Creamy Tomato Potato and Chickpea Soup That Will Empty the Pot Every Time
There are soups you make once and forget about, and then there are soups that quietly become a permanent fixture in your recipe rotation. This creamy tomato, potato, and chickpea soup is firmly in the second category. The moment it starts simmering on the stove, your kitchen fills with the kind of warmth that makes you want to pull on a big sweater and stay in for the evening.
What makes this soup so irresistible is the balance it strikes — hearty chunks of potato and protein-packed chickpeas swimming in a rich, velvety tomato cream broth seasoned with herbs and a gentle kick of spice. It is the kind of meal that feels indulgent but comes together with simple, everyday ingredients. One spoonful in and you will understand why the pot never has leftovers.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 medium potatoes, peeled and cut into bite-sized cubes
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) diced tomatoes
- 2 tablespoons tomato paste
- 750ml vegetable or chicken broth
- 150ml heavy cream or double cream
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Fresh parsley or basil for garnish
- Crusty bread for serving
Method
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