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Tuscan Tomato Chickpea Soup in a bowl with two slices of sourdough dunked in.

Tuscan Tomato Chickpea Soup

Easy to pull together with pantry ingredients, this Tomato Chickpea Soup is garlicky, and rich with just a hint of rosemary! Share it creamy or chunky with a sprinkle of parm. This recipe is vegetarian, easily vegan and gluten free.  *See Notes for a Chunky Version*
Course Dinner, Lunch
Cuisine Mediterranean
Keyword Creamy Chickpea Soup, Tomato Chickpea Soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 Hearty Servings
Calories 511kcal
Author Traci York | Vanilla And Bean


  • 2 Tbs Extra Virgin Olive Oil
  • 2 C (230g) Yellow Onion medium dice - about one large onion
  • 8 Plump Garlic Cloves smashed - see note if sharing the soup chunky
  • 5 1/4 C (930g) Cooked Chickpeas about 3 cans, drained and rinsed
  • 1 (411g) Can of Fire Roasted Diced Tomatoes
  • 3/4 tsp Fine Sea Salt
  • 1/4 tsp Ground Black Pepper
  • 1 1/2 - 2 tsp Fresh Rosemary Leaves or 1/4 tsp dried - see note if sharing the soup chunky
  • 4 C (910g) Water
  • 1 1/2 Tbs Balsamic Vinegar
  • 1/2 Lemon
  • Grated Parmesan Cheese for serving


  • *See notes for a chunky version*
    In a 4 Quart Dutch oven or soup pot, add the olive oil and heat until shimmering. Turn the heat to medium to medium low and stir in the onions. Saute for about 7-9 minutes or until slightly softened. Stir in the garlic and cook an additional 4-5 minutes, adjusting the heat down as needed so the onions and garlic do not burn.
  • To the pot add the chickpeas, tomatoes and all their juices, salt, pepper, rosemary and water. Bring to a boil. Reduce heat to simmer. Lid the pot and cook, stirring occassionally for about 25 minutes.
  • Remove from heat. Use an immersion blender to puree the soup until creamy. Alternatively, transfer 2-3 cups at a time to a blender and blend until creamy. Transfer the puree to a large bowl and repeat as needed until all the soup is pureed. Transfer pureed soup back to the soup pot and heat on medium low until warmed through if needed.
  • Stir in the balsamic vinegar and squeeze in the juice from 1/2 a lemon. Stir and taste to adjust salt. If a thinner soup is desired, add 1/2 C water at a time.
  • Ladle into soup bowls, add a sprinkle of parmesan and garnish with fresh rosemary if desired. Serve with crusty bread.
  • To Freeze: allow the soup to cool completely. Store in lidded containers (I like Mason jars) for up to a month. Thaw in the fridge overnight. Gently rewarm on stovetop.


For a Chunky Soup: 
  • Mince the rosemary and garlic before adding it to the soup pot so you don't get a large piece all in one bite.  Also, reduce the garlic saute time to about one minute. 
  • Instead of pureeing the entire soup, only add a cup or two of the soup to a blender, then add it back to the soup pot. Adjust creaminess to taste by pureeing more if desired. 
  • For a thinner soup, adjust with 1/2 C water at a time. 

Recipe inspired by and given to me by my Aunt, but after doing a quick search on Google, I found this recipe may have been adapted from Cooking Light's recipe, perhaps in an earlier print version. 


Calories: 511kcal | Carbohydrates: 76g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 704mg | Potassium: 786mg | Fiber: 19g | Sugar: 17g | Vitamin A: 512IU | Vitamin C: 20mg | Calcium: 232mg | Iron: 7mg