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.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
