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.
Tomato Soup with Chickpeas and Spinach
- Quick Glance
- 20 M
- 1 H
- Serves 6
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.
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.
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.
Recipe Testers' Reviews
This soup was the perfect meal on our first real snow day of the season, and it is going on my list of repeats and favorites. I have never been a fan of pure tomato soup of the Campbell’s variety, but because this recipe is rounded out with carrots, chickpeas, and spinach, the dish has real dimension and depth of flavor as well as a nice sophistication. In fairness to those expecting something that screams tomato, just to set expectations, the carrots are definitely forward in flavor (they also give the soup a nice hue). Flavor may also depend on the size of the carrots you use. If you want "more tomato" you could use smaller carrots. I opted for medium-large carrots--not the mutant ones but not the emaciated ones, either. I really enjoyed the smokiness of the paprika (just enough and not overpowering) as well as the extra chickpeas added in whole at the end. I didn’t have labneh at home but sour cream made a good substitute. The soup also paired well with some baked sweet potato chips. My taste tester gave it thumbs up for its “good flavor” and called it “very warming.”
This tomato soup was AMAZING! Hands down, one of the best tomato soups I’ve ever tasted. Dairy free and vegetarian but with the addition of pureed chickpeas and a flavorful veggie stock, you won't miss the dairy or the taste of meat at all. The flavor combination of smoked paprika, crushed red pepper flakes, basil, cumin, and dried rosemary was remarkably flavorful; that plus the sweet flavor of the tomatoes and carrots, plus the creamy texture that the soup gets from the puréed chickpeas, is truly scrumptious. I love the idea of using 1 can of chickpeas puréed into the soup and then adding more chickpeas whole to add texture to the overall soup. That and sneaking in all the chopped veggies and the spinach at the end makes for a beautiful presentation and a remarkably healthy soup. The only thing I would change with the recipe was the amount of stock that you add in; I added in 4 cups at first, but it was a thick, thick consistency, so I added in 2 more cups (6 total); I thought this made for the perfect consistency. Thanks for sharing the recipe—it was marvelous! (Can't wait for leftovers at lunch!)