Cream of Tomato Soup with Crunchy Lemon Chickpeas


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As a mother of an 8-week old baby and a 2 year old toddler, there is very little time for cooking at the moment. Actually, between the feeding, back-to-back nappy changes and pukey laundry, there is very little time to do anything else. To date, we’ve been unapologetically living off take-away most evenings, interspersed with some simple home-cooked pasta dishes here and there to break the monotony.  Online shopping has been a godsend, especially for pantry items (and lots of nappies), and much has to be said for store-cupboard cooking.

This recipe for Cream of Tomato Soup with Crunchy Lemon Chickpeas is comprised of ingredients you are likely to already have in your fridge and pantry, and it has been a hit in our home, especially with our carnivorous son who happily makes an exception for vegetables if they have been puréed. Moreover, the soup takes no more than 10 minutes to make and the chickpeas need only be mixed with a few ingredients before it is popped into the oven to roast to provide a nutty alternative to croutons. But if you don’t have time to roast the chickpeas, some alphabet pasta shapes would be surely and heartily welcomed by any little dining companions.

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I know making soup from tins of tomatoes sounds a bit redundant – why not open a tin of tomato soup instead? But when tomatoes are not in season and you don’t have the time to roast out-of-season tomatoes to draw out extra flavour, I think using tinned tomatoes is more than fine. For extra reassurance, this recipe calls for tinned cherry tomatoes, which are a bit more posh and a bit more flavoursome.

This quick and simple recipe comes from Rachel Khoo‘s latest cookbook, Rachel Khoo’s Kitchen Notebook. Most of you would be familiar with Rachel Khoo from her TV show and cookbook of the same name, The Little Paris Kitchen. But being a Brit with a Malaysian and Austrian heritage, Rachel Khoo knows more than just French cooking and her latest cookbook is a collection of recipes inspired by her travels and food experiences. There is a lovely selection of simple and uncomplicated recipes for busy people, like her Speedy One-Pot Noodle (takes 3 minutes to make) or Sticky Chicken with Malaysian Salad. And there is a long list of more complex and interesting recipes which I can’t wait to try, such as the Duck Ragu with Crisp Porridge Wedges or the Slow Roasted Pork Belly with Sloe Gin.

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I received a copy of this book from Rachel Khoo herself a few days before I gave birth recently, and I was so delighted that the book made its way into my hospital bag. Even if I might not be cooking much at the moment, the book is a lovely read and the food photography from David Loftus is equally inspiring. I hope to share more recipes from this book soon.


Prep time
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Serves: 3-4

Cook’s Notes

You could make this dish vegetarian by substituting the chicken stock for good-quality vegetable stock.

Share your photos!

If you have made this dish, I would love to hear how it turned out! Please leave a comment below and share your photos on Instagram, Facebook or Twitter using #eatlittlebird


  1. This sounds so yummy. I love those chickpeas!

    • Eat, Little Bird 27 April 2015

      Thanks, Katrina! The chickpeas make for a delicious and substantial addition to the soup. Loved them 🙂

  2. Paula 22 April 2015

    Thanh!!! The photos are soooo beautiful!!! Your casserole is really ¿charming? I don’t know the word, but I love it!!

    I love tomato cream, sometimes I buy a can, but homemade is sooo good. Have you tried with a little of Worcestershire or Tabasco?? It wins some points (specially the shop-bought).

    I like so much crispy chickpeas, that I can’t find a better way to use instead of croutons in my soup! When I tell my boyf, he will love you as much as I do 😛 Just kidding!! Call it admiration! 😛

    And I love the appearance 😀 How much time did the chickpeas last on the lemons slice without sinking?? In my case, they don’t reach the photo!!! 😛

    Glad to see you so soon since last time, Thanh!! 😀

    PD: You have influence with Rachel, love it! 😛

    • Eat, Little Bird 27 April 2015

      Hi Paula,
      Lovely to hear from you! Ooh I think some Tabasco would be lovely in this soup! I will add some next time just before eating.

      Actually, the chickpeas started to sink the moment I added them to the soup. But I think that’s where the roasted lemon slices work so well 😉 They were perfect in holding up the chickpeas for presentation purposes. I didn’t eat the lemon, of course, but I liked the tang that it gave to the sweet soup.

      This soup does taste like tinned tomato soup, but in a good way 🙂

  3. This soup looks divine. I just love Rachel Khoo’s Kitchen Notebook but have yet to make this recipe – I definitely need to try it!

    • Eat, Little Bird 27 April 2015

      Thanks, Thalia! I hope you are enjoying cooking from Rachel Khoo’s latest cookbook. I’ve been busy cooking from it lately and just loving the recipes so far.

  4. mimi 24 April 2015

    Two children is hard! I never understood people who wanted 4 kids or more! But you sound like a natural, and if you can manage this beautiful soup in all the lovely craziness, you’re doing great!

    • Eat, Little Bird 27 April 2015

      Thanks, mimi! Yeah, one child is a walk in the park compared to two or more! I wouldn’t call myself a natural but I hope the craziness and chaos will settle down soon.

  5. The Food Sage 26 April 2015

    Mmm … a proper winter warmer and just what we need in Sydney at the moment. I love the chick pea addition. Can’t wait to give this little number a whirl. Thanks for sharing.

    • Eat, Little Bird 27 April 2015

      Thanks, Rachel! Lovely to see you here again 🙂 Hope all is going well at your end. We’re moving into summer over here but I think this soup would suit any weather, and with or without kids 😉


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