This simple Creamy Chickpea Tomato Soup is a quick, easy and filling dinner. The base of this soup is made with veggies, tomatoes herbs and spices simmered with white wine. It is the perfect balance between healthy and satisfying; finished with Parmesan cheese and freshly ground black pepper. I love this soup with warm bread and a salad.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, small dice
- 2 carrots, small dice
- 2 celery stalks, small dice
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- 4 parsley stems, leaves chopped and reserved for garnish
- ¼ - ½ tsp crushed red pepper flakes
- 1 bay leaf
- 2 cans diced tomatoes (14.5 oz each)
- ½ cup dry white wine
- 4 cups broth or water
- salt, to taste (I used 1 tbsp)
- 2 cans chickpeas (14.5 oz each WITH their liquid)
- ½ cup heavy cream
- ½ cup grated parmesan cheese, plus more for serving
- Parsley, for garnish
- Freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion, carrot and celery and cook 5-8 minutes, until golden and caramelized.
- Add the garlic, thyme, parsley stems, crushed red pepper and bay leaf. Cook another 5 minutes, until very fragrant.
- Stir in the diced tomatoes and mix to coat the vegetables. Let the tomato liquid reduce for about 5 minutes.
- Add the wine, and reduce liquid to half.
- Then add the broth or water.
- Simmer over medium heat for about 20 minutes, or until the veggies are tender.
- Remove the parsley, thyme and bay leaf.
- Purée the soup and add back to the pot.
- Add the chickpeas and salt, and simmer for another 10 minutes.
- Temper* the cream and add the parmesan.
- Serve the soup topped with additional parmesan, parsley and freshly ground black pepper.
Notes
*Tempering keeps the cream from curdling when it hits the warm soup. To temper, separate some of the warm sauce into a small bowl. Slowly whisk the cream into the warm soup until it’s completely blended. Next,stir the combined cream and soup back into the main batch of soup, and warm until it is ready to serve. Avoid bringing the soup to a full boil; that’s another way to accidentally curdle it.
