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This delicious Vegan Roasted Tomato Soup is made creamy with chickpeas and coconut milk. A filling yet healthy meal, this soup is ready in less than 30 minutes.
When the weather gets chilly, nothing warms me like a big bowl of soup. I dream of soup when I'm out in the cold.
I can picture myself on my couch all wrapped up in blankets sipping on some hot soup with my pups at my side. Nothing beats that kind of day.
I previously shared some soup recipes like my Colcannon Soup and VeganCorn Chowder, but today I wanted to tell you about my new soup obsession - myVegan Roasted Tomato Soup.
Jump to:
- An Easy and Quick Cozy Meal
- Roasted Tomato Soup Nutrition
- 📖 Recipe
- 💬 Reviews
An Easy and Quick Cozy Meal
MyVegan Roasted Tomato Soup recipe came together out of necessity. It was cold and I needed some soup to warm me ASAP. Looking around, I found I had a can of chickpeas, roasted tomatoes, and coconut milk on hand...but that was about it.
I figured the chickpeas would make the soup nice and thick. I'm so glad for my bare pantry that day because this has become one of my favorite soups!
I usually make a pot of this soup at least 1-2 times a month because it's so easy and tasty. I can make it on a Sunday for dinner and then have leftovers to take to work for a few days. I serve it with some nice toasted bread and I'm all set!
Reasons why my this is one of my favorite recipes:
- ready in about 20 minutes
- healthy (good carbs, protein, fat)
- great to take leftovers to work (like I share in my Vegan Meal Planning)
- creamy without the cream
- totally delicious!
Roasted Tomato Soup Nutrition
Nutritionally this mealprovides a nice serving of protein and carbs from the chickpeas and healthy fat from the coconut milk. After having a bowl of my Roasted TomatoSoup, I'm totally full (which I can't say I feel after having other soups).
If you make this soup recipe, let me know what you think by ★ star rating it and leaving a comment below.
📖 Recipe
Roasted Tomato Chickpea Soup
Author: Mary Ellen Valverde | VNutrition
This Roasted Tomato Chickpea Soup is the perfect soup to warm you on chilly nights! It's filling yet healthy with the addition of the beans and coconut milk.
5 from 7 votes
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Prep Time 5 mins
Cook Time 20 mins
Total Time 20 mins
Course Soup
Cuisine American
Servings 8 (1 cup servings)
Calories 237.2 kcal
Ingredients
- 2 Tablespoons olive or coconut oil (or a few TB of veggie broth if you don't use oil)
- ½ cup onion chopped
- dash of salt and pepper
- dash of chili pepper flakes (or more if you like things spicy)
- ½ teaspoon garlic powder
- ½ teaspoon turmeric
- ½ teaspoon paprika
- juice of ½ a lemon
- 28 oz can of fire roasted tomatoes
- 1 can of chickpeas drained and rinsed
- 1 cancoconut milk
- 1 cup vegetable broth
- fresh parsley for garnish (optional)
- dollop of vegan sour cream (optional)
Instructions
Heat oil (or veggie broth) in a large saucepan and add onion and cook for a few minutes until browned.
Add all the spices and lemon juice and cook for a few more minutes.
Add roasted tomatoes and cook for 10 minutes.
Add chickpeas, coconut milk, and broth and cook for another 5 minutes.
Transfer soup to a blender and blend till smooth (you may have to do this in two batches). If the soup too thick for your liking add a bit more veggie broth until you get the consistency you enjoy.
Top with a dollop of sour cream and some parsley.
Notes
Nutrition info does not include toppings.
Nutrition
Calories: 237.2kcalCarbohydrates: 22.3gProtein: 3.2gFat: 15.4gFiber: 5.5gVitamin A: 1805IUVitamin C: 18.1mgCalcium: 53mgIron: 2.9mg
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.
Mary Ellen
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
More Soups
- Vegan Chicken Noodle Soup With Soy Curls
- Vegan Pantry Meals
- White Bean Tomato Soup
- Creamy Vegetable Soup
Reader Interactions
Comments
JoAnn M Lakes says
I love the addition of beans/chickpeas as a protein source. I added 1/2 cup oats and extra water(1 1/2 cups) plus a tablespoon of broth powder in place of the coconut milk. Really tasty!Reply
Mary Ellen Valverde | VNutrition says
So glad you enjoyed it, JoAnn! What a great way to sub the milk. I've done oats + water in smoothies before but never soup. I'll have to try that sometime. 🙂
Thanks so much for coming back and leaving a review!Reply
Dawn says
This was so good I will definitely be making it again. I added a little liquid smoke since I didn't have roasted tomatoes and substituted smoked paprika and used chickpeas made fresh.Reply
Mary Ellen says
I'm so happy you enjoyed it, Dawn! Adding liquid smoke is such a great idea! I bet it added a nice depth of flavor. 🙂
Thanks for the review!
Reply
Bee - Bites 'N Pieces says
Great recipe! I featured it in a recipe roundup here: https://bitesnpieces.co/best-winter-soup-recipes/Reply
Mary Ellen says
Thanks so much!
Reply
Caitlin says
Thank you for sharing this recipe. I have always been neutral to tomato soup, but this was the BEST tomato soup I've ever tasted and I will definitely be making it againReply
Mary Ellen says
Caitlin, I'm so happy you enjoyed it! That made my day! It's one of my favorites too. 🙂
Reply
Victoria says
Have you tried freezing the extra soup? I was wondering how it would be defrosted. Thanks for a delicious looking dinner idea!
Reply
Mary Ellen says
Hi Victoria! Thank so much!
I *think* I froze it before. I make it a lot so I can't imagine that I haven't, but I don't want to tell you definitely. If I have, I'm pretty sure it was fine. It doesn't have anything in it that might get weird when defrosted (like sometimes tofu or cashew cream can have texture changes). I hope you enjoy!Reply
Morri Flores says
would it work if I use fresh tomatoes instead of canned?
Reply
Mary Ellen says
Hi Morri, I have never tried it but I can't see why it wouldn't work if you roast them yourself and it comes out to about the same amount of tomatoes as is in the can. Let me know if you try it and how it turns out. 🙂
Reply
Yadira says
The ingredients list does not have how much tomato or chickpeas to add. Am I missing it somehow?
Reply
Mary Ellen says
Yadira, I'm sorry, I switched recipe cards and it must have messed things up. I updated the recipe.
Reply
Sara Dahlstedt says
How many would you say this recipe feeds? I want to make it for a bigger dinner sitting, and would like to know how to adapt the recipe for a larger company!
Reply
Mary Ellen says
Hi Sara! I would say it makes about 8 cups of soup. So I guess at least 8 but I'm not sure you'll need a cup each if you're having other courses. I hope your dinner party is wonderful!
Reply
Kayla says
Hello! When do you add the broth?
Reply
Mary Ellen says
Hi Kayla! Sorry about that! You add it in with the coconut milk and chickpeas. I updated the recipe!
Reply
Aileen Gallagher says
CAN YOU SUBSTITUTE ANY OTHER MILK
Reply
Mary Ellen says
Hi Aileen, you could probably use any other type of milk - though I have only tried it with the canned coconut milk. I used coconut because it's a little creamier so it just might make the soup a little less creamy but it should taste the same.
Thanks for stopping by!Reply
onesonicbite says
This sounds so tasty and super easy to make.
Reply
Mary Ellen says
Thanks so much! It really is easy (and tasty)!
Reply
Beth Worley says
When do you add the coconut milk and do you taste coconut?
Reply
Mary Ellen says
Hi Beth, sorry about that - I updated the recipe to add in the coconut milk. I don't know how I forgot that!
No, I don't taste any coconut in the soup. It doesn't make it sweet or anything like that.
Reply
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