Easy Chickpea Tomato Soup Recipe

Easy Chickpea Tomato Soup Recipe
Heather Nicholds, C.H.N.

This soup is super easy and quick to put together, and also super tasty with some wonderful rich flavors and my secret ingredient for instantly awesome soup…

It would be perfect for a quick weeknight dinner, and will make enough to take for lunch the next day. If you’re making for 2 or more, the recipe will double or triple easily.

Easy Chickpea Tomato Soup Recipe

Prep time:
Cook time:
Total time:
Makes 2 servings

I’ve had a lot of requests for simple dinner and lunch ideas – and this recipe is great for both!

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  • 1/2 cup onion
  • 3 cloves garlic
  • 1 cup mushrooms, chopped
  • 1-2 tsp olive oil or veggie broth
  • pinch sea salt
  • 1 Tbsp dried basil
  • 1/2 Tbsp dried oregano
  • 1-2 Tbsp balsamic vinegar or red wine
  • 14-19 oz diced tomatoes
  • 14-19 oz can chickpeas (1 1/2 cups cooked)
  • 2 cups water (more or less)
  • 1-2 cups kale, chopped
  • another pinch sea salt


  1. Saute the onione, garlic and mushrooms in a soup pot with the olive oil (or broth) and salt until softened.
  2. Add the dried herbs, then the vinegar or wine to deglaze, then pour in the tomatoes and chickpeas. Stir to combine, adding enough water to get the soup or stew consistency you feel like. Add the chopped kale and another pinch of salt, then cover and let simmer for 5-15 minutes.

Do you have any secret soup ingredients? Let me know below, I always love new ideas!

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