Roasted Tomato Chickpea Soup {GF}

Name: Roasted Tomato Chickpea Soup
Cook time: 20 min
Total time: 20 min
Yield: 8 (1 cup servings)
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))

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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.

Course Soup

Cook Time 20 minutes

Total Time 20 minutes

Servings 8 (1 cup servings)

Calories 237.2 kcal

Author Mary Ellen

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.

Nutrition Facts

Roasted Tomato Chickpea Soup

Amount Per Serving

Calories 237.2 Calories from Fat 139

% Daily Value*

Total Fat 15.4g 24%

Total Carbohydrates 22.3g 7%

Dietary Fiber 5.5g 22%

Protein 3.2g 6%

Vitamin A 36.1%

Vitamin C 21.9%

Calcium 5.3%

Iron 15.9%

* Percent Daily Values are based on a 2000 calorie diet.

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Roasted Tomato and Chickpea Soup | This vegan Roasted Tomato Chickpea Soup is the perfect creamy soup to warm you on those chilly nights!