Slow-Simmered Chickpea and Tomato Soup with Smoked Paprika

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty, warming soup featuring tender chickpeas and rich tomatoes enhanced by smoky paprika and fresh herbs. This mediterranean-inspired soups (vegetarian, gluten free) ready in about 55 minutes pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 2 medium, diced carrots
• 2, diced celery stalks
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 28 oz can canned diced tomatoes
• 3 cups cooked chickpeas
• 5 cups vegetable broth
• 3 fresh thyme sprigs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp lemon juice
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 4 minced garlic cloves, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until the vegetables are softened and the onions are translucent.
2. Step 2: Stir in 2 tsp smoked paprika and 1 tsp ground cumin, cooking for 1 minute until fragrant.
3. Step 3: Add 28 oz canned diced tomatoes with their juices, 3 cups cooked chickpeas, and 5 cups vegetable broth. Toss in 3 fresh thyme sprigs, then season with 1 1/2 tsp salt and 1 tsp black pepper. Bring to a boil.
4. Step 4: Reduce heat to low and let the soup simmer uncovered for 30 minutes, stirring occasionally, until flavors meld and vegetables are tender.
5. Step 5: Remove thyme sprigs, stir in 2 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley. Adjust seasoning with more salt or pepper as needed before serving warm.