Sun-Dried Tomato and Chickpea Soup – Comforting and satisfying, filled with both sun-dried and crushed tomatoes with hearty chickpeas, perfect for warming you when it’s cold out. And it’s ready in 30 minutes or less.
There are days when I crave a big bowl of hearty soup, especially when it’s cold out. It’s the perfect cold weather comfort food.
Not only is this soup delicious and healthy, it’s easy to make with minimal effort, all in one pot, packed with protein.
The sun-dried tomatoes gives this soup an amazing robust flavor and it’s also layered with flavors like garlic, smoked paprika, and fresh herbs. If you’re like me and want a kick of heat, simply add red chili flakes or crushed chipotle peppers.
Just before serving mix in handfuls of spinach and arugula for another layer of healthy.
Enjoy the soup as prepared or serve it up over brown rice, pasta, quinoa or whatever you like for an extra boost of protein.
I hope you give this recipe a try and customize it to your liking.
If you like this recipe here are some more easy one-pot soups you should check out. Vegetarian Taco Soup, Northern Bean Cauliflower Soup, Black-eyed Pea and Collard Soup, and Vegan Un-Cheesy Potato Broccoli Soup.
If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!
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Sun-Dried Tomato and Chickpea Soup
- Prep Time: 6
- Cook Time: 15
- Total Time: 21 minutes
- Yield: 6 servings 1x
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Pin RecipeDescription
Comforting and satisfying, filled with both sun-dried and crushed tomatoes with hearty chickpeas, perfect for warming you when it’s cold out.
Ingredients
1 tablespoon of extra virgin olive oil or more
1 medium onion, diced
3 stalks of celery, diced
3 medium carrots, diced
3 sprigs of thyme and oregano each, stemmed and chopped
salt and pepper to taste
3 cloves garlic, minced
4 cups vegetable stock
4 ounces of sun-dried tomatoes, about ½ cup
1 28 oz. can crushed tomatoes
1 15 oz. can chickpeas, drained and rinsed
1 teaspoon smoked paprika
2 tablespoons tomato paste
¼ to ½ teaspoon crushed red pepper flakes (optional)
7 oz. can chipotle peppers in adobo sauce (optional)
3 cups baby spinach/arugula salad mix
Instructions
Heat a large pot over medium heat, add 1 tablespoon extra virgin olive oil to the pot. Toss in the onions, celery and carrots and stir. Season with salt, pepper and fresh herbs. Continue to stir until veggies are slightly softened, about 3 to 4 minutes. Add garlic to the pot and sauté another minute.
Add stock, sun-dried tomatoes, crushed tomatoes, chickpeas, smoked paprika, tomato paste and crushed peppers or flakes to the pot. Bring to a boil, reduce to a simmer. Cover and continue to cook until veggies are tender, about 15 minutes. Add more stock if the soup is too thick or dry.
Taste and adjust flavor as needed.
Remove from heat, stir in spinach and arugula, cover and allow greens to wilt.
Serve soup with crusty bread alone or over a grain of your choice.
Notes
Soup can be frozen
If you’re not vegan you can garnish with grated parmesan.
For an extra boost of protein serve over brown rice, pasta, quinoa, barley or any grain of your choice.
- Category: Soups, One Pot Meal, Vegan, Vegetarian
- Cuisine: Vegan, Gluten-Free
Nutrition
- Calories: 462
- Sugar: 16.2
- Sodium: 401
- Fat: 9.6
- Saturated Fat: 0
- Unsaturated Fat: 2.4
- Trans Fat: 0
- Carbohydrates: 63.8
- Fiber: 19.6
- Protein: 25.3
- Cholesterol: 0
Keywords: Easy One-Pot Sun-Dried Tomato Chickpea Soup
Gloria says
March 7, 2019 at 9:58 amI always have chickpeas in the house. In fact, I have them on my grocery list right now. Such a great alternative to meat. This soup looks hearty and delicious.
★★★★★
Danielle Wolter says
March 7, 2019 at 8:50 pmwhat an awesome combination of flavors! i love chickpeas, and the sun dried tomatoes and chiportle pepper combo sounds delish 🙂
★★★★★
Stine Mari says
March 8, 2019 at 3:42 amThe snow is piling up here today, and so a soup is just what I need. I made something similar to this the other day, and the sun dried tomatoes are just amazing in soup! I will definitely need to try this with chickpeas too, looks yummy!
★★★★★
Kacie Morgan says
March 9, 2019 at 8:34 amThis looks delicious. I bet the sundries tomatoes add a rich, moreish flavour to the classic tomato soup, while the chickpeas would introduce an interesting texture!
Lesli Schwartz says
March 9, 2019 at 9:18 amSuch simple ingredients but loaded with flavor! I love chickpeas in soup, will definitely be trying this one!
★★★★★
Celeste says
March 14, 2019 at 9:55 amThat’s what’s so nice about it, simple, easy and sooo delicious!
dee says
March 9, 2019 at 4:58 pmI love love love cheek peas and would never think of making a soup out of it! love this recipe!!!! what a great idea!
★★★★★
Byron Thomas says
March 10, 2019 at 6:56 amI live with two vegetarians which is why I’m always on the lookout for new vegetarian meal options. We love soup too! Like, a lot of soup – it’s so comforting and so hard to mess up too. 🙂 Thanks for sharing this. I am never without sun dried tomatoes or chickpeas!
Celeste says
March 14, 2019 at 9:52 amChickpeas and sun-dried tomatoes are staples in my pantry, they can be used in so many recipes. Hopefully the vegetarians in your home will enjoy this recipe.
Cheese Curd In Paradise says
March 10, 2019 at 8:31 amI love the addition of the pepper and the paprika in the soup. It has a beautiful smoke flavor and a little spice from the pepper. This is perfect for a cold weeknight dinner!
★★★★★
Jacqueline Debono says
March 10, 2019 at 11:22 amI love using sun dried tomatoes in recipes. They really do add such a wonderful flavour. This soup sounds delicious. Going to pin for later!
★★★★★
Sophia Assunta says
March 10, 2019 at 11:37 amYum, this looks delicious! Perfect vegetarian meal for a winter day!
★★★★★
Geetanjali Tung says
March 10, 2019 at 1:36 pmLooks so tempting… I love chickpeas soup. But never tried this way. I am going to try this sometime. Thanks for the lovely recipe????
★★★★★
Kelly Anthony says
March 10, 2019 at 2:42 pmI don’t cook with chickpeas very often but this sun dried tomato and chickpea soup sounds delicious. I really like the addition of chipotles in adobo sauce to give it a nice kick.
★★★★★
Amanda says
March 10, 2019 at 4:23 pmI love that this soup uses sun-dried tomatoes. It adds such a great flavor, especially with those fresh herbs. Thanks for sharing such a great recipe!
★★★★★
Jori says
March 10, 2019 at 11:33 pmI am a fan of arugula and love it in soups. This sounds just perfect. I reminds me of a chunky minestrone, sans pasta. I can’t wait to add this to some rice and top with parmigiano.
★★★★★
April says
March 11, 2019 at 6:27 amEvery time I see sun-dried tomatoes in a recipe, I go all in with the whole recipe because it MUST be delicious! I can’t wait to try this soup – my mouth waters just from thinking about it!
★★★★★
Celeste says
March 14, 2019 at 9:47 amIt’s amazing how much flavor sun-dried tomatoes can add to a recipe, it’s a bold flavor. Enjoy.
Mimi says
March 11, 2019 at 6:38 amChickpeas and sundried tomato – what a fantastic combination! I am always a bit cautious about the cooking time but if you say this recipe is ready in under 30 minutes – I can’t wait to try it!
★★★★★
Maman de sara says
March 11, 2019 at 10:30 pmOh my goodness, this looks absolutely delicious ????.
★★★★★
Celeste says
March 14, 2019 at 9:44 amThanks I’m glad you like it.????
Lathiya says
March 12, 2019 at 7:00 pmI’m recently reading many sun dried tomato recipes..this soup with chickpeas sounds great…really need a bowl now to myself
★★★★★
Celeste says
March 14, 2019 at 9:39 amChickpeas are a staple in my pantry, they can be used so many ways, they’re a nice touch in this soup. Hopefully you’ll give this recipe a try soon.
Kari Heron says
March 19, 2019 at 10:57 amThis is such vibrant soup and using the sun-dried tomatoes really does intensify the flavours! I am happy to see that well utilized in this dish and dipping that nice fresh crusty bread is just perfect!