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Roasted Tomato Chickpea Soup Recipe (Vegan, High Protein)

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.

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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
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

Make Chickpea Tomato Soup Vegan for a Healthy Version

This vegan chickpea tomato soup is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.

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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?

 

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 sauté on low for 5 minutes until veggies begin to soften.
  2. Add the garlic salt, vegetable stock, Herbes de Provence, 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.

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More Vegan High Protein Soups You’ll 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)

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Get the Same Ingredients I Use In My Chickpea Tomato Soup Recipe:

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

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

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

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Roasted Tomato Chickpea Soup

The Herbeevore
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 3 votes
Prep Time 5 mins
Cook Time 30 mins
Course Lunch, Soup
Cuisine American
Servings 4 servings
Calories 168 kcal

Ingredients
  

Instructions
 

  • In a large soup pot,heat the olive 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!

Notes

Save Money on Fresh Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 168kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 797mgPotassium: 195mgFiber: 2gSugar: 4gVitamin A: 7913IUVitamin C: 5mgCalcium: 27mgIron: 1mg
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 and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Dairy Free, Easy Weeknight Meals, Fall Recipes, Gluten Free, Lunches, Meal Prep, One Pot Recipes, Pantry Recipes, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

4 Comments

  1. Pingback:Creamy Tomato Tortellini Soup Recipe - The Herbeevore

  2. Pingback:Pantry Chickpea Tikka Masala Recipe (Vegan, Gluten Free)

  3. Anita DeMeo

    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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