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Jump to Recipe PrintThis 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.
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.
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?
See the recipe card below for full ingredient amounts and recipe instructions!
- No Salt Added Chickpeas: the high protein pantry staple in this soup! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
- Roasted Tomatoes: I like this organic 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
- Extra virgin olive oil
- Low sodium vegetable stock
- Celery: for an earthy crunch
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
How Do I Make This Roasted Tomato Chickpea Soup?
- 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.
- 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.
- 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.
- 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.
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
Coconut Milk Cream of Mushroom Soup
Instant Pot Split Pea Soup with Sweet Potato
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Roasted Tomato Chickpea Soup
Ingredients
- 2 tablespoons olive oil plus extra for drizzling
- 1 sweet onion sliced
- 4 cloves garlic minced
- 2 stalks celery chopped
- 3 carrots sliced
- 1/2 teaspoon garlic salt
- 2 cups Vegetable Stock
- 1 teaspoon Herbes de Provence
- 2 14-ounce cans No-Salt-Added Chickpeas
- 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 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
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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).
This is a festivity’s of fall flavor