This 9-Ingredient Roasted Tomato Chickpea Soup is ready to eat in less than an hour. It’s plant-based, vegan, and deliciously creamy and rich. It’s also filling, thanks to the protein-packed chickpeas.
- 2 tablespoons olive oil
- 1 medium yellow onion, quartered
- 4 cloves garlic
- 2 pounds fresh tomatoes
- 2 cups low-sodium vegetable broth
- ½ cup raw cashews, optional, for creaminess
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt & pepper, to taste
- 1½ cups chickpeas, drained and rinsed
Preheat the oven to 400ºF.
On a sheet pan, combine the tomatoes, onions, and garlic. Drizzle with olive oil and season with salt and pepper. Toss to combine.
Roast for 40 minutes, or until golden. Remove the garlic halfway through so it doesn’t burn.
Add all of the ingredients, except the chickpeas, into a soup pot. Bring to a simmer and let simmer for 5 minutes to soften the cashews.
Transfer to a blender and blend until smooth and creamy, about 1 to 2 minutes. You can also use an immersion blender. Return to the pot and add the chickpeas. Simmer for a few minutes to warm the chickpeas.
Ladle into bowls, add a drizzle of pesto oil if desired, and serve with bread or grilled cheese.
Keywords: plant based, chickpeas, roasted tomato soup, vegan tomato soup