Roasted Tomato Chickpea Soup

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.

Course Soup

Cuisine Italian, Vegan

Keyword chickpeas, plant based, roasted tomato soup, vegan tomato soup

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 316kcal

Author Rachel Conners

Ingredients

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

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.
2 tablespoons olive oil, 1 medium yellow onion, 4 cloves garlic, 2 pounds fresh tomatoes
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.
2 cups low-sodium vegetable broth, ½ cup raw cashews, 1 teaspoon dried thyme, 1 teaspoon dried oregano, Salt & pepper
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.
1½ cups chickpeas
Ladle into bowls, add a drizzle of pesto oil if desired, and serve with bread or grilled cheese.

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