Description
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.
Ingredients
Scale
- 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
Instructions
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Preheat the oven to 400ºF.
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On a sheet pan, combine the tomatoes, onions, and garlic. Drizzle with olive oil and season with salt and pepper. Toss to combine.
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Roast for 40 minutes, or until golden. Remove the garlic halfway through so it doesn’t burn.
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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.
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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.
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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