Smoky Chickpea Roasted Tomato Soup (Printable Version)

Warming soup with smoky spices, roasted tomatoes, and tender chickpeas—perfect for chilly days.

# What You'll Need:

→ Vegetables

01 - 1 ½ lbs ripe tomatoes, halved
02 - 1 large onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, unpeeled
06 - 1 red bell pepper, diced

→ Legumes

07 - 2 cans (15 oz each) chickpeas, drained and rinsed

→ Spices & Seasonings

08 - 2 tbsp olive oil, divided
09 - 1 tsp smoked paprika
10 - ½ tsp ground cumin
11 - ¼ tsp chili flakes (optional)
12 - 1 tsp dried thyme
13 - Salt and freshly ground black pepper, to taste

→ Liquids

14 - 4 cups low-sodium vegetable broth
15 - 1 tbsp tomato paste
16 - 1 tbsp lemon juice

→ Garnishes

17 - Fresh parsley, chopped
18 - Crusty bread, for serving

# How To Make:

01 - Preheat the oven to 400°F. Arrange the halved tomatoes and unpeeled garlic cloves on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 25-30 minutes, until the tomatoes are caramelized and garlic is soft.
02 - Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the onion, carrots, celery, and red bell pepper. Sauté for 8-10 minutes, until softened.
03 - Stir in the smoked paprika, cumin, chili flakes, and thyme. Cook for 1 minute, until fragrant.
04 - Squeeze the roasted garlic from its skins and add to the pot. Add the roasted tomatoes including juices, tomato paste, chickpeas, and vegetable broth. Stir well to combine.
05 - Bring to a boil, then reduce heat and simmer for 15-20 minutes.
06 - Using an immersion blender, partially blend the soup to your desired texture, leaving some chickpeas and vegetables whole for a hearty feel.
07 - Stir in lemon juice. Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.

# Expert Advice:

01 -
  • The roasted tomatoes bring a deep sweetness that balances perfectly with smoky spices
  • Its one of those rare soups that actually satisfies your hunger completely
  • The texture is velvety but still hearty enough to feel like a real meal
02 -
  • Dont skip roasting the tomatoes first because this step is what makes the soup taste restaurant quality
  • Partial blending is better than completely smooth for a soup with real character
  • The soup tastes even better the next day so make extra for leftovers
03 -
  • Roast extra tomatoes when you have the oven on and freeze them for future soup batches
  • Use the liquid from the chickpea cans if you want an extra creamy soup without adding cream

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