Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon fine salt
- ½ teaspoon curry powder
- 2 tablespoons tomato paste
- 1 large can (28 ounces) whole tomatoes, with their liquid
- 2 cups vegetable broth
- 1 can (14 ounces) chickpeas, rinsed and drained, divided
- 2 tablespoons unsalted butter, cut into a few pieces
- 1 teaspoon coconut sugar or brown sugar, to taste
- Freshly ground black pepper, to taste
- Finely grated Parmesan cheese, for garnish
Instructions
- Sauté Aromatics: In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the chopped onion, salt, and curry powder. Cook, stirring occasionally, until the onions become tender and translucent, approximately 7 to 10 minutes. Then add the tomato paste, stirring constantly for about 30 seconds until fragrant.
- Add Tomatoes and Broth: Incorporate the whole tomatoes with their liquid, vegetable broth, and ¼ cup of the rinsed chickpeas into the pot. Stir well to combine. Turn up the heat to medium-high and bring the mixture to a gentle simmer. Let it cook for 15 minutes, stirring occasionally and adjusting the heat to maintain the simmer.
- Blend Soup Base: Remove the pot from heat and allow the soup to cool for a few minutes. Carefully transfer the tomato mixture (excluding the remaining chickpeas) to a blender, ensuring not to exceed the maximum fill line, blending in batches if necessary. Add the butter, sugar, and several twists of black pepper to the blender. Securely fasten the lid and blend until completely smooth, taking care to prevent hot steam from escaping.
- Combine and Simmer Chickpeas: Return the blended soup to the pot and stir in the remaining chickpeas. Bring the soup back up to a gentle simmer and cook for an additional 15 minutes, stirring occasionally, until the chickpeas are tender to your preference. Exercise caution when tasting as the soup will be very hot.
- Adjust Seasoning: Turn off the heat. Since canned tomatoes vary in flavor, taste the soup and adjust by adding more sugar to balance acidity, black pepper, or salt as needed, generally another ¼ to ½ teaspoon salt.
- Serve: Ladle the soup into bowls and top with a generous sprinkle of finely grated Parmesan cheese and a light dusting of black pepper. Serve hot for a comforting meal. Leftovers can be refrigerated covered for up to four days or frozen for up to three months.
Notes
- Use whole canned tomatoes for a richer flavor and better texture.
- Blend soup carefully to avoid steam burns; blend in batches if necessary.
- Adjust sugar based on tomato acidity—coconut sugar or brown sugar both work well.
- Butter adds creaminess; for vegan options, replace with plant-based butter or omit.
- Chickpeas can be substituted with other beans, but cooking times may vary.
- This soup freezes well—reheat gently and stir before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
