Description
A cozy, weeknight-friendly tomato soup boosted with chickpeas for protein, cumin and garlic for warmth, and a glossy chili-oil finish. Just-wilted spinach keeps it fresh. One pot, 35 minutes, and perfect for make-ahead or meal prep.
Ingredients
2 tbsp olive oil
1 medium yellow onion, finely diced
4 garlic cloves, thinly sliced
1 ½ tsp ground cumin
¼ tsp red pepper flakes (optional)
2 cans (14.5 oz each) diced tomatoes (fire-roasted if possible)
1 cup low-sodium vegetable broth (plus more to thin if needed)
1 can (15 oz) chickpeas, drained and rinsed
1 tsp sugar or maple syrup
½ tsp fine sea salt, plus more to taste
Black pepper, to taste
3 cups fresh baby spinach, loosely packed
1–2 tsp chili oil (to finish)
1 tbsp lemon juice or red wine vinegar (to finish)
Instructions
Sauté aromatics (5–6 min): Heat oil in a 4–5 qt pot over medium. Add onion + a pinch of salt; cook until translucent. Stir in garlic; cook 30–60 seconds.
Bloom spices (30 sec): Add cumin and optional red pepper flakes; stir until fragrant.
Add liquids (1 min): Pour in diced tomatoes and broth; scrape up any browned bits.
Simmer with chickpeas (12–15 min): Add chickpeas, sugar, ½ tsp salt, and pepper. Maintain a gentle simmer.
Adjust texture (1–2 min): Optional—blend 1–2 cups with an immersion blender and return; or keep chunky. Thin with broth if needed.
Finish & greens (2–3 min): Stir in spinach just until bright and wilted. Off heat, add lemon juice or vinegar. Taste and adjust salt/acid.
Serve: Ladle into bowls and swirl with chili oil.
Notes
Flex & swaps: Baby kale or chard for spinach; chickpeas ↔ white beans or lentils; shallot for onion.
Pro tip: Use low-sodium broth so you can season perfectly at the end.
Make-ahead: Keeps 3–4 days (thickens slightly). Freeze up to 3 months; add fresh spinach after reheating for brighter greens.
Creamy option: Blend half the pot or whisk in 2–3 tbsp plain, unsweetened coconut yogurt off heat.
Troubleshooting: Too salty—add water/broth + lemon. Too thin—simmer uncovered 3–5 min or blend a portion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Global