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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



  • 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!


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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
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