Rustic Chickpea and Tomato Soup with Rosemary and Red Wine

Why You’ll Love This Recipe

• Deep, cozy flavor from gently caramelized onions, garlic, and rosemary.
• A splash of red wine adds complexity without making the soup heavy.
• Smart thickening: mash a few chickpeas for a silky, rustic body—no cream required.
• Weeknight-easy with pantry staples; scales beautifully for meal prep.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 1 bunch fresh rosemary, flat-leaf parsley (optional)
• Dairy: Parmesan cheese for serving (optional)
• Pantry: Extra-virgin olive oil, red pepper flakes, dry red wine, 1 (28-oz) can crushed tomatoes, 2 (15-oz) cans chickpeas, low-sodium vegetable broth, red wine vinegar, kosher salt, black pepper, crusty bread (optional)

Full Ingredients

For the Soup

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion (about 10 oz), finely chopped
• 4 garlic cloves, thinly sliced
• 2 tsp minced fresh rosemary leaves (or 1 tsp dried rosemary)
• 1/4 tsp red pepper flakes (optional)
• 1/3 cup dry red wine
• 1 (28-oz) can crushed tomatoes
• 4 cups low-sodium vegetable broth
• 1 cup water
• 2 (15-oz) cans chickpeas, drained and rinsed (about 3 cups)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

To Finish & Serve

• 1 tbsp red wine vinegar
• 1–2 tsp extra-virgin olive oil, for drizzling
• 2 tbsp chopped flat-leaf parsley (optional)
• 1/4 cup finely grated Parmesan cheese (optional)
• Crusty bread, warmed or toasted (optional)

Step-by-Step Instructions

Step 1: Sweat the aromatics

Heat 2 tbsp olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and just beginning to turn golden at the edges, 6–8 minutes. Adjust heat if needed to prevent browning.

Step 2: Bloom garlic and rosemary

Add the sliced garlic, minced rosemary, and the red pepper flakes (if using). Cook until fragrant, about 60 seconds. Keep the heat moderate so the garlic softens without burning.

Step 3: Deglaze with red wine

Pour in the red wine and bring it to a lively simmer. Scrape up any browned bits from the bottom of the pot. Let the wine reduce by about half, 2–3 minutes, to cook off the sharpness while leaving behind a lovely depth of flavor.

Step 4: Build the soup base

Add the crushed tomatoes, vegetable broth, water, and chickpeas. Stir in 1 1/4 tsp kosher salt and 1/2 tsp black pepper. Increase heat to bring the soup to a gentle simmer, then lower the heat to maintain a steady simmer at 185–195°F (85–90°C).

Step 5: Mash some chickpeas to thicken

With a ladle or the back of a wooden spoon, mash roughly 1 cup of the chickpeas against the side of the pot. This releases starches that naturally thicken the soup while keeping a rustic, chunky texture.

Step 6: Simmer, finish, and rest

Simmer uncovered for 20–25 minutes, stirring occasionally, until the flavors meld and the broth tastes rounded. Remove from heat. Stir in 1 tbsp red wine vinegar and a small drizzle of olive oil. Taste and adjust seasoning with additional salt and pepper as needed. Let the soup rest 5 minutes before serving. Ladle into warm bowls and garnish with parsley and a little Parmesan, if desired. Serve with crusty bread.

Pro Tips

• Gentle simmer is key: 185–195°F (85–90°C) keeps chickpeas intact and the broth clear.
• Reduce the wine properly so the soup tastes complex, not boozy.
• For extra body, mash more chickpeas; for a smoother finish, pulse an immersion blender 2–3 times.
• Salt in layers—onions early, then adjust at the end after reduction and vinegar.
• High-quality tomatoes make a noticeable difference in sweetness and acidity.

Variations

• Lemony Greens: Stir in 2 cups chopped kale or spinach in the final 5 minutes and finish with 1 tsp lemon zest.
• Smoky Paprika: Add 1 tsp smoked paprika with the rosemary; top with a dollop of yogurt instead of Parmesan.
• Herby Twist: Swap rosemary for 1 tsp dried oregano and finish with fresh basil for a sunnier profile.

Storage & Make-Ahead

Refrigerate cooled soup in an airtight container for up to 4 days. The flavors deepen by day 2. Freeze up to 3 months; thaw overnight in the fridge. Reheat gently over medium-low heat until steaming, adding a splash of water or broth if thickened. Wait to add parsley and Parmesan until serving.

Nutrition (per serving)

Approximate values (without optional Parmesan or bread): 310 calories; 9 g fat; 45 g carbohydrates; 10 g fiber; 11 g protein; 780 mg sodium (varies with broth and added salt).