30 Minute Roasted Tomato Chickpea Soup Recipe (Vegan, Gluten Free)

A light and satisfying meal, this roasted tomato chickpea soup is loaded with fresh vegetables and ready in 30 minutes. Vegan, gluten free, no dairy! Serve with a side of your favorite bread, top with croutons, or serve over rice. This pantry staple soup is flavorful, healthy, and cost-effective to make.

Fall is here, so let’s bring on the soup recipes! I love a quick, easy, and satisfying soup… and even better if I can make it in a half hour. This roasted tomato chickpea soup is bursting with bright herby flavors, tender veggies, and hearty chickpeas in a creamy tomato based broth. This simple and delicious soup comes together easily for a quick lunch or dinner.

This Roasted Tomato Chickpea Soup Is:

  • Hearty
  • Earthy
  • Satisfying
  • Loaded with vegetables
  • Bright
  • Vegan, dairy free, and vegetarian
  • Gluten free

This recipe is great to serve for a light lunch or dinner. You can eat it as-is, or serve over rice or pasta of choice. This would be a cozy fall soup recipe to serve with a side of homemade sourdough bread, or crumbly vegan biscuits!

What’s In This Roasted Tomato Chickpea Soup?

  • Chickpeas: canned or cooked from scratch. I like to cook dried chickpeas in the instant pot for a healthy cost-effective way to enjoy dried beans.
  • Roasted Tomatoes: I used a canned variety of roasted tomatoes (they have so much flavor!) or you can certainly roast 2 cups of your own.
  • Carrots: for sweetness and flavor
  • Onion: for a little kick
  • Celery: for an earthy crunch
  • Spices: a little salt and Herbes de Provance are all ya need to make this soup taste delish!
  • Vegetable stock or water: if using stock, make sure its low sodium or no salt added.

How Do I Make This Roasted Tomato Chickpea Soup?

  1. In a large soup pot,heat the sunflower oil over low heat. Add the onion, celery, and carrots and saute on low for 5 minutes until veggies begin to soften.
  2. Add the garlic salt, vegetable stock, Herbes de Provance, chickpeas, and diced tomatoes and bring to a boil. Reduce to a simmer, and simmer on low heat for 25 minutes until carrots are tender.
  3. Dish up, and add fresh basil for garnish. Enjoy!

This recipe is super pantry-staple friendly too… and can be made easily with ingredients that you probably already have in your cupboard. It’s also very soft-effective to make… especially if you cook your own chickpeas from scratch.

Other Healthy Soups We Love!

Creamy Vegan Summer Vegetable Stew Recipe (GF)

French Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)

Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)

Mango Black Bean Chili (Vegan, Gluten Free, Dairy Free)

Instant Pot Split Pea Soup with Sweet Potato (Vegan, GF, Whole30)

As always, if you make this roasted tomato chickpea soup recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

30 Minute Roasted Tomato & Chickpea Soup Recipe (Vegan, Gluten Free)

A light and satisfying meal, this roasted tomato chickpea soup is loaded with fresh vegetables and ready in 30 minutes. Vegan, gluten free, no dairy!
5 from 4 votes
Prep Time 5 mins
Cook Time 30 mins
Course Lunch, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon sunflower oil
  • 1 small onion sliced
  • 2 stalks celery chopped
  • 3 carrots sliced
  • 1/2 teaspoon garlic salt
  • 2 cups vegetable stock or water
  • 1 teaspoon Herbes de Provance
  • 2 13.5 ounce can chickpeas, drained and rinsed
  • 1 14 ounce can diced tomatoes fire roasted if you can find them!
  • Fresh basil for garnish

Instructions
 

  • In a large soup pot,heat the sunflower oil over low heat.  Add the onion, celery, and carrots and saute on low for 5 minutes until veggies begin to soften.
  • Add the garlic salt, vegetable stock, Herbes de Provance, chickpeas, and diced tomatoes and bring to a boil. Reduce to a simmer, and simmer on low heat for 25 minutes until carrots are tender.
  • Dish up, and add fresh basil for garnish.  Enjoy!
Keyword 30 minute tomato soup from scratch, healthy vegan 30 minute meals, roasted tomato chickpea soup, roasted tomato soup recipe vegan, roasted tomato soup with chickpeas
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

2 Comments

  1. Hi Kelly, It was fun making this soup (with a couple changes): I used all the soft-ish tomatoes I had grown that were in my fridge, chopped them up, roasted them & put them lightly in the blender (love the roasted part). Also, I used my garden garlic instead of garlic salt. And the pièce de résistance: my own blend of Herbes de Provence (great on turkey, I might add).

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