This Tomato, Chickpea & Coconut Soup is a comforting bowl of warmth that balances rich, creamy coconut with the tangy brightness of tomatoes. The tender chickpeas add a satisfying heartiness, making it a meal that’s both nourishing and indulgent. In just under 30 minutes, you’ll have a dish that’s perfect for cozy evenings or quick weeknight dinners.
The velvety texture of the soup, paired with the subtle sweetness of coconut and the earthy depth of chickpeas, creates a harmony of flavors that’s hard to resist. Each spoonful is a burst of comfort, with a hint of spice and a touch of freshness. It’s a recipe that’s as easy to make as it is delicious to savor.
Ingredients for Tomato, Chickpea & Coconut Soup
- 1 tablespoon olive oil, plus extra for drizzling
- 1 small yellow onion, chopped
- 2 large garlic cloves, peeled
- 1 teaspoon sweet or smoked paprika
- ½ tablespoon balsamic vinegar, plus more to taste
- 1 (14-oz) can diced tomatoes
- A few pinches of sugar (optional, to balance acidity)
- 3 sprigs fresh thyme, leaves only
- 1 cup cooked chickpeas, drained and rinsed, plus extra for garnish
- 1 cup coconut milk (full fat or light, depending on preference)
- 1.5 cups water
- ¼ cup parmesan cheese (optional, skip if vegan)
- Red pepper flakes (optional, for garnish)
- Sea salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- Heat the oil in a medium pot over medium heat. Add the chopped onion, garlic, a pinch of salt, and pepper. Cook until the onion is translucent, about 5 minutes.
- Add the paprika and cook for 30 seconds, stirring constantly, until fragrant.
- Pour in the balsamic vinegar and stir to combine.
- Add the diced tomatoes, sugar (if using), and thyme leaves. Stir well.
- Mix in the chickpeas, coconut milk, and water. Stir to combine.
- Cover the pot and let the soup simmer for 20-30 minutes, stirring occasionally.
- Uncover and let cool slightly. Carefully transfer the soup to a blender and puree until smooth. (Alternatively, use an immersion blender directly in the pot.)
- Taste and adjust seasonings. Add parmesan cheese if desired, and thin the soup with a little water if it’s too thick.
- Serve in bowls, garnished with extra chickpeas, a sprinkle of red pepper flakes, and a drizzle of olive oil.
- Pair with grilled cheese sandwiches for dunking, and offer extra balsamic vinegar on the side.
Perfect Pairings: Serving Suggestions
This Tomato, Chickpea & Coconut Soup is a cozy meal on its own, but it shines even brighter with the right accompaniments. Serve it with grilled cheese sandwiches for a classic comfort food combo. For a lighter option, pair it with a crisp green salad or crusty bread for dipping. Don’t forget to drizzle extra balsamic vinegar on top for a tangy kick!
Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, gently warm it on the stovetop over medium heat, adding a splash of water if the soup has thickened. This soup also freezes well—just portion it into freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge before reheating.
Customize It: Recipe Variations
Make this soup your own with a few simple tweaks! For a spicier version, add a pinch of cayenne pepper or extra red chili flakes. Swap chickpeas for white beans or lentils for a different texture. If you’re not a fan of coconut milk, try using heavy cream or a plant-based alternative like cashew cream. The possibilities are endless!
Time-Saving Hacks
Short on time? Use pre-chopped onions and garlic to cut down on prep. If you’re blending the soup, skip the cooling step and blend carefully in small batches to avoid splatters. For an even quicker meal, serve it chunky instead of pureed—it’s just as delicious!
Equipment Essentials
All you need for this recipe is a medium pot and a blender (if you prefer a smooth soup). If you don’t have a blender, an immersion blender works perfectly for pureeing directly in the pot. A sharp knife and cutting board will make prepping the onion and garlic a breeze.
Tomato, Chickpea & Coconut Soup
Ingredients
- 1 tablespoon olive oil plus more for drizzling
- 1 small yellow onion chopped
- 2 big garlic cloves peeled
- 1 teaspoon sweet or smoked paprika
- ½ tablespoon balsamic vinegar more to taste
- 1 14-oz. can diced tomatoes
- a few pinches sugar optional
- 3 sprigs fresh thyme leaves
- 1 cup cooked chickpeas drained and rinsed, plus extra for garnish
- 1 cup coconut milk full fat or light
- 1.5 cups water
- ¼ cup parmesan cheese very optional, skip if vegan
- red pepper flakes optional for garnish
- Sea salt and freshly ground black pepper
Instructions
- Heat oil in a medium pot. Add the onion, garlic a few pinches of salt and pepper, and cook until the onion is translucent.
- Add the paprika and cook until fragrant (30 seconds or so).
- Add the balsamic vinegar and stir.
- Add the tomatoes, sugar and thyme leaves. Stir, then add the chickpeas, coconut milk and water.
- Cover and simmer for 20-30 minutes.
- Uncover and let cool slightly. Transfer to a blender and puree.
- Taste and adjust seasonings, adding parmesan cheese, if desired. If the soup is thick add a little water to thin to your desired consistency.
- Scoop into bowls and top with remaining chickpeas, red chile flakes and a drizzle of olive oil.
- Serve with grilled cheese sandwiches for dunking, and extra balsamic on the side.