Grammy's Kitchen · Tomato Soup · Chickpea Tomato Soup
One of 78 tomato soup recipes we measured
from cookieandkate.com
52 cooks on cookieandkate.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 60% | 53% |
| dairy | 0% | 4% |
| fat | 7% | 3% |
| aromatics | 23% | 13% |
| salt | 0% | 0% |
| protein add | 50% | 0% |
| sweetener | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons extra-virgin olive oil |
| 150 g | 1 medium yellow onion, chopped |
| 3 g | 1/2 teaspoon fine salt |
| 1 g | 1/2 teaspoon curry powder |
| 33 g | 2 tablespoons tomato paste |
| 794 g | 1 large can (28 ounces) whole tomatoes*, with their liquid |
| 480 g | 2 cups vegetable broth |
| 397 g | 1 can (14 ounces) chickpeas, rinsed and drained, divided |
| 28 g | 2 tablespoons unsalted butter, cut into a few pieces |
| 4 g | 1 teaspoon coconut sugar or brown sugar, to taste |
| Freshly ground black pepper, to taste | |
| Finely grated Parmesan cheese, for garnish |
Method: 6 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have never made tomato soup before and I was surprised how delicious this was! Wow! For some silly reason I didn’t have curry powder (?!) so I used cumin and coriander and it turned out so good! I was skeptical of the sugar but it really balanced it! Thanks ” — a cook, 5.0★
“My husband made this tonight - we realized that we were out of curry powder but had ras-al-hanout so we used that. Different flavor but it was also really good for anyone making this on repeat who might want some variation. I’m sure the curry is good too.” — a cook, 5.0★