This creamy Chickpea Coconut Tomato Soup is a delicious bowl of your childhood favorite tomato soup, with a bit of a twist. Tomatoes, coconut milk, and chickpeas are blended together to create the most creamy bowl that’s perfect for lunches or even for dinner. All it needs is some grilled cheese!
What are your favorite comfort foods?
Nothing brings me back to childhood quite like a bowl of tomato soup and some grilled cheese. I always beg my mom to crush up goldfish crackers on top because you always gotta add texture. Oh heck yes!
So we are keeping things easy, yet still cozy and colorful today. I feel like everyone is dealing with colder temperatures and snow. Therefore, soup with a twist this week feels especially fitting…because even though soup is great…variation is key! And y’all know we love a soup around here!
Some of my favorites are:
Luckily for us, soup season is here! It is the middle of January. No one wants to go outside or do much of anything. During this time, I always like to have recipes that I can make with just ingredients in my pantry. Honestly, I always keep chickpeas, canned tomatoes, and coconut milk stocked to make this Chickpea Coconut Tomato Soup because it is one of my favorites for chilly nights. It also takes less than an hour to make, which is SO ideal.
So let’s get started
First, like many great recipes, we brown up some onions and garlic in olive oil. Next, it’s time for spice! I add paprika, rosemary, balsamic vinegar, and a bit of chili flake. This combo sounds a little out there, but it takes the soup to a whole other level.
Then, I add the stars of the show out of the cans in my pantry. Feel free to use homemade chickpeas if you have them. I let the whole thing cook for 25-30 minutes before blending the heck out of it using my immersion blender. Feel free to use a regular blender if you so choose, but the less amount of dishes, the better!
This soup packs so well for meal prep. In fact, I actually think it tastes better the next day. I pour it into mason jars and take them for lunches throughout the week. You can even freeze it to have on hand!
Yields 4 side servings
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced
- 2 medium cloves garlic, minced
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon balsamic vinegar
- sprig of rosemary, leaves striped and chopped
- pinch red pepper flake
- salt + pepper
- 1 cup chickpeas, drained and rinsed
- 1 (14 oz) can fired roasted diced tomatoes
- 1 can coconut milk
- 1.5 cup water
- cilantro or green onion, for serving
Heat oil in a medium pot. Add the onion, garlic a few pinches of salt and pepper, and cook until the onion is translucent, approximately 4-5 minutes. Add the paprika and cook until fragrant (30 seconds or so). Add the balsamic vinegar and stir. Add the tomatoes and rosemary leaves. Stir, then add the chickpeas, coconut milk and water. Cover and simmer for 20-30 minutes. Uncover and let cool slightly.
Using an immersion blender, blend soup until smooth. You can also transfer to a blender and puree. Add salt and pepper, to taste. If the soup is thick add a little water to thin to your desired consistency.
Scoop into bowls and top with remaining chickpeas, red chili flakes and a drizzle of olive oil. EAT