Carrot Chickpea And Tomato Soup Recipes

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CHICKPEA TOMATO SOUP WITH ROSEMARY (INSTANT POT, SLOW COOKER AND STOVE TOP)



Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top) image

This Chickpea Tomato Soup is an easy, hearty soup, loaded with chickpeas and vegetables in every bite.

Provided by Gina

Categories     Lunch     Soup

Time 45m

Number Of Ingredients 14

1 tsp olive oil
1/2 cup chopped onion
1/2 cup diced carrots
1/2 cup diced celery
2 garlic cloves (minced)
2 15 oz cans chickpeas, rinsed and drained
1 28 oz can crushed tomatoes
3 cups reduced sodium chicken broth (or vegetable broth for vegetarians)
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
fresh black pepper (to taste)
2 cups fresh baby spinach
1/4 cup shredded parmesan cheese (plus extra optional for garnish)

Steps:

  • Heat oil in a large nonstick skillet over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Transfer to the crock pot along with the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, bay leaves and basil, cover and cook on low for 6 hours.
  • When done add the spinach. Remove bay leaves, rosemary sprig and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired.
  • Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Add the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, basil and bay leaves, cover and cook on low 30 minutes. Add the spinach, cover and simmer until wilted, about 2 minutes.
  • Remove the bay leaves, rosemary sprig, and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired.
  • Follow same recipe as above except cook 15 minutes high pressure, natural release.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 215 kcal, Carbohydrate 36 g, Protein 9 g, Fat 3 g, SaturatedFat 0.5 g, Cholesterol 2.5 mg, Sodium 387 mg, Fiber 6 g, Sugar 6 g

CARROT AND CHICKPEA SOUP



Carrot and Chickpea Soup image

Make and share this Carrot and Chickpea Soup recipe from Food.com.

Provided by Rainette

Categories     Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

10 1/2 ounces canned chick-peas
3 large carrots, sliced
1/2 tablespoon oil
4 cups chicken broth
1/2 cup orange juice
1 small leek, chopped
1/2 teaspoon mixed spice
plain yogurt (optional)

Steps:

  • In a large pan, heat oil. Add carrots and stir until carrots are soft.
  • Add all other ingredients apart from the yoghurt.
  • Bring to the boil, cover and simmer for approx 25 minutes, stirring every so often.
  • Remove pan from heat and, using a hand blender, blend until the soup is nice and smooth. Return to the heat and heat through again.
  • Optional: add a dollop of plain yoghurt to garnish, or even sprinkle with chives.

Nutrition Facts : Calories 200.6, Fat 4.3, SaturatedFat 0.7, Sodium 1050.1, Carbohydrate 31, Fiber 5.6, Sugar 6.6, Protein 9.9

CARROT AND TOMATO SOUP



Carrot and Tomato Soup image

This soup is easy and healthy and oh so good! There isn't any cream in it and yet it is has the 'feel' of a cream soup. Kids love it too.

Provided by Chef Norma JS

Categories     Vegetable

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 (16 ounce) bags carrots, peeled and sliced
4 (14 1/2 ounce) cans chicken broth (College Inn)
4 teaspoons raw white rice
2 dashes cayenne pepper
1 cup whole tomato, canned, cut into chunks and drained
salt (optional)

Steps:

  • Cook carrots and rice with the pepper in the chicken broth until soft, about 30 minutes.
  • Puree the soup in a blender or with an immersion blender.
  • Add the chunks of tomato and puree just a little bit so that there are still small pieces of tomato.
  • Correct seasoning to taste, adding salt if desired.

Nutrition Facts : Calories 94.2, Fat 1.6, SaturatedFat 0.4, Sodium 774.2, Carbohydrate 14.6, Fiber 3.6, Sugar 6.6, Protein 5.8

HERBED TOMATO AND CHICKPEA SOUP



Herbed Tomato and Chickpea Soup image

Make and share this Herbed Tomato and Chickpea Soup recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup dried garbanzo beans, soaked overnight,cooked until tender (or use 1 can, drained and rinsed)
1/2 teaspoon salt
1/4 cup butter, melted or 1/4 cup olive oil
2 cloves garlic, minced
1 cup finely chopped onion (about 2 medium)
1/2 cup finely chopped carrot (about 1 medium)
1/4 teaspoon pepper
3/4-1 teaspoon crumbled dried basil
1 small whole bay leaf
1 (28 ounce) can plum tomatoes
3 cups chicken broth or 3 cups water
crumbled dried basil

Steps:

  • Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note: I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture); reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil.

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