This tomato soup with chickpeas and spinach is unlike anything you could possibly find from a can. Satisfying, satiating, and surprisingly easy. Also gluten-free and dairy-free.
This tomato soup with chickpeas and spinach is so hearty, comforting, and downright delicious, it’ll forever banish canned tomato soup from your mind. It’s subtly spicy, smoky, and actually not as tomato-y as you may expect given the sweetness imparted by the carrots and onions. It’s also puréed with chickpeas to lend a rich creaminess without any dairy, unless of course you decide to indulge in a satisfying swirl of yogurt as a finishing flourish. And unlike many soups, it’s substantial enough to satiate.–Angie Zoobkoff
Tomato Soup with Chickpeas and Spinach Recipe
- Quick Glance
- 20 M
- 1 H
- Serves 6
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 large yellow onion, chopped (about 250 g)
- 2 stalks celery, chopped (about 100 g)
- 2 carrots, peeled and chopped (about 150 g)
- 4 garlic cloves, chopped (about 20 g)
- 1 1/2 teaspoons (3 g) smoked paprika
- 1 1/2 teaspoons (3 g) ground cumin
- 1/2 teaspoon (1 g) dried basil
- 1/2 teaspoon (1 g) dried rosemary
- 1/4 teaspoon crushed red pepper flakes
- Two 15 1/2-ounce (445-g) cans chickpeas, drained
- One 14 1/2-ounce (415-g) can diced tomatoes, undrained
- 4 cups (960 ml) store-bought or vegetable broth, or more to taste
- 1 teaspoon (4 g) granulated sugar
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups (75 g) packed baby spinach leaves
- Plain yogurt or labneh, for serving (optional)
- 1. Heat the olive oil in a large pot set over medium heat. Toss in the onion, celery, and carrots and cook, stirring occasionally, until softened but not browned, 7 to 10 minutes. Add the garlic, paprika, cumin, basil, rosemary, and red pepper flakes and cook, stirring often, until fragrant, 1 to 2 minutes.
- 2. Add 1 can of drained chickpeas, the tomatoes with their juices, 4 cups of the broth, and sugar. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered and stirring occasionally, until the liquid has reduced slightly, about 20 minutes. Stir in 1 to 1 1/2 teaspoons salt and pepper to taste. Remove from the heat and let cool slightly.
- 3. Purée the soup until smooth using an immersion blender or let the soup cool for 10 minutes and then carefully blend it in batches in a standard blender. Return the soup to the pot, return to low heat, and if a thinner consistency is desired, stir in a little more broth. Stir in the remaining can of chickpeas and the spinach and cook until the spinach wilts, 3 to 5 minutes. Taste and season with more salt, if desired. Pour into bowls and top with a dollop of yogurt or labneh, if desired. Serve hot.
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