Roasted Tomato Chickpea Soup
A rich and creamy roasted tomato chickpea soup made with only 9 ingredients. This vegan-friendly dish is full of plant-based protein, fiber, and heart-healthy fats. Roasted tomatoes and garlic bring depth of flavor, while chickpeas make it hearty enough for a satisfying meal. Perfect for quick weeknight dinners, cozy lunches, or meal prep.
Equipment
- 1 large baking sheet
- 1 soup pot (medium or large)
- 1 blender or immersion blender
- 1 chef’s knife
- 1 cutting board
- Measuring Cups and Spoons
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 and black pepper to taste
- 1½ cups chickpeas drained and rinsed
Instructions
- Preheat the Oven for Roasting: Begin by setting your oven to 400°F (200°C). This high heat is key to caramelizing the natural sugars in the tomatoes and onions, which brings out a deep, rich flavor in the soup. While the oven is heating, prepare your vegetables so they’re ready to roast as soon as the oven reaches temperature.
- Prepare Vegetables for Roasting: On a large baking sheet, spread out the fresh tomatoes (halved or quartered if large), the quartered onion, and whole garlic cloves. Drizzle everything generously with olive oil, then sprinkle with salt and freshly ground black pepper. Using clean hands or a spatula, toss the vegetables until each piece is evenly coated with oil and seasoning. This coating helps them roast evenly and develop a golden, slightly caramelized exterior.
- Roast Until Deeply Golden: Place the tray of vegetables in the preheated oven. Roast for about 40 minutes, stirring or flipping the vegetables halfway through for even cooking. Keep an eye on the garlic it will roast faster than the tomatoes and onions. To prevent burning, remove the garlic after about 20 minutes and set it aside. Continue roasting the tomatoes and onions until their edges are lightly charred, their skins are wrinkled, and they release a sweet, smoky aroma.
- Transfer Vegetables to Soup Pot: Once the vegetables are roasted, carefully transfer them to a large soup pot. Add the roasted garlic back in along with the vegetable broth, dried thyme, dried oregano, and cashews (if using). The cashews will soften as the soup simmers, making blending easier and giving the finished soup a silky, creamy texture without dairy.
- Simmer to Infuse Flavors: Bring the mixture to a gentle simmer over medium heat. Allow it to bubble softly for about 5 minutes. This step helps the herbs release their aroma and gives the cashews time to soften fully. You don’t need a long simmer here—just enough to meld the flavors together before blending.
- Blend Until Perfectly Smooth: Carefully transfer the hot mixture to a high-speed blender. Blend on high for 1–2 minutes, until the soup turns into a completely smooth and velvety consistency. Alternatively, you can use an immersion blender directly in the pot for convenience, though a countertop blender usually gives a creamier result. Always use caution when blending hot liquids work in batches if needed, and keep a kitchen towel over the blender lid to prevent splatters.
- Add Chickpeas and Warm Through: Return the blended soup back to the pot. Stir in the rinsed and drained chickpeas. Let the soup simmer gently for another 3–5 minutes, just long enough to heat the chickpeas and allow them to soak up some of the tomato-rich flavor. At this point, taste the soup and adjust the seasoning with extra salt and pepper if needed.
- Serve and Garnish Generously: Ladle the hot soup into bowls. For an extra burst of flavor, drizzle with a little pesto oil or a swirl of olive oil. Pair the soup with warm crusty bread, sourdough slices, or a gooey vegan grilled cheese for the ultimate comfort meal. Serve immediately while hot, and enjoy the rich, creamy, and hearty flavors of this nourishing roasted tomato chickpea soup.
Notes
- Roasting the vegetables deepens the flavor, creating a naturally sweet and smoky base.
- Cashews are optional but add a silky, dairy-free creaminess.
- Use ripe, juicy tomatoes for the best flavor—Roma or cherry tomatoes work especially well.
- Chickpeas provide hearty texture and plant-based protein, making the soup filling enough for a full meal.
- This soup is naturally vegan, high in fiber, and low in saturated fat.
- Make it ahead of time—flavors intensify as it sits overnight.
