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    You are in: Home / Southern / Easy Cheesy Tomato Potato Chickpea Soup! Recipe
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    Easy Cheesy Tomato Potato Chickpea Soup!

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on February 14, 2010

      This was very very good. I used a 19 oz can of tomatoes because that is what I had on hand and I did not add the fennel. My family really enjoyed this and it was quite easy to make too. Thanks for the recipe.

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    • on February 12, 2010

      Nice, hearty soup! I omitted the salt (personal preference). It is a nice change from regular potato soup. Thanks for sharing!

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    • on February 10, 2010

      A good, thick "stoup":) Wonderful on a cold, snowy night. I didn't use the fennel option, as I am out right now. Will try this again when I restock. And I did something that you warned about, and let the soup boil after adding the milk. So it isn't the cheese that curdles, but the evap milk! HOWEVER, it did not affect the taste of the soup! I ladled some out and added some cheese until melted, and it was fine. It just wasn't "photo worthy"! And I'm so glad, because this was a LOT of soup! Thnx for sharing your recipe, Kerfuffle. Made for Feb Herb of the Month tag game.

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    • on October 20, 2009

      Made for a great lunch! Soup lovers need variety in both taste and color - this has both! Being a weekday soup, made using milk and just a bit of shredded cheese on top. Come a weekend supper soup will use cream milk or the evaporated and a touch more cheese. Have to admit I hesitated adding tomatoes to a potato soup but so happy I did, it made for a lovely rich color and added flavor. We really like fennel seed - with so few recipes seeming to call for it - fennel was the one of the reasons I choose to make this unusual combination. Thank you really enjoyed - this goes into my soup cookbook.

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    • on June 25, 2009

      Very nice, Kerfuffle! Quick and easy when you come home and really don't feel like spending hours in the kitchen. Its a nice thick chowdery soup, I did add a bit of extra water (my potatoes may have been slightly larger than required) but otherwise as directed. The children would not have liked the idea of chickpeas, but since I slightly mashed this with a handheld blender, what they didnt know obviously didn't hurt them! We had this with homemade wholemeal bread, and it was a lovely supper, thank you!

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    • on May 01, 2010

      I am not just yet giving this a rating. I purchased chick-peas but ended up using for 4 bean salad - yummy This is a good soup but I want to try with the chick-peas I had to use great northern beans. as I used up the can I had purchased for this soup. I did not have fennel so left out I as usually I half cheese as otherwise almost all recipes will be to rich for me.

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    Nutritional Facts for Easy Cheesy Tomato Potato Chickpea Soup!

    Serving Size: 1 (331 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 325.6
     
    Calories from Fat 111
    34%
    Total Fat 12.3 g
    19%
    Saturated Fat 6.6 g
    33%
    Cholesterol 33.6 mg
    11%
    Sodium 672.2 mg
    28%
    Total Carbohydrate 40.6 g
    13%
    Dietary Fiber 5.4 g
    21%
    Sugars 3.6 g
    14%
    Protein 14.2 g
    28%
    Detailed Nutrition Values About Nutrition Info

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