Creamy Tomato and Chickpea Soup

This creamy tomato and chickpea soup is a healthy and hearty meal that is easy to make.

10m

Prep Time

20m

Cook Time

Servings

Ingredients

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

2 cans (14.5 ounces each) diced tomatoes, undrained

1 can (15 ounces) chickpeas, drained and rinsed

2 cups low-sodium vegetable broth

1/2 cup canned coconut milk

Salt and pepper to taste

Instructions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the onion and garlic and cook until the onion is translucent, about 5 minutes.

Step 3

Add the basil, oregano, smoked paprika, and cayenne pepper and cook for 1 minute more.

Step 4

Stir in the diced tomatoes, chickpeas, and vegetable broth. Bring to a boil.

Step 5

Reduce the heat and let the soup simmer for 10 minutes.

Step 6

Stir in the coconut milk and cook for 5 minutes more.

Step 7

Remove from the heat and use an immersion blender to puree the soup until smooth and creamy.

Step 8

Season with salt and pepper to taste.

Step 9

Serve hot and enjoy!