Sweet Tomato, Chickpea and Fresh Rosemary Soup for #WeekdaySupper

by Dorothy Reinhold on January 24, 2013

Print This Post Print This Post Sweet Tomato, Chickpea and Rosemary Soup on ShockinglyDelicious.com. Recipe: https://www.shockinglydelicious.com/?p=10603

If, by 9 a.m., I don’t know what’s for dinner that night, I’m probably in trouble.

Because 5 p.m. will roll around before it seems possible, and three gaping maws will be presenting themselves at the kitchen table, wondering what’s to eat and when it will be ready.

I’m sure you know the feeling.

And so it happened the other day that at 5 p.m., I not only had no dinner, I didn’t have any great plans, either. So I flung open the pantry to find canned tomatoes and canned chickpeas (aka garbanzos) – always a good start. I also had the last of the turkey stock from a holiday turkey, and so it became clear that soup was in the offing.

Sweet Tomato, Chickpea and Rosemary Soup on ShockinglyDelicious.com. Recipe: https://www.shockinglydelicious.com/?p=10603This turned out to be a wonderful dinner – sweet tomato soup fragrant with rosemary, thickened with pureed garbanzos with some left whole for interest, and a quick cheese panini to accompany. Although I used turkey stock because it was around, you could certainly use vegetable broth and make this a vegetarian or vegan meal.

The fact that it was cheap and easy — just a side benefit.

The soup was out of the pot and into the bowls in 35 minutes — just enough time for the kids to get some homework done and the professor to change some burned out light bulbs in the house. Because if mom’s workin’, everyone’s workin.’  J  Am I right?

Recipe: Sweet Tomato, Chickpea and Fresh Rosemary Soup

Summary: Pantry staples make quick work of Sweet Tomato Soup fragrant with rosemary and thickened with healthy chickpeas (aka garbanzos).


  • 2 (15-ounce) cans chickpeas
  • 3 tablespoons olive oil
  • 2 garlic cloves, peeled and crushed or minced
  • 2 (3-inch) sprigs fresh rosemary, needles removed from stem and finely chopped
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 (14.5-ounce) can diced tomatoes in juice
  • 3-4 tablespoons honey
  • Pinch kosher salt
  • Freshly ground black pepper
  • 4 cups homemade turkey stock (you can use vegetable stock or chicken stock if you like)
  • Garnish: Fresh basil but into ribbons


  1. Drain the canned chickpeas in a colander, and rinse them well. Set aside.
  2. Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary. Cook for a minute or two, and then add the tomatoes, honey, salt, a few grinds of pepper, half of the chickpeas and the stock. Bring to a boil over high heat; then reduce the heat to low and simmer, with the pot lid slightly ajar, for 20 minutes.
  3. Remove the soup from the heat and use an immersion blender to purée it right in the pot. Add the remaining chickpeas and serve. Garnish with fresh basil if you like.
  4. Makes 10 cups, or about 6 servings.


I slightly adapted this from Orangette, who got it from “Once Upon a Tart…: Soups, Salads, Muffins, and More from New York City’s Favorite Bakeshop and Café,” by Frank Mentesana and Jerome Audureau (Knopf, 2003). Once Upon a Tart is a revered bakeshop and café in the Soho district.

Preparation time: 10 minutes
Cooking time: 25 minutes
Number of servings (yield): 6
Culinary tradition: USA (General)
My rating 5 stars:  ★★★★★ 

Want some other suggestions for #WeekdaySupper this week? Try these:

Monday | Crispy Baked Shrimp by Dinner Dishes and Desserts
Tuesday | Salmon Burgers by Noshing with the Nolands
Wednesday | 3 Bean Chili Boracho by La Cocina de Leslie
Thursday | Sweet Tomato, chickpeas and Fresh Rosemary Soup by Shockingly Delicious
Friday | Broccoli Ricotta Pasta by Family Foodie 

And check out last week’s Weekday Supper recipes here –> 1/14/13- 1/18/13 

{ 13 comments… read them below or add one }

Fructe uscate February 17, 2014 at 3:45 am

Healthy recipe!


Dorothy Reinhold February 17, 2014 at 5:17 am



ashraf February 6, 2013 at 8:34 am



Cathy @ She Paused 4 Thought January 25, 2013 at 8:34 pm

I made this with homemade lamb stock and it was SO good. I had everything I needed in my pantry and freezer. I will make this recipe again!


Dorothy January 25, 2013 at 10:10 pm

WOW! You had home made lamb stock on hand? We are not worthy!


Alaiyo Kiasi January 25, 2013 at 3:54 pm

Tomato soup is my all-time favorite soup. The addition of chickpeas and rosemary sounds amazingly good. Good #Weekday Supper post!


Dorothy January 25, 2013 at 10:11 pm

Thanks, Alaiyo!


kirsten@FarmFreshFeasts January 24, 2013 at 10:51 am

Quite clever of you! I love making something last minute that actually turns out good. I think I’ll try this with crushed tomatoes I put up in the fall. Thanks!


Dorothy January 24, 2013 at 10:59 am

Ha! Necessity is the mother of invention, isn’t it?


Renee January 24, 2013 at 6:32 am

What a wonderful soup from pantry staples. Rosemary goes so well with tomatoes and the chickpeas are great in there too.


Kristina January 24, 2013 at 6:32 am

sometimes these “last minute” impromptu meals are the best ones, right? happens a lot around here…

I love all tomato soup… this one sounds very good!


Tammi @ Momma's Meals January 24, 2013 at 5:55 am

I don’t have supper planned for tonight, I’m in your boat. I think this is a perfect soup for me and my fam!! Dying to use my new hand blender, this may just do it for me!! Loving these weeknight meals, thanks for sharing!


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