Easy Cheesy Tomato Potato Chickpea Soup
Get ready to cozy up with this Easy Cheesy Tomato Potato Chickpea Soup, a comforting blend of hearty ingredients and rich, creamy flavor. This one-pot wonder combines tender potatoes, juicy diced tomatoes, and protein-packed chickpeas, all simmered in a fragrant broth seasoned with paprika and oregano. The velvety texture comes from a light blend of the soup, while sharp cheddar cheese and a splash of heavy cream lend irresistible creaminess. Perfect for busy weeknights, this recipe is ready in under an hour and pairs beautifully with crusty bread for a satisfying meal. Simple to make yet packed with flavor, this soup is a must-try for anyone craving a warm and cheesy bowl of goodness.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium potatoes, peeled and cubed
- 14.5 ounces can of diced tomatoes
- 4 cups vegetable broth
- 1.5 cups cooked or canned chickpeas, drained and rinsed
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups grated sharp cheddar cheese
- 0.5 cups heavy cream
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cubed potatoes to the pot and stir to coat them in the oil and aromatics.
Pour in the diced tomatoes (including their juices) and the vegetable broth. Stir well.
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Add the chickpeas, paprika, oregano, salt, and black pepper to the pot. Stir to combine.
Using an immersion blender, blend the soup slightly to thicken it, leaving some chunks for texture. (Alternatively, remove 1-2 cups of the soup, blend it in a blender, and return it to the pot.)
Lower the heat to low, and stir in the grated cheddar cheese until melted and smooth.
Pour in the heavy cream and mix thoroughly. Taste and adjust the seasoning as needed.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1567 mg | 68% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 12.3 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 408 mg | 31% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1432 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
