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A bowl of creamy chickpea soup with tomatoes, greens, and fresh basil leaves, served with a spoon.
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Creamy Smoky Chickpea Soup with Sun-Dried Tomatoes

My hearty chickpea soup is rich and creamy from coconut milk, with smoky paprika, sun-dried tomatoes, oregano and a touch of balsamic. Mashing some of the chickpeas creates a thick, velvety broth while leaving plenty whole for texture!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Soup
Cuisine: Italian-Inspired
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 230kcal
Author: Kristen Wood

Ingredients

  • 2 tablespoons oil from a jar of sun-dried tomatoes or extra virgin olive oil
  • 1 medium yellow onion finely diced
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • ⅓ cup oil-packed sun-dried tomatoes drained and thinly sliced
  • 1½ teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 2 15-ounce cans chickpeas drained and rinsed; also known as garbanzo beans
  • 3 cups vegetable broth
  • 1 13.5-ounce can full-fat coconut milk
  • 1 cup frozen chopped kale or spinach
  • 1 tablespoon balsamic vinegar my secret ingredient!
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Fresh basil for serving
US Customary - Metric

Instructions

  • Heat the sun-dried tomato oil in a large pot over medium heat. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened and lightly golden.
    Diced onions being sautéed in a pan with a wooden spoon, lightly coated with oil, form the savory base for a hearty chickpea soup.
  • Add the garlic and tomato paste. Cook for about 2 minutes, stirring frequently, until the tomato paste darkens slightly and begins sticking to the bottom of the pot.
    Chopped onions and tomato paste sautéing in a pan for a hearty chickpea soup, with a portion of the pan in shadow.
  • Stir in the sun-dried tomatoes, paprika, oregano and red pepper flakes. Cook for 30 seconds, or until fragrant.
    Diced onions and tomatoes sautéing in a pan with a wooden spoon, showing caramelization and rich color, as the base for a flavorful chickpea soup.
  • Add the chickpeas and broth. Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
    Wooden spoon stirring chickpeas in a red, oily liquid inside a white pot, with some shadow covering part of the hearty chickpea soup.
  • Use a potato masher or the back of a wooden spoon to mash roughly one-quarter of the chickpeas directly in the pot. Leave the rest whole.
    A potato masher pressing chickpeas in a tomato-based chickpea soup with onions and diced vegetables, under bright lighting.
  • Stir in the coconut milk and frozen greens. Simmer gently for another 5 minutes, or until the greens are warm and wilted.
    A close-up of a pot containing a hearty chickpea soup with tomato sauce, greens, and cream, partially in shadow.
  • Remove from the heat and stir in the balsamic vinegar, salt and pepper. Taste and add more salt if needed.
    Close-up of a creamy, orange-colored chickpea soup with visible herbs and spices, partially shaded on one side.
  • Ladle into bowls, garnish with fresh basil, and enjoy!
    A pot of creamy chickpea soup with vegetables is being stirred with a wooden spoon; a bowl of the soup sits beside the pot, garnished with basil leaves.

Video

Notes

  • Use full-fat canned coconut milk for the creamiest consistency. Refrigerated coconut milk is too thin.
  • The soup will thicken as it rests. Add a splash of broth when reheating if necessary.
  • Add the balsamic at the end so its sweet, tangy flavor remains noticeable.
  • Start conservatively with salt because broth and sun-dried tomatoes can both be quite salty depending on the brand. Add more salt to taste as needed.

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 10g | Protein: 3g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 834mg | Potassium: 385mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1038IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 3mg
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