipe Notes below). You’ll feel both satisfied and loved after a bowl of this delicious soup—guaranteed!
Servings
2 people
Cook Time
30 minutes
Servings
2 people
Cook Time
30 minutes
Ingredients
  • 2 cans drained chickpeas
  • 4–5 ounce log of chevre (goat cheese)
  • 1 container cherry tomatoes
  • 1 can tomato sauce (32 ounce)
  • 1 tbsp butter (for sautéing the cherry tomatoes)
Servings: people
Instructions
  1. In a medium frying pan, melt butter, then add rinsed cherry tomatoes.
  2. Cook over medium heat until their skin wrinkles a bit or they pop. They should be shrunken, not charred.
  3. In a larger stockpot, cook tomato sauce over medium heat for two minutes, then add chevre.
  4. Whisk gently until blended, and sauce becomes a creamy orange color.
  5. Add the Chickpeas. Then add the cherry tomatoes, and stir gently. Don’t whisk, or the tomatoes may break apart.
  6. Heat until just bubbling and serve immediately.
Recipe Notes

About the Ingredients

  1. Instead of canned chickpeas, you can substitute 3 cups of cooked chickpeas (if reconstituting dried beans from the bag).
  2. Make sure the tomato sauce has no sugar or oil added. I like Tutto Rosso brand.
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1 Comment

  • Dory Morris 4 years ago Reply

    This is too easy not to try. Plus, it involves my #1 “desert island” food- chick peas!!! I can never have too many chick pea recipes!!! Thank you!

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This one is for Great Lakes Collagen: