Roasted Tomato and Chickpea Soup


  • 2 tbsp olive or coconut oil (or a few Tbs of veggie broth if you don’t use oil)
  • 1/2 cup  onion chopped
  • dash of salt and pepper
  • dash of chili pepper flakes (or more if you like things spicy)
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • juice of 1/2 a lemon
  • 28 oz can fire roasted tomatoes
  • 1 can of chickpeas drained and rinsed
  • 1 can coconut milk (full fat)
  • 1 cup vegetable broth
  • fresh parsley for garnish (optional)
  • dollop of vegan sour cream (optional)


  1. Heat oil (or veggie broth) in a large saucepan and add onion and cook for a few minutes until browned.
  2. Add all the spices and lemon juice and cook for a few more minutes.
  3. Add roasted tomatoes and cook for 10 minutes.
  4. Add chickpeas, coconut milk, and broth and cook for another 5 minutes.
  5. 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.
  6. Top with a dollop of sour cream and/or cheese, and some parsley.

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