This Roasted Tomato Chickpea Soup is the perfect soup to warm you on chilly nights! It’s filling yet healthy with the addition of the beans and coconut milk.
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. I previously shared my Vegan Corn Chowder, but today I wanted to tell you about my new soup obsession – a Roasted Tomato Chickpea Soup.
My Roasted Tomato and Chickpea Soup recipe came together our 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 with some nice toasted bread and I’m all set!
Roasted Tomato Chickpea 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 and Chickpea Soup, I’m totally full (which I can’t say I feel after having other soups).
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Roasted Tomato Chickpea Soup
This Roasted Tomato Chickpea Soup is the perfect soup to warm you on chilly nights! It's filling yet healthy with the addition of the beans and coconut milk.
Ingredients
- 2 tbsp olive or coconut 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 in a large sauce pan 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.
Recipe Notes
Nutrition info does not include toppings.
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Like my Roasted Tomato Chickpea Soup recipe? It would be so wonderful if you could give it some love by sharing it!
This looks like such a cozy bowl of goodness! It’s definitely soup weather here in Atlanta!
Thanks so much Becky! It’s even cold in Atlanta!? Wow!
Not as cold as usual, but we’re getting down into the 20s tonight.
Nothing better than a cozy bowl of soup on a chilly day. And tomato is a classic that everyone loves. I love the spices you added ( hello turmeric – I’m obsessed!). Can’t wait to give this a try!
Thanks Jenn! Yes, turmeric is totally delicious!
I love that you’ve added beans to the mixture. So genius!
Thanks so much Dianne!
As soon as I read “Roasted Chickpea”, I knew I’d end up making it. It looks amazing! Chickpea combined with turmeric is always so tasty!
Thanks Kate! Let me know what you think if you try it! 🙂
This looks awesome… I love tomato soup and I bet this is really filling with the addition of the chickpeas!
Thank you Vicki! It’s so filling, I really don’t even need the bread!
What beautiful presentation! And I bet those chickpeas give your tomato soup a lot of staying power. This looks like the perfect way to warm up on a frosty night!
Thank you Cadry! It’s so warming when it’s cold out!
Yuuuuuuuummmmy!!! I’m so glad you’re a soup fan like me- I’m always shocked when I hear people dissin’ on some soup. It’s all I want to eat during the winter!!!
What? People dissing on soup? That’ just terrible, they need to try our soups and it will change their minds!
This soup looks so delicious, Mary Ellen! The coconut milk sold me!
Thank you so much Amy!
I love that you’ve taken classic tomato soup and added protein and flavour from chickpeas. Such a great idea 🙂
Thanks Kari! The chickpeas really up the protein!
I LOVE soup! This looks amazing– so creamy and delicious!
Thank you so much Courtney! <3
I love chickpeas—I make a few soups with them too! They totally balance things out so that a bowl of soup can be the whole meal! Yum!
Great minds think alike Sarah! Chickpeas are amazing!
I really enjoy tomato soup, but find it isn’t particularly filling. I love how you bulked it up with chickpeas. It would make it nice & filling. And warm and glorious for lunch on a cold day (I realize I have no right to talk about cold…). I am definitely giving this a try soon!
Thanks Kimmy! I love bulking up with chickpeas. I’m obsessed with them lately.
It gets a little chilly in California. 🙂
Tomato soup is one of my all time favorites. Love that you added chickpeas and your spices are great.
Thank so much Ginny!
I absolutely love tomato soup and I haven’t made it this season yet. I need to get to it! I love that you used roasted tomatoes. This looks so comforting and cozy 🙂
Thanks so much Melissa! It’s my go-to cozy soup!
I make a very similar soup and I love how the chick peas give it creaminess. Thanks for linking up
This looks absolutely amazing! I bet my kids and my hubby would love it too!
This looks wonderful, perfect for chilly winter weather. Thanks!
Love this. Making it this week. Thanks!
You just can’t beat a good tomato soup. I am loving the chickpea addition to thicken it up and make it more filling. You know how much I love chickpeas!
This soup looks AMAZING! Love the extra fiber and protein added from the chickpeas!
Thank you Laurel! Chickpeas are the best!
When do you add the coconut milk and do you taste coconut?
Hi Beth, sorry about that – I updated the recipe to add in the coconut milk. I don’t know how I forgot that!
No, I don’t taste any coconut in the soup. It doesn’t make it sweet or anything like that.
This sounds so tasty and super easy to make.
Thanks so much! It really is easy (and tasty)!
Hello! When do you add the broth?
Hi Kayla! Sorry about that! You add it in with the coconut milk and chickpeas. I updated the recipe!
CAN YOU SUBSTITUTE ANY OTHER MILK
Hi Aileen, you could probably use any other type of milk – though I have only tried it with the canned coconut milk. I used coconut because it’s a little creamier so it just might make the soup a little less creamy but it should taste the same.
Thanks for stopping by!
How many would you say this recipe feeds? I want to make it for a bigger dinner sitting, and would like to know how to adapt the recipe for a larger company!
Hi Sara! I would say it makes about 8 cups of soup. So I guess at least 8 but I’m not sure you’ll need a cup each if you’re having other courses. I hope your dinner party is wonderful!
The ingredients list does not have how much tomato or chickpeas to add. Am I missing it somehow?
Yadira, I’m sorry, I switched recipe cards and it must have messed things up. I updated the recipe.
would it work if I use fresh tomatoes instead of canned?
Hi Morri, I have never tried it but I can’t see why it wouldn’t work if you roast them yourself and it comes out to about the same amount of tomatoes as is in the can. Let me know if you try it and how it turns out. 🙂
Have you tried freezing the extra soup? I was wondering how it would be defrosted. Thanks for a delicious looking dinner idea!
Hi Victoria! Thank so much!
I *think* I froze it before. I make it a lot so I can’t imagine that I haven’t, but I don’t want to tell you definitely. If I have, I’m pretty sure it was fine. It doesn’t have anything in it that might get weird when defrosted (like sometimes tofu or cashew cream can have texture changes). I hope you enjoy!