5 from 4 votes

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
Cuisine American
Keyword roasted tomato chickpea soup, roasted tomato soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 8 (1 cup servings)
Calories 237.2 kcal
Author Mary Ellen


  • 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)


  1. Heat oil (or veggie broth) in a large saucepan and add onion and cook for a few minutes until browned.

  2. Add all the spices and lemon juice and cook for a few more minutes.
  3. Add roasted tomatoes and cook for 10 minutes.
  4. Add chickpeas, coconut milk, and broth and cook for another 5 minutes.
  5. 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.
  6. 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*
Fat 15.4g24%
Carbohydrates 22.3g7%
Fiber 5.5g23%
Protein 3.2g6%
Vitamin A 1805IU36%
Vitamin C 18.1mg22%
Calcium 53mg5%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.