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+ servings
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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
  

  • 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

Calories: 268kcalCarbohydrates: 9gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 797mgPotassium: 195mgFiber: 2gSugar: 4gVitamin A: 7913IUVitamin C: 5mgCalcium: 27mgIron: 1mg
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