Tomato Basil Soup with Roasted Chickpeas

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

Friends, when I’m sitting with a soup in my hands, I’m feeling happy. I would say there even isn’t any specific time of the year.

Soups are such all-rounders and it’s always a pleasure to crave big bowls of this Moroccan Chickpea Lentil Soup (Harira) or this super easy 2 ingredient Detox Broccoli Soup.

See and feel my words. It’s always time for soup, so you can be excited for this Tomato Basil Soup with Roasted Chickpeas.

It is amazingly creamy, in and out packed with bold and robust flavors, super easy, you wouldn’t believe me, but it’s true, elegant, crowd pleasing, protein rich, fresh, and just as good as it sounds.

How to roast chickpeas?

When it comes to roasting chickpeas you will ask how to make chickpeas crispy. Of course you can use a lot of oil and fry or bake them. Oil makes chickpeas crispy, as you like them for a snack, as addition to a salad.

But for real what if I tell you you don’t need oil to roast them!

Yes, my mind was thinking about how to get crispy chickpeas without any oil. The trick is to use a bit of the aquafaba chickpea brine from your can. So no waste.

Just 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.

How to make a Tomato Basil Soup with Roasted Chickpeas

Let’s do this together! 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.

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.

Note that 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.

Divide the soup into bowls top with roasted chickpeas and reserved basil.

This will make a tasty lunch, dinner or something in between thinking about a great snack. It’s also a fantastic dairy free alternative if you can’t or don’t want to eat dairy.

The roasted chickpeas make this soup filing and insanely satisfying. I find it’s delicious on its own. Absolutely no need for something more, but you can serve it with your favorite bread.

I can imagine the Tomato Basil Soup with Roasted Chickpeas would be great with my Garlic Butter Avocado Bread or the Sun Dried Tomato Garlic Bread.

Great for quick and easy weeknight meals with your family, friends or just for yourself.

You can make a batch and reheat to enjoy during the week. All with such simple and approachable ingredients that you already find in your pantry. Absolutely no need for shopping.

If you give this Tomato Basil Soup with Roasted Chickpeas a try, snap a picture and show me your remakes on Instagram and Facebook.

Enjoy, Florian.