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

Tomato Basil Soup with Roasted Chickpeas

  • Author: Contentedness Cooking
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Dinner, Lunch, Soup
  • Cuisine: Vegan, Gluten Free


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



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


  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.


  • 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.


  • Serving Size: 2 cups
  • Calories: 235
  • Sugar: 11
  • Sodium: 713
  • Fat: 10
  • Saturated Fat: 6
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 32
  • Fiber: 10
  • Protein: 10
  • Cholesterol: 0