Spicy Tomato Chickpea Soup

This spicy tomato chickpea soup is super easy to make and consists of pantry staples. Inspired by Mexican tortilla soup, it features cumin, lime, and cilantro.

For a long time, I steadfastly held on to the belief that I don’t like soup. Growing up, my mom would force-feed it to us, night after night, as the first course of our dinner. (This Soviet habit was born out of poverty, since soup is a great way to stretch a small amount of ingredients to feed a lot of people, thanks to the addition of our good [and free!] friend, water.)

Her intentions were good, of course, but most of the time, I just wanted to skip to the solid food. Some of her soups I genuinely loved (pea <3) while others, I couldn’t stand (sorry, borscht). So you see, after 20-something years, I was pretty sick of soup…

When I moved out and started cooking for myself, there was – understandably – no soup in sight. It wasn’t until years later that my childhood trauma subsided and I made a conscious decision to experiment with it on my own terms. These days, I’m happy to report it’s a regular part of my repertoire.

For me, a winning soup is either smooth and velvety (like this mushroom number), or hearty and packed with different textures (like this noodle-y one). Magically, this tomato chickpea soup fits into both categories.

What’s In This Tomato Chickpea Soup

This healthy Mexican-inspired soup has a classic mirepoix base (onion, carrots, celery) along with lots of garlic, ground cumin, and chili flakes. The broth is made of crushed tomatoes and veg stock, and chickpeas and potatoes thicken the soup and add texture. It turns out tangy (thanks to tomatoes and lime), a bit spicy (from chili flakes), and fragrant with cumin and garlic.

The secret to striking the balance between creamy and chunky here is pureeing half of the soup (whether in a standard blender or with an immersion blender), then combining the blended and chunky halves back together. This results in a thick, velvety soup that still has some texture.

Tortilla Crisps = The Ultimate Soup Garnish

Fresh tortilla crisps (corn tortillas brushed with oil, sliced into strips, and baked) are nutty, crunchy, and totally irresistible. If you have a few minutes to spare, don’t skip them!

You can sprinkle them on your bowl to give this soup some textural contrast, or stir them into the pot and let them hang out for a while so they get soggy for a tortilla soup vibe. Both are equally delicious. For a speedier option, use store-bought tortilla chips (although they’ll be a lot saltier).

Tomato Chickpea Soup, Step-by-Step

Make the Base: To start, heat some oil in a heavy-bottomed pot and add the diced onions, carrots, and celery, plus salt and pepper. Cook until the vegetables are soft and the onion is translucent, about 8 minutes. The goal is just to “sweat” the veg, not brown them. Then add the garlic and spices, and cook for a few seconds more.

Add the Liquids: Add the crushed tomatoes, vegetable broth, and lime juice. Cover with a lid and bring to a boil.

Simmer the Soup: Add the potatoes and canned chickpeas, and simmer gently – with the lid ajar – until the potatoes can be pierced easily with a fork, about 30 minutes.

Make the Tortilla Crisps (optional): While the soup simmers, brush a few corn tortillas with oil and cut into thin strips. Arrange them in a single layer on a baking sheet, sprinkle with salt, and bake until they’re golden brown and crisp, about 15 minutes.

Finish the Soup: Ladle about half of the soup into a separate container and set aside. Puree the remaining half of the soup in a standard upright blender (see safety instructions in the recipe card below) or with an immersion blender. Lastly, stir both halves of the soup back together, taste, and adjust the seasonings if needed. (If you don’t have a blender, you can leave the soup unblended for a less-creamy texture).

Make-Ahead and Freezing Tips

This vegan soup is perfect for meal prep since it keeps well in the fridge for up to 5 days. For longer term storage, cool completely, transfer to a freezer-safe airtight container (like a deli container), and freeze for up to 3 months. Thaw completely in the fridge before re-heating.

More soup this way…

• Smoky Tempeh Chili
• The Easiest Broccoli-Potato Soup
• Vegetarian Moqueca with Plantains and Hearts of Palm
• Vegan Pea Soup with Garlicky Croutons

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.

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