This is a comforting bowl of soup where I roast fresh tomatoes, onion and garlic until they caramelize, then blend them into a smooth, creamy tomato-basil soup topped with golden crispy chickpeas. The result is rich, flavorful, and satisfying.
Why You’ll Love This Recipe
I love how roasting the tomatoes and garlic draws out deep, sweet flavor — it transforms a simple soup into something special. The touch of coconut milk adds just enough creaminess to make the texture silky without overwhelming the fresh tomato and basil taste. And the crispy chickpeas? They bring crunch and extra protein, making the soup feel hearty enough for a main dish. Plus, it’s naturally vegan (when using vegetable broth) and easy to adapt if you want gluten-free too.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 tablespoons olive oil
1 onion, quartered
2 cloves garlic, chopped
4 cups fresh tomatoes, quartered (Roma or cherry work great)
1 cup vegetable broth (or chicken broth if not vegan)
2 tablespoons coconut milk (optional, for added creaminess)
1 tablespoon olive oil (for chickpeas)
1 (13.5 oz) can chickpeas, rinsed and drained
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
Salt and pepper, to taste
Directions
Preheat oven to 400 °F (200 °C). Place the quartered tomatoes, onion and chopped garlic on a baking sheet. Drizzle with 3 tablespoons olive oil and season with salt. Roast for about 45 minutes, until the tomatoes are caramelized and the onions are tender.
While the vegetables are roasting, prepare the crispy chickpeas: In a skillet over medium heat, add 1 tablespoon olive oil, the drained chickpeas, dried basil, parsley, oregano, salt and pepper. Sauté for about 5-7 minutes until golden and crisp. (Alternatively you can bake them: toss chickpeas with oil and spices and bake at 400 °F for 25-30 minutes, shaking halfway through.)
After roasting, transfer the tomatoes, onion and garlic into a medium saucepan. Add the broth and bring to a gentle simmer for about 15 minutes.
Remove from heat and use an immersion blender (or transfer to a standard blender) to blend until smooth. Taste the soup — if it’s too acidic, stir in 2 tablespoons of coconut milk for a silky finish. Adjust salt and pepper as needed.
Ladle the soup into bowls and top with the crispy chickpeas. Serve warm, ideally with crusty bread or a grilled cheese if not strictly vegan.
Servings and Timing
This recipe yields about 2 servings.
Prep time: ~10 minutes
Cook time: ~1 hour
Total time: ~1 hour 10 minutes
Variations
Use canned tomatoes (two 28-oz cans of whole or crushed) instead of fresh: roast them 25 minutes to deepen flavor.
Swap the herb seasonings on the chickpeas: try smoked paprika, cumin or chili flakes for a spicy version.
Stir in fresh basil or parsley right before serving to keep the herb flavor bright.
If not vegan, top with shredded parmesan cheese or stir in heavy cream instead of coconut milk.
Add roasted red bell pepper or carrot along with the tomatoes for extra sweetness and color.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat gently on the stovetop or in the microwave until warmed through.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop for best texture.
FAQs
How can I make this soup if I only have canned tomatoes?
Yes — you can substitute with two 28 oz cans of whole or crushed tomatoes. Roast them for about 25 minutes to concentrate the flavor, then blend as directed.
Can I make this entirely vegan or dairy-free?
Absolutely. Just use vegetable broth (instead of chicken broth) and replace any dairy cream with coconut milk or omit it entirely. The recipe is already vegan-friendly when adjusted.
What kind of bread or accompaniment works best with this soup?
I love serving it with crusty sourdough bread, garlic breadsticks or a grilled cheese sandwich. The crisp chickpeas already add texture, so bread adds just the right comfort factor.
Can I freeze the soup after cooking?
Yes — once cooled, transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge before reheating gently on the stovetop.
How can I adjust the flavor if the soup tastes too acidic?
If it’s too acidic (which can happen with tomatoes), stir in 2 tablespoons of coconut milk (or a splash of cream if not vegan) to mellow the acidity and add richness. Also adjust salt and pepper to balance.
Conclusion
I hope you enjoy this creamy, comforting tomato basil soup with crispy chickpeas as much as I do. It’s simple to prepare, yet packed with flavor — perfect for a cozy meal at home. Let me know how your version turns out!
A rich, comforting vegan tomato basil soup made by roasting fresh tomatoes, onion, and garlic, blended until creamy with optional coconut milk and topped with crispy chickpeas for added texture and protein.
Total Time:1 hour 10 minutes
Yield:2 servings
Ingredients
3 tablespoons olive oil
1 onion, quartered
2 cloves garlic, chopped
4 cups fresh tomatoes, quartered (Roma or cherry)
1 cup vegetable broth
2 tablespoons coconut milk (optional)
1 tablespoon olive oil (for chickpeas)
1 (13.5 oz) can chickpeas, rinsed and drained
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
Salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Arrange tomatoes, onion, and garlic on a baking sheet. Drizzle with 3 tablespoons olive oil and season with salt. Roast for 45 minutes until caramelized.
For crispy chickpeas: Heat 1 tablespoon olive oil in a skillet over medium heat. Add chickpeas, basil, parsley, oregano, salt, and pepper. Sauté for 5–7 minutes until golden and crisp. Alternatively, bake at 400°F for 25–30 minutes, shaking halfway through.
Transfer roasted vegetables to a saucepan. Add broth and simmer for 15 minutes.
Blend soup until smooth using an immersion or standard blender. Add coconut milk if using, and adjust seasoning.
Serve warm, topped with crispy chickpeas and optionally crusty bread or vegan grilled cheese.
Notes
Roast canned tomatoes (28 oz) for ~25 minutes if fresh are unavailable.
Swap herbs on chickpeas with paprika or chili flakes for a kick.
Use fresh basil or parsley just before serving for brightness.
Coconut milk helps mellow acidity if needed.
Soup freezes well up to 3 months; thaw and reheat gently.
