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Tomato chickpea soup with crumbled feta in natural daylight.

Tomato Chickpea Soup (With Cherry Tomatoes & Feta)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 2 pints (600 g) 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 (500 ml) vegetable broth
  • ¾ teaspoon salt or more to taste
  • ½ lemon zest and juice
  • ½ cup (75 g) crumbled feta + optional fresh basil leaves and crusty bread for serving

  • 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.
    Step 1 Cherry tomatoes bursting in olive oil inside a large pot.
  • 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.
    Step 2 Onion, garlic, oregano, and pepper flakes cooking with burst tomatoes.
  • 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.
    Step 3 Chickpeas simmering in tomato broth until rich and slightly creamy.
  • 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.
    Step 4 Chickpea tomato soup topped with feta, olive oil, and oregano.
Substitutions
  • 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.
 
Tips
  • 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.
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