Soup / Mediterranean-inspired

Smoky Chickpea Tomato Soup

A rich blended chickpea and tomato soup with paprika, cumin, and a bright squeeze of lemon.

10 min prep 30 min cook 4 servings Easy
Smoky chickpea tomato soup in a bowl

Why this works

This soup is blended until smooth, but its character comes from before the blender: smoked paprika and cumin bloomed in oil give it a deep, savoury base that plain tomato soup does not have.

The chickpeas do two jobs — they add body and a subtle nuttiness while keeping the soup filling. A squeeze of lemon at the end is what stops the smoky richness from sitting too heavy.

Ingredients

Metric

  • 2 cans chickpeas, drained
  • 400 g canned chopped tomatoes
  • 1 onion, diced
  • 2 carrots, diced
  • 2 garlic cloves, minced
  • 750 ml vegetable stock
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  • Lemon juice

US

  • 2 cans chickpeas, drained
  • 14 oz canned chopped tomatoes
  • 1 onion, diced
  • 2 carrots, diced
  • 2 garlic cloves, minced
  • 3 cups vegetable stock
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  • Lemon juice

Make next

Bright carrot soup with herbs
42 min 4 servings Low cost

Carrot and Ginger Soup

A bright blended soup with carrots, ginger, onion, and a gentle creamy finish.

soupveganfreezer friendly
Hearty white bean vegetable soup
45 min 4 servings Low cost

White Bean and Vegetable Soup

A brothy, flexible soup with white beans, vegetables, lemon, and enough substance for dinner.

soupone potfreezer friendly
Chickpea curry served in a bowl with rice
35 min 4 servings Low cost

Chickpea Tomato Curry

A budget-friendly curry with chickpeas, tomatoes, coconut milk, and warming spices.

veganbudgetmeal prep

Method

  1. Cook onion and carrots in olive oil until softened.
  2. Add garlic, paprika, and cumin; stir for 30 seconds.
  3. Add tomatoes, stock, and chickpeas.
  4. Simmer for 20 minutes.
  5. Blend about half the soup, then stir it back into the pot.
  6. Finish with lemon juice, salt, and pepper.

Cook's notes

  • Bloom the paprika and cumin in oil for a few seconds before adding the tomatoes; this wakes up their flavour.
  • Simmer long enough for the tomatoes to lose their raw sharpness, then taste before blending.
  • Blend in batches and hold the lid firmly — hot soup expands and can splatter.
  • Add stock a little at a time after blending until you reach the consistency you want.
  • Finish with lemon and taste again; acid is what brings the smoky flavour into focus.

What can go wrong

The soup is too thick

Loosen it with a little warm stock or water, then re-season.

It has a grainy texture

Blend it a little longer, and if needed pass it through a sieve for a silkier result.

The smoke is overpowering

Add a spoonful of yogurt or a little more tomato and stock to soften the edge.

Ways to change it

Creamy version

Stir in a splash of cream or coconut milk after blending for a softer finish.

Harissa kick

Add a spoonful of harissa with the spices for extra heat and depth.

Yogurt topping

Swirl a spoonful of yogurt over each bowl and scatter with herbs or toasted seeds.

Substitutions

Chickpeas

white beans, butter beans, cooked lentils

Carrots

celery, sweet potato, extra onion

Smoked paprika

sweet paprika plus a little chilli

Storage and Reheating

  • Refrigerate for up to 4 days.
  • Freeze for up to 3 months.
  • Add water or stock when reheating if it thickens.

FAQ

Can I leave it chunky?

Yes. Skip blending and mash a few chickpeas with a spoon.

What should I serve with it?

Toast, flatbread, rice, or a grilled cheese sandwich all work well.

Do I need a blender?

A blender gives the smoothest result, but you can also use a stick blender or leave it slightly chunky if you prefer more texture.

Can I use roasted peppers?

Yes. Roasted red peppers add sweetness and pair well with the smoky paprika; swap in a jar of drained roasted peppers.