How to Make Lebanese Tomato Soup That is Highly Nutritious

  • on August 19, 2018

Lebanese Tomato Soup

A Blend of Highly Nutritious Ingredients
The Aroma of Cumin, Basil and Fried Onions
The Deliciousness of a Warm and Light Veloute Soup


This is not your usually Tomato Soup. The blending of powerful nutrients and flavors of this recipe takes the Tomato Soup to a higher level. And when you have kids and teens at home, you will be pleased with this health power-packed soup that they will certainly love. So will the adults!

The recipe brings together tomatoes, chickpeas, fine Burghul, Tahini paste, fried onions, tomato paste, vegetable broth, and fresh basil. We add a spark of acidity with little brown sugar, balance the flavors and texture with butter, and season with Cumin, Salt, and Black Pepper.

All is blended into a light veloute that we consume hot with croutons, or toasts on the side.


Let’s take a look at some of the amazing health values of this Lebanese Tomato Soup:

Chickpeas Health Benefits EasyLebaneseRecipes

Tomato health benefits

Tahini Benefits

Wishing you a very enjoyable meal!

Lebanese Nutritious Tomato Soup

Course Soup
Cuisine Claudys' Cuisine, Lebanese
Keyword Black Pepper, Brown Sugar, Butter, Chickpeas, Cumin, Fine Burghul, Fresh Basil, Healthy Vegetarian Recipes, Nutrious, Onion, Power-Health Soup, Tahini Paste, Tomato can, Tomato paste
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 portions


  • 4 tbsps Olive Oil to cook
  • 2 Onions (medium) chopped thinly
  • 1 tsp Salt or as desired
  • 4 tbsps Tomato Paste
  • 2 28-oz cans Whole Tomatoes
  • 4 cups Vegetable Broth
  • 1/2 cup Chickpeas in can; washed well under running water
  • 1/2 cup Fine Burghul washed, soaked in water for 10-15 minutes, and drained.
  • 2 tbsps unsalted Butter
  • 2 tsps Brown Sugar for a spark of acidity.
  • 1 tsp Tahini Paste
  • 10 leaves Basil chopped; set aside 1 tsp to garnish with
  • 1-2 dashes Black Pepper or as desired
  • 1-2 dashes Ground Cumin

Tool Needed

  • A Mixer


  1. Over medium heat, preheat the 4 tablespoons of oil in a large saucepan. Cook in the onions, stirring, until translucence. 

    Add the tomato paste, season with salt and Cumin, and stir for a minute or until fragrant.

  2. Pour in the vegetable broth and the tomatoes (in can) with their liquids, and mix well. Add the Tahini Paste, the Fine Burghul and the Chickpeas, and stir well. 

    Increase the heat to Medium-High, then lower it when the soup starts boiling. Allow it to simmer gently for 30 minutes at Medium-Low Heat, stirring from time to time. P.S. If your stove heats higher than usual, make sure to lower the heat further.

    Turn off the heat. Stir in the butter, and the sugar, and season with black pepper. Remove the saucepan from the stove to allow the soup to cool for few minutes.

  3. Transfer the culinary preparation into a mixer, without filling it to avoid spilling. You might need to do this in two parts if your mixer is not large enough. Run the mixer to a nice smooth blend. 

    Transfer this first part of the soup into your serving soup plate. Blend the remaining and then add them to the first part. 

  4. Add the chopped Basil into the soup, and combine well. Taste to see if you desire more black pepper and/or salt. I like it a little saltier but go ahead and choose your level of saltiness.

    Garnish with little chopped Basil at the center of the surface, and serve at once.

  5. We serve at once to enjoy it hot. You may store it in the fridge and warm it at serving time. Leave then the garnishing on the side for later. Enjoy!


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