Tomato chickpea soup is a quick, one-pot dinner that’s packed with fresh flavor, protein-rich chickpeas, and wholesome ingredients to keep weeknight meals easy, satisfying, and nourishing.
If you love simple, nourishing soups, try our tomato lentil soup, Mediterranean chickpea soup, or roasted tomato soup next.
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Why you’ll love our Tomato Chickpea Soup!
Tomato chickpea soup is one of those recipes that proves simple ingredients can make an incredibly satisfying meal. 🍅 Bursty cherry tomatoes, hearty chickpeas, fragrant oregano, bright lemon, and creamy feta come together in one pot in just 30 minutes. Inspired by the amazing response to our tomato lentil soup, this version is chunkier, fresher, and perfect for busy weeknights.
Louise and I make this whenever we want something wholesome that doesn’t feel heavy. It’s fiber-rich, protein-rich, packed with vegetables, and made with everyday ingredients that naturally fit into a Mediterranean-style eating pattern. 🥣
As the tomatoes burst, they create a light, flavorful broth, while a few mashed chickpeas add just enough body without turning the soup creamy. A squeeze of fresh lemon and a generous sprinkle of feta take every spoonful to the next level. 🍋
It’s just as good for meal prep and back-to-school lunches as it is for a quick weeknight dinner. Make a pot once, enjoy it for days, and serve it with warm, crusty bread for a healthy chickpea soup that’s easy, nourishing, and seriously delicious.
P.S.: For more easy ways to turn chickpeas into dinner, try pasta e ceci, our chickpea lemon skillet, or chickpea shakshuka.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Cherry tomatoes: They burst as they cook, creating the fresh, flavorful base of this Mediterranean chickpea soup. Grape tomatoes work too, or use chopped ripe Roma tomatoes when they’re in season.
- Extra virgin olive oil: Adds richness and helps the tomatoes blister. Avocado oil is a good substitute.
- Onion: Yellow onion adds natural sweetness. White onion or shallots are great alternatives.
- Garlic: Fresh grated or minced garlic gives the best flavor. If you’re sensitive to garlic, use garlic-infused olive oil or simply leave it out and add a little extra onion.
- Dried oregano: Brings classic Mediterranean flavor. Italian seasoning, dried thyme, or a pinch of rosemary also work well.
- Red pepper flakes: Add gentle heat. Leave them out for a milder healthy chickpea soup, or use a pinch of cayenne if you like it spicy.
- Chickpeas: Canned chickpeas keep this one pot chickpea soup quick and easy. You can also cook dried chickpeas from scratch or swap in butter beans or cannellini beans.
- Vegetable broth: Creates a light, savory broth. Chicken broth works if you don’t need the soup to be vegetarian.
- Lemon: Fresh zest and juice brighten every spoonful. A splash of red wine vinegar is a good substitute.
- Feta: Adds a creamy, salty finish. Try grated Parmesan, crumbled goat cheese, or a dollop of low-fat Greek yogurt or Skyr for extra protein.
- Fresh basil: Optional, but it adds wonderful freshness. Flat-leaf parsley or fresh dill are delicious alternatives.
- Crusty bread or baguette: Perfect for dipping. Whole grain bread, sourdough, or warm pita are all excellent choices.
How to Make Tomato Chickpea Soup
Step 1. Burst the tomatoes
Heat the extra virgin olive oil in a large pot over medium-high heat.
Add the whole cherry tomatoes and cook for 5 minutes, stirring occasionally, until they blister, soften, and begin to burst.
Step 2. Build the flavor base
Reduce the heat to medium.
Add the chopped onion, grated or minced garlic, and red pepper flakes.
Cook for about 5 minutes, stirring often, until the onion is soft and the garlic smells fragrant.
Step 3. Simmer the chickpeas
Stir in the drained and rinsed chickpeas, vegetable broth, oregano, salt, and black pepper.
Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally.
For a slightly thicker texture, mash a few chickpeas against the side of the pot with the back of a spoon.
This keeps the tomato soup with chickpeas chunky while giving the broth a little more body.
Step 4. Finish and serve
Turn off the heat, then stir in the zest and juice from half a lemon.
Taste and add more lemon juice, salt, or black pepper if needed.
Ladle into bowls and top with crumbled feta and a drizzle of olive oil.
Serve with crusty bread for dipping and enjoy!
Tips
- Let the tomatoes burst first: Cook the cherry tomatoes in olive oil before adding the onion and garlic. If you add them first, they’ll likely burn before the tomatoes have time to blister and burst.
- Use ripe cherry tomatoes: The sweeter and juicier the tomatoes, the richer the broth. If your tomatoes are a little tart, don’t worry—the feta and lemon balance everything out.
- Grate the garlic: Grated or pressed garlic melts into the broth much better than chopped garlic, giving the soup a smoother, more even garlic flavor.
- Mash a few chickpeas: Press some of the chickpeas against the side of the pot with the back of a spoon. It naturally thickens the broth while keeping the soup nice and chunky.
- Add the lemon off the heat: Stir in the lemon zest and juice after turning off the heat to keep the flavor bright and fresh.
- Finish with feta just before serving: The salty, creamy feta softens slightly in the hot soup while keeping its texture and adding little bursts of flavor in every bite.
- Taste before serving: Tomatoes vary in sweetness and acidity. A final pinch of salt or an extra squeeze of lemon juice can make all the flavors pop.
- Serve with crusty bread: A slice of sourdough, rustic country bread, or warm pita is perfect for soaking up every last spoonful.
- Make it ahead: The flavors become even better after a night in the refrigerator, making this a great meal prep recipe for lunches or quick dinners.
- Adjust the consistency: Prefer a brothier soup? Stir in a splash of extra vegetable broth before serving until it reaches your favorite consistency.
Frequently Asked Questions
Yes. If fresh cherry tomatoes aren’t in season, use one 14-ounce can of whole peeled tomatoes or diced tomatoes. Crush them with a spoon as they cook. The flavor will be a little deeper and less sweet, but the soup will still be delicious.
Absolutely. This recipe is meant to be chunky, but you can blend part or all of it if you prefer a smoother vegetarian chickpea soup. An immersion blender works well—just leave some chickpeas whole for texture if you like.
Yes. Simply skip the feta or replace it with your favorite dairy-free feta alternative. A spoonful of dairy-free yogurt also adds a creamy finish.
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. Add the feta and fresh basil after reheating for the best flavor and texture.
Crusty sourdough, warm pita, garlic bread, or a simple green salad all pair beautifully with this weeknight soup recipe. For a heartier meal, serve it with a grilled cheese sandwich or a toasted panini.
More Easy Bean and Lentil Soups
- Greek Chickpea Soup
- Chickpea Noodle Soup
- Sweet Potato Chickpea Soup
- Mediterranean Pinto Bean Soup
- Italian Bean Stew
- Mediterranean Lentil Soup
- Lemon Lentil Soup
- Three Bean Orzo Soup
If you try this Tomato Chickpea Soup Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Tomato Chickpea Soup (With Cherry Tomatoes & Feta)
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pints cherry tomatoes about 4 cups
- 1 medium yellow onion chopped
- 3 cloves garlic grated or minced
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2 cans chickpeas 15 oz / 400 g each can or 3 cups / 460 g cooked chickpeas – drained and rinsed
- 2 cups vegetable broth
- ¾ teaspoon salt or more to taste
- ½ lemon zest and juice
- ½ cup crumbled feta + optional fresh basil leaves and crusty bread for serving
Instructions
- Burst the tomatoes: Heat 2 tablespoons extra virgin olive oil in a large pot over medium-high heat. Add 2 pints cherry tomatoes and cook for 5 minutes, stirring occasionally, until most of the tomatoes have burst and released their juices.
- Build the flavor base: Reduce the heat to medium. Stir in 1 medium yellow onion (chopped), 3 cloves garlic (grated), and ¼ teaspoon red pepper flakes. Cook for about 5 minutes, stirring often, until the onion is soft and fragrant.
- Simmer the soup: Stir in 2 cans chickpeas, 2 cups vegetable broth, 1 teaspoon dried oregano, ¾ teaspoon salt, and a few grinds of black pepper. Bring to a gentle simmer and cook for 10 minutes.For a creamier soup, mash some of the chickpeas with the back of a spoon.
- Finish and serve: Remove the pot from the heat. Stir in the zest and juice of ½ lemon Taste and add more lemon juice, salt, or pepper if needed.Ladle into bowls and top with crumbled feta and a drizzle of extra virgin olive oil. Serve with crusty bread for dipping.
Notes
- Cherry tomatoes → Grape tomatoes or chopped ripe Roma tomatoes.
- Extra virgin olive oil → Avocado oil.
- Yellow onion → White onion or shallots.
- Fresh garlic → Garlic-infused olive oil or extra onion.
- Dried oregano → Italian seasoning, dried thyme, or a pinch of rosemary.
- Red pepper flakes → Omit for a milder soup or use a pinch of cayenne.
- Chickpeas → Cooked dried chickpeas, butter beans, or cannellini beans.
- Vegetable broth → Chicken broth (if not vegetarian).
- Fresh lemon → A splash of red wine vinegar.
- Feta → Grated Parmesan, goat cheese, Greek yogurt, or Skyr.
- Fresh basil → Flat-leaf parsley or fresh dill.
- Crusty bread → Whole grain bread, sourdough, or warm pita.
- Let the tomatoes burst: Cook them first for the best flavor.
- Use ripe tomatoes: Sweeter tomatoes make a richer broth.
- Grate the garlic: It melts into the soup for smoother flavor.
- Mash a few chickpeas: Naturally thickens the broth.
- Add lemon last: Stir it in off the heat to keep it bright.
- Finish with feta: Add just before serving for creamy, salty bites.
- Taste before serving: Adjust with salt or more lemon if needed.
- Serve with bread: Crusty bread is perfect for soaking up the broth.
- Make it ahead: The flavor gets even better overnight.
- Store it well: Refrigerate for up to 4 days or freeze without the feta.
Nutrition
Don’t Lose This Recipe
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Thank-you for your amazing recipes.
It’s our pleasure, Jo!!! Thank you for being here with us 🥰
Comforting
Nicos recipes are easy, healthy and yummy!
Yubeee, so happy you like the recipes, Cherry!!
Thanks so much for taking the time to comment 🙂 Kindest,
Louise