This delicious Vegan Roasted Tomato Soup is made creamy with chickpeas and coconut milk. A filling yet healthy meal, this soup is ready in less than 30 minutes.
When the weather gets chilly, nothing warms me like a big bowl of soup. I dream of soup when I’m out in the cold.
I can picture myself on my couch all wrapped up in blankets sipping on some hot soup with my pups at my side. Nothing beats that kind of day.
I previously shared some soup recipes like my Colcannon Soup and Vegan Corn Chowder, but today I wanted to tell you about my new soup obsession – my Vegan Roasted Tomato Soup.
An Easy and Quick Cozy Meal
My Vegan Roasted Tomato Soup recipe came together out of necessity. It was cold and I needed some soup to warm me ASAP. Looking around, I found I had a can of chickpeas, roasted tomatoes, and coconut milk on hand…but that was about it.
I figured the chickpeas would make the soup nice and thick. I’m so glad for my bare pantry that day because this has become one of my favorite soups!
I usually make a pot of this soup at least 1-2 times a month because it’s so easy and tasty. I can make it on a Sunday for dinner and then have leftovers to take to work for a few days. I serve it with some nice toasted bread and I’m all set!
Reasons why my this is one of my favorite recipes:
- ready in about 20 minutes
- healthy (good carbs, protein, fat)
- great to take leftovers to work (like I share in my Vegan Meal Planning)
- creamy without the cream
- totally delicious!
Roasted Tomato Soup Nutrition
Nutritionally this meal provides a nice serving of protein and carbs from the chickpeas and healthy fat from the coconut milk. After having a bowl of my Roasted Tomato Soup, I’m totally full (which I can’t say I feel after having other soups).
If you make this soup recipe, let me know what you think by ★ star rating it and leaving a comment below.
Roasted Tomato Chickpea Soup
Ingredients
- 2 tbsp olive or coconut oil (or a few TB of veggie broth if you don’t use oil)
- 1/2 cup onion chopped
- dash of salt and pepper
- dash of chili pepper flakes (or more if you like things spicy)
- 1/2 tsp garlic powder
- 1/2 tsp turmeric
- 1/2 tsp paprika
- juice of 1/2 a lemon
- 28 oz can of fire roasted tomatoes
- 1 can of chickpeas drained and rinsed
- 1 can coconut milk
- 1 cup vegetable broth
- fresh parsley for garnish (optional)
- dollop of vegan sour cream (optional)
Instructions
- Heat oil (or veggie broth) in a large saucepan and add onion and cook for a few minutes until browned.
- Add all the spices and lemon juice and cook for a few more minutes.
- Add roasted tomatoes and cook for 10 minutes.
- Add chickpeas, coconut milk, and broth and cook for another 5 minutes.
- Transfer soup to a blender and blend till smooth (you may have to do this in two batches). If the soup too thick for your liking add a bit more veggie broth until you get the consistency you enjoy.
- Top with a dollop of sour cream and some parsley.
Notes
Nutrition
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident creating sustainable habits that align with their values and health goals. She shares easy plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen’s recipes and nutrition info have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more. She lives in NJ with her husband & two sweet shih tzus, Firenze & Sophie.
Caitlin says
Thank you for sharing this recipe. I have always been neutral to tomato soup, but this was the BEST tomato soup I’ve ever tasted and I will definitely be making it again
Mary Ellen says
Caitlin, I’m so happy you enjoyed it! That made my day! It’s one of my favorites too. 🙂
Bee - Bites 'N Pieces says
Great recipe! I featured it in a recipe roundup here: https://bitesnpieces.co/best-winter-soup-recipes/
Mary Ellen says
Thanks so much!
Dawn says
This was so good I will definitely be making it again. I added a little liquid smoke since I didn’t have roasted tomatoes and substituted smoked paprika and used chickpeas made fresh.
Mary Ellen says
I’m so happy you enjoyed it, Dawn! Adding liquid smoke is such a great idea! I bet it added a nice depth of flavor. 🙂
Thanks for the review!