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Roasted Tomato Chickpea Soup Recipe

This roasted tomato chickpea soup recipe is loaded with fresh vegetables and ready in 30 minutes. It’s a warm and cozy meal, perfect for soup season!

Serve with a side of your favorite bread, top with croutons, or serve over rice. This pantry staple soup is flavorful, delicious, and cost-effective to make. Serve this creamy chickpea stew recipe with easy homemade garlic knots, a thick slide of rustic no-knead bread, or sourdough bread made in a clay pot.

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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. The secret to this amazingly flavorful soup is roasting the veggies and tomatoes in the oven.  It gives this creamy chickpea stew a really sweet and deep flavor that is great for lunch or dinner.

This Roasted Tomato Chickpea Soup Is:

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

Make Chickpea Tomato Soup Vegan for a Plant-Based 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 better meals for you and your family.

Browse our favorite plant-based pantry ingredients that we use on a weekly basis, and check out all my vegan recipes. These easy and delicious 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 Stew?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

How Do I Make This Roasted Tomato Chickpea Soup?

  1. In a large soup pot, heat the olive oil over low heat. Add the onion, garlic, 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 roasted diced tomatoes and bring to a boil. Reduce to a simmer, and simmer on low heat for 25 minutes until carrots are tender.
  3. Take 1 cup of soup, and transfer it into a blender. Blend on high, and add it back into the soup pot. This will thicken the soup a bit.
  4. Dish up, and add fresh basil and a drizzle of olive oil for garnish. Enjoy!

Dietary Modifications

  • This recipe is vegan, vegetarian, and dairy free.
  • To make gluten free, ensure all ingredients (like the tomatoes and spices) are certified gluten free before using.
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Affordable Pantry Soup Ideas

This recipe is super pantry-staple friendly. It can be made easily with ingredients that you may already have in your cupboard, like canned chickpeas, canned tomatoes, or spices. It’s also soft-effective to make… especially if you cook your own chickpeas from scratch.

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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Share This High Protein Chickpea Tomato Soup Recipe:

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 fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & my YouTube channel – I’d love to connect with you there!  

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Roasted Tomato Chickpea Soup

Kelly Jensen
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 minutes
Cook Time 30 minutes
Course Lunch, Soup
Cuisine American
Servings 4 servings
Calories 268 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!

Nutrition

Calories: 268kcalCarbohydrates: 9gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 797mgPotassium: 195mgFiber: 2gSugar: 4gVitamin A: 7913IUVitamin C: 5mgCalcium: 27mgIron: 1mg
Keyword 30 minute tomato soup from scratch, roasted tomato chickpea soup, roasted tomato chickpea stew recipe, roasted tomato soup recipe vegan, roasted tomato soup with chickpeas
Did You Make This Recipe?Please leave a rating and comment below!
Or tag me @theherbeevore in your photo on Instagram!

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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

8 Comments

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  7. 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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