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 @
Comforting and satisfying, filled with both sun-dried and crushed tomatoes with hearty chickpeas, perfect for warming you when it’s cold out.
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
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.
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.
- 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