Rustic Chickpea Roasted Tomato Soup (Printable Version)
Comforting Mediterranean blend of chickpeas and caramelized roasted tomatoes with smoked paprika.
# What You'll Need:
→ Vegetables
01 - 28 oz ripe tomatoes (about 6 medium), halved
02 - 1 large yellow onion, diced
03 - 2 medium carrots, diced
04 - 3 garlic cloves, minced
05 - 1 red bell pepper, diced
06 - 1 celery stalk, diced
→ Legumes
07 - 15 oz canned chickpeas, drained and rinsed (or 9 oz cooked chickpeas)
→ Liquids
08 - 4 cups vegetable broth (gluten-free if needed)
09 - 2 tbsp olive oil
→ Seasonings & Herbs
10 - 1 tsp smoked paprika
11 - 1 tsp dried thyme
12 - 1 tsp dried oregano
13 - 1/2 tsp ground black pepper
14 - 3/4 tsp sea salt, or to taste
15 - 1 bay leaf
16 - 1/4 tsp chili flakes (optional)
→ Garnish
17 - 2 tbsp chopped fresh parsley
18 - Extra olive oil, for drizzling
# How To Make:
01 - Preheat the oven to 400°F.
02 - Arrange the halved tomatoes, cut side up, on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil and sprinkle lightly with salt and pepper. Roast for 25–30 minutes, until softened and slightly caramelized.
03 - Meanwhile, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the onion, carrot, celery, and red bell pepper. Sauté for 7–8 minutes, stirring occasionally, until softened.
04 - Add the minced garlic, smoked paprika, thyme, oregano, and chili flakes (if using). Cook for 1 minute, stirring constantly.
05 - Stir in the roasted tomatoes, chickpeas, vegetable broth, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes.
06 - Remove the bay leaf. For a rustic texture, use a potato masher to lightly crush some of the chickpeas and tomatoes in the pot, or blend 1 cup of the soup and return it to the pot.
07 - Taste and adjust seasoning as needed.
08 - Ladle into bowls, garnish with fresh parsley and a drizzle of olive oil. Serve hot with crusty bread if desired.
# Expert Advice:
01 -
- The roasted tomatoes bring a depth that canned tomatoes never could
- It's one of those soups that actually tastes better the next day
- Everything comes together in under an hour with minimal fuss
02 -
- Don't rush the roasting step, those caramelized tomatoes are what elevates this from basic soup to something memorable
- The soup thickens as it sits, so thin with a splash of water or broth when reheating leftovers
- A potato masher gives you control over texture while an immersion blender makes it completely smooth
03 -
- A splash of balsamic vinegar added right before serving brightens everything unexpectedly
- Add handfuls of spinach or kale in the last five minutes for extra nutrition without changing the flavor profile