This Tomato Sage Chickpea Soup with Dried Porcini Mushrooms is everything a good soup recipe should be: cozy, colorful, flavorful, and filling.
As I was scrolling through my Instagram feed the other day, I came across a food blogger who was conducting a poll of her readers. She mentioned that some of the comments she received were, “I hate scrolling through a long post just to get to the recipe.” Okay, I totally get it. Sometimes I just want a quick recipe. But it also made me a little sad. Because the blog post is where you become one the person. A writer who has something to say. In the blog post you express your humanity – your beliefs, passions, tirades, perspectives, dreams. What if I just posted the photos above and the recipe below? Photos, recipe, done. Here is a transaction: you receive your information, now everyone is happy.
The humanity behind it
I recently received an email from someone who said “sorry for leaving that comment on your blog, I didn’t know you were a real person.” It was an amazing email to receive. Because with the veil of technology, it’s harder to believe there’s really a human on the other end. The sender was the kindest and most lovely person and we left this email exchange with a lovely and genuine human connection. So yes, I understand. You don’t want to scroll for two seconds to get a recipe. But what about all the humanity that lies in between?
How to make Tomato Chickpea Soup
I’ll use the rest of this easy-to-scroll space to talk about this Tomato Chickpea Soup. This is one of Alex’s and my recent favorites, and I don’t say favorite lightly. While I love pureed soups like our Moroccan Cauliflower, my favorites are the thick soups, which taste great and pack tons of nutrients. This one’s gluten-free and vegan, approved by Whole 30 if you ditch the chickpeas (and eat them with extra filling protein).
This tomato and chickpea soup uses sliced onions instead of the typical diced ones to add some extra texture to the dish (no typo). It contains dried porcini mushrooms that give it a savory flavor and an interesting texture. If you’re not a big fan of mushrooms, we still recommend you try it. The dried porcini add a lot of umami to the dish and are not too thick. Dried mushrooms are soaked in water before use, and then cut into small pieces. This tomato and chickpea soup is seriously delicious: tasty, comforting, and comforting… perfect for a gray day like the one we’ve captured above. Alex’s opinion: “It tastes like canned soup, but much better and healthier.”
Now scroll down for the recipe (ha!).
Related: Creamy vegan tomato soup
Healthier and easier soup recipes
Aside from this Tomato Chickpea Soup, here are a few of our favorite healthy and easy soup recipes:
This recipe for a tomato and chickpea soup is …
Vegetarian, vegan, gluten free, plant based, dairy free, sugar free. For Whole 30 friendly, omit the chickpeas.
The description
This Tomato Sage Chickpea Soup with Dried Porcini Mushrooms is everything a good soup recipe should be: cozy, colorful, flavorful, and filling.
- 1 ounce dried porcini mushrooms
- 1 large yellow onion (or 2 few)
- 2 carrots
- 1 celery
- 4 large cloves of garlic
- 1 tbsp chopped sage leaves
- ¼ cup olive oil
- 1½ tablespoons Apple Cider Vinegar
- 28 ounces Whole San Marzano tomatoes (with or without basil)
- 1 pint (4 cups) Vegetable soup
- 1 15 ounces chickpeas (1 ½ cups cooked)
- ½ teaspoon kosher salt
- 2 at 3 cups baby spinach (or chopped regular spinach)
- Place mushrooms in a bowl with 2 cups of water; let them rest for about 15 minutes until tender. (Note that the soaking water is also used in the soup.)
- Meanwhile, thinly slice the onions into semi-circles (this gives the soup more texture compared to the traditional diced onions). peel carrots; Cut the carrots and celery into bite-sized pieces. Chop the garlic and sage.
- In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté for 3 to 4 minutes. Take the porcini mushrooms out of the water and roughly chop them; Reserve the water to add to the soup. Add the mushrooms and sauté for 5 minutes until the onions are soft. Be sure to stir frequently so they don’t stick too much to the bottom of the pan.
- Add celery and carrots and sauté 3 minutes. Add the garlic and sage and sauté for 2 minutes. Deglaze the pan with the apple cider vinegar and stir for a few seconds until it has evaporated.
- In a bowl, mash the whole tomatoes with your hands. Carefully add the tomatoes and cook for another 2 minutes. Then add the broth, mushroom juice, drained chickpeas and salt. Bring to a boil and simmer for 10 minutes. Add the spinach and stir for a few seconds until soft.
- Taste and adjust the kosher salt if necessary (the salt depends on the salinity of the broth and tomatoes), then serve.
- Category: main course
- Method: Cook
- Kitchen: American
Keywords: Chickpea Soup, Tomato Soup, Sage, Chickpeas, Dried Porcini Mushrooms, Soup, Healthy Soup, Vegetarian, Vegan, Gluten Free
