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Tomato Basil Soup with Roasted Chickpeas

This Tomato Basil Soup with Roasted Chickpeas is not only stunning, but super easy, entirely vegan, gluten free and so incredibly satisfying.

Tomato Basil Soup with Roasted Chickpeas | #vegan #glutenfree #contentednesscooking

Friends, when I’m sitting with a soup in my hands, I’m feeling happy. I would say there even isn’t any specific time of the year.

Soups are such all-rounders and it’s always a pleasure to crave big bowls of this Moroccan Chickpea Lentil Soup (Harira) or this super easy 2 ingredient Detox Broccoli Soup.

See and feel my words. It’s always time for soup, so you can be excited for this Tomato Basil Soup with Roasted Chickpeas.

It is amazingly creamy, in and out packed with bold and robust flavors, super easy, you wouldn’t believe me, but it’s true, elegant, crowd pleasing, protein rich, fresh, and just as good as it sounds.

Tomato Basil Soup with Roasted Chickpeas | #vegan #glutenfree #contentednesscooking

How to roast chickpeas?

When it comes to roasting chickpeas you will ask how to make chickpeas crispy. Of course you can use a lot of oil and fry or bake them. Oil makes chickpeas crispy, as you like them for a snack, as addition to a salad.

But for real what if I tell you you don’t need oil to roast them!

Yes, my mind was thinking about how to get crispy chickpeas without any oil. The trick is to use a bit of the aquafaba chickpea brine from your can. So no waste.

Just mix reserved chickpea brine, in our case 3 Tbs, with chickpeas, garlic powder, nutritional yeast, and season with salt and pepper.

Put the chickpeas on a baking sheet prepared with parchment paper (or use a small casserole). Bake them for 15 minutes until crispy at 415°F.

Tomato Basil Soup with Roasted Chickpeas | #vegan #glutenfree #contentednesscooking

How to make a Tomato Basil Soup with Roasted Chickpeas

Let’s do this together! While the chickpeas are roasting, put all the ingredients in the bowl of a blender: the chopped tomatoes, garlic powder, half of the basil, coconut milk and, if using, the optional cashews for a even more creamier tomato soup.

Season with salt and pepper and blend until really smooth and creamy. Put the soup in a casserole and warm on the stove for around 10 minutes.

Note that if you have a high speed blender with a cook function it cooks and blends at the same time. No need for the casserole and the stove top.

Just check your blender’s instructions and choose this function.

Tomato Basil Soup with Roasted Chickpeas | #vegan #glutenfree #contentednesscooking

If you don’t have a high speed blender, then start the other way around. First put the ingredients for the soup in the casserole on the stove top and cook on medium heat for 10 minutes.

While it’s cooking use a hand blender. Please make sure if you use the optional cashews to soak them for 10 minutes in hot water.

This makes the process even easier for the hand blender.

Divide the soup into bowls top with roasted chickpeas and reserved basil.

This will make a tasty lunch, dinner or something in between thinking about a great snack. It’s also a fantastic dairy free alternative if you can’t or don’t want to eat dairy.

Tomato Basil Soup with Roasted Chickpeas | #vegan #glutenfree #contentednesscooking

The roasted chickpeas make this soup filing and insanely satisfying. I find it’s delicious on its own. Absolutely no need for something more, but you can serve it with your favorite bread.

I can imagine the Tomato Basil Soup with Roasted Chickpeas would be great with my Garlic Butter Avocado Bread or the Sun Dried Tomato Garlic Bread.

Great for quick and easy weeknight meals with your family, friends or just for yourself.

You can make a batch and reheat to enjoy during the week. All with such simple and approachable ingredients that you already find in your pantry. Absolutely no need for shopping.

Tomato Basil Soup with Roasted Chickpeas | #vegan #glutenfree #contentednesscooking

If you give this Tomato Basil Soup with Roasted Chickpeas a try, snap a picture and show me your remakes on Instagram and Facebook.

Enjoy, Florian.

Tomato Basil Soup with Roasted Chickpeas | #vegan #glutenfree #contentednesscooking

Tomato Basil Soup with Roasted Chickpeas

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
  • This Tomato Basil Soup with Roasted Chickpeas is not only stunning, but super easy, entirely vegan, gluten free and so incredibly satisfying.

Ingredients

  • For the Tomato Basil Soup
  • 2 15 oz cans chopped tomatoes
  • 1/2 cup coconut milk
  • 1 Tbs garlic powder
  • 1/3 cup basil, finely chopped
  • salt, pepper to taste
  • 1/3 cup cashews, optional

For the chickpeas:

  • 1 15 oz can chickpeas, reserve 3 Tbs chickpea brine liquid
  • 1/4 cup nutritional yeast
  • 2 tsp garlic powder
  • salt, pepper to taste

Instructions

  1. Mix reserved chickpea brine, in our case 3 Tbs, with chickpeas, garlic powder, nutritional yeast, and season with salt and pepper. Put the chickpeas on a baking sheet prepared with parchment paper (or use a small casserole). Bake them for 15 minutes until crispy at 415°F.
  2. While the chickpeas are roasting, put all the ingredients in the bowl of a blender: the chopped tomatoes, garlic powder, half of the basil, coconut milk and, if using, the optional cashews for a even more creamier tomato soup.
  3. Season with salt and pepper and blend until really smooth and creamy. Put the soup in a casserole and warm on the stove for around 10 minutes.

Notes

  • If you have a high speed blender with a cook function it cooks and blends at the same time. No need for the casserole and the stove top. Just check your blender's instructions and choose this function.
  • If you don’t have a high speed blender, then start the other way around. First put the ingredients for the soup in the casserole on the stove top and cook on medium heat for 10 minutes. While it’s cooking use a hand blender. Please make sure if you use the optional cashews to soak them for 10 minutes in hot water. This makes the process even easier for the hand blender.
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 235Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 713mgCarbohydrates: 32gFiber: 10gSugar: 11gProtein: 10g

Kat

Sunday 21st of June 2020

I've been cooking this recipe of yours (here, in the UK) for a few years now.

My children love it, and it's one of our most requested recipes. We are economic vegans/veggies, and I love that this is relatively inexpensive and very quick to make.

I'm a single parent, who works full time, so speed us of the essence on a school night. I love that I can give them something wholesome and filling, that doesn't break my tight budget or call for awkward ingredients (seitan & tempeh are REALLY hard to find where I live, and £££).

Love your recipes Florian, tx.

Florian

Sunday 21st of June 2020

Thanks a bunch for making it and sharing your amazing feedback, Kat. I hope you'll find lots of more recipes to try.

Madison

Sunday 3rd of June 2018

Made this today and it was perfect for my nasty cold! I ate it was some couscous as well. So yummy!

Florian

Sunday 3rd of June 2018

Thanks so much for your amazing feedback, Madison! Glad it was helpful!

Kristin

Tuesday 13th of March 2018

yum! tomato soup is the optimal comfort food for me, especially with a grilled (vegan!) cheese sandwich!

Florian

Tuesday 13th of March 2018

Enjoy, Kristin! Sounds like a winning combo!

Del's cooking twist

Friday 16th of February 2018

Oh it looks absolutely delicious. I need to try this soup asap. Thanks for the recipe, Florian! :)

Florian

Friday 16th of February 2018

So good! Thanks, Del!

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