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# Healthy recipes: Tomato Soup with Chickpeas and Lemon
- URL: https://www.foodconsumer.org/healthy_recipes_0709130656/
- Published: 2013-07-09T19:56:00.000Z
- Updated: 2026-09-15T10:33:15.000Z
- Description: A four-serving summer soup simmers canned tomatoes, chickpeas, leek, carrot, celery and smoked paprika in vegetable broth, finished with juice squeezed from grilled lemons. Each 1.5-cup serving has 200 calories, 10 g protein and 9 g fiber.
- Author: Food Consumer
- Tags: Healthy Recipes from AICR, Recipes & Dining, #vivvo-import

| Summer Soup Tomato Soup with Chickpeas and Lemon It’s time to ditch the notion that soup is just for colder months. A refreshing bowl can make a great starter in any weather, especially with fresh summer produce and a light kick of citrus. This tomato soup packs vitamin C, iron, potassium and lycopene, a potent antioxidant linked with lower prostate cancer risk. Chickpeas add a boost of fiber and protein while grilled lemons lend a sweet, tangy finish. Make room at the table because hot soup is making a cool comeback.                                                                                                                                                                                                                                                                                                                                                                                                                                                               |
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| **Makes 4 servings.** **Per 1½ cup serving:** 200 calories, 5 g fat (< 1 g sat fat), 34 g carbohydrates, 10 g protein, 9 g fiber 461 mg sodium.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           |
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| 1 Tbsp. extra virgin olive oil 1/2 small onion, chopped 1 large carrot, sliced 1 large rib celery, chopped 3/4 cup sliced leek, white and 1-inch green parts 2 garlic cloves, finely chopped 1 (14-oz.) can no salt added whole peeled tomatoes 1 (15-oz.) can chickpeas, rinsed and drained 1/4 tsp. smoked Spanish paprika 3 cups reduced-sodium vegetable broth Salt and freshly ground pepper, to taste 2 lemons                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      |
| Directions In large heavy saucepan, heat oil over medium-high heat. Add onion and cook until golden, 4 minutes, stirring often. Add carrot, celery, leek, and garlic, stirring to coat them with oil. Cook until leek slices are translucent and soft, about 4 minutes. Add tomatoes one at a time, holding them over pot and crushing them in your fist. Add liquid from can. Add chickpeas, paprika and broth. Bring liquid to a boil, reduce heat and simmer, covered, until vegetables are almost tender, 20 minutes. Season to taste with salt and pepper. To serve, divide hot soup among four bowls. Cut 1 lemon into quarters. Squeeze juice from a quarter into each bowl, straining out seeds. From center of second lemon, cut four 1/4-inch slices. Heat a dry cast-iron skillet or grillpan over high heat. Add lemon slices and cook until caramelized to brown and lightly charred in places, 1-2 minutes. Turn and cook for 1 minute. Set 1 lemon slice in center of each bowl and serve. |