Vegan Chickpea Tomato Soup
Our recipe for chickpea soup is always a fabulous favorite and, its vegan! There is just no replacement for homemade tomato soup and so with this recipe, we totally offer our condolences to all the soup companies out there.
There is absolutely no doubt that we are here to brag about our roasted vegan tomato chickpea soup! Our quick and easy vegan chickpea soup is super healthy and filled with a ton of protein and nutrients. No apologies here, it really is all about those little chickpeas and some terrific spices. Simple as can be too.
The flavors in our recipe for tomato soup blend together and complement each other making this fabulous and healthy soup that can warm you on chilly nights, or refresh you when served cold on a hot summer day. There is no bad time for such our wonderfully creamy chickpea soup recipe!
It is amazing how such a small legume can bring so much flavor as well as deliver strong protein, vitamin and mineral loads along with it. Who would have ever thought?
Chickpea Tomato Soup
- Author
- Palouse Brand
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Servings
- 8
- Category
Soup, Salad
- Cuisine
American
Ingredients
- ½ cup Palouse Brand Chickpeas, prepared
- 2 tbsp. extra-virgin olive oil
- ½ cup onion, chopped
- Dash of salt
- Dash of ground black pepper
- Dash of chili powder
- 2 garlic cloves, minced
- ½ tsp. turmeric
- ½ tsp. paprika
- Juice of ½ lemon
- 28 oz. can of fire roasted tomatoes
- 2 ¾ cups coconut milk
- 1 cup vegetable broth, low-sodium
- 1 tbsp. parsley
- Vegan sour cream
- Parsley
Directions
- Heat oil in a large skillet. Add onion and garlic and slightly brown.
- Add all spices and lemon juice and cook for 3 minutes.
- Add roasted tomatoes and cook 8 minutes.
- Add chickpeas, coconut milk, and broth and cook for 5 minutes.
- Transfer soup to a blender and blend until smooth.
- Dividing the soup mixture into a couple of batches will speed things along as your are blending.
- If you think the soup is too thick, add more vegetable broth, a little a time until you get the desired consistency.
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2 comments
I make this soup about every 1-2 weeks. It’s so easy and pressure cooker friendly (one pot wonder and minimal dishes). I came up with the idea to stir in the last tidbits of store bought hummus as a way to minimize food waste. It’s very tasty with the slight hint of roasted red peppers. I also use smoky paprika and Rotel sometime depending on what’s in the cupboard. Yum yum yum.
Mary Burkhardt
I make this soup about every 1-2 weeks. It’s so easy and pressure cooker friendly (one pot wonder and minimal dishes). I came up with the idea to stir in the last tidbits of store bought hummus as a way to minimize food waste. It’s very tasty with the slight hint of roasted red peppers. I also use smoky paprika and Rotel sometime depending on what’s in the cupboard. Yum yum yum.
Mary Burkhardt
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