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  • PREP TIME: 15 minutes
  • TOTAL TIME: 15 minutes
  • SERVES: 2 people
  • PHOTOGRAPHY: JOHNNY FOGG
  • PROP STYLIST: SOPHIE STRANGIO
  • FOOD STYLIST: JUDY HAUBERT

Chickpea Tikka Masala Tomato Soup

This is a quick and easy way to transform Campbell’s® Tomato Soup into a delicious Southeast Asian-inspired vegetarian meal-in-a-bowl in just 15 minutes. Garam masala is a spice blend found in the spice aisle of most supermarkets; the name means “warm spice mix” not because it’s spicy-hot, but because it features warm spices like cinnamon and cardamom. The creamy, spiced soup studded with chickpeas is simple and delicious—for a heartier dish, add one cup of frozen spinach or kale.

Ingredients

  • 2 tablespoons vegetable oil
  • 2 teaspoons minced ginger (from about ½ inch of peeled ginger root)
  • 2 garlic cloves, minced
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne, plus more for serving, to taste
  • 1 (15.5-ounce) can chickpeas, drained
  • 1 (10.75-ounce) can Campbell’s®  Tomato Soup
  • 1 cup whole milk
  • ¼ cup half-and-half or cream
  • ¼ cup cilantro leaves, for serving
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Directions

  • 1. Warm the oil in a small or medium saucepan over medium-high heat. Add the ginger and garlic and cook, stirring, until fragrant and starting to soften, 2 minutes. Stir in the garam masala, turmeric, cumin, and cayenne. Add the chickpeas, tomato soup, milk, and half-and-half, and bring the soup to a simmer, stirring occasionally. Lower the heat to medium-low and cook for another 2 to 3 minutes to let the flavors blend and the chickpeas heat through. Serve in bowls topped with a dusting of cayenne, if desired, and cilantro.

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