Vegan Chickpea And Tomato Soup Recipes

GARDEN CHICKPEA TOMATO SOUP

Garden Chickpea Tomato Soup image

This vibrant summertime soup features a blended-tomato base that is full-bodied and bursting with fresh flavor. To get this easy soup on the table even faster, prepare the veggies ahead of time and keep them refrigerated until you're ready to start cooking.

Categories Soups & Stews/">Soups & Stews

Time 40m

Number Of Ingredients 11

Ingredients

3 lb. tomatoes, seeded and chopped
1 cup chopped sweet onion, such as Vidalia or Maui
1 cup chopped red bell pepper
3 cloves garlic, chopped
1 15-oz. can no-salt-added chickpeas, rinsed and drained
1 cup low-sodium vegetable broth
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup yellow cherry or grape tomatoes, quartered
¼ cup unsalted raw pumpkin seeds (pepitas), toasted
2 tablespoons snipped fresh parsley

Steps:

Working in batches, in a food processor or blender combine the first four ingredients (through garlic). Cover and process or blend until smooth.
In a 4-qt. Dutch oven combine pureed vegetables, the chickpeas, and broth. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Season with salt and pepper.
Top servings with quartered tomatoes, pumpkin seeds, and parsley.

ROASTED TOMATO CHICKPEA SOUP

Roasted Tomato Chickpea Soup image

A light and satisfying meal, this roasted tomato chickpea soup is loaded with fresh vegetables and ready in 30 minutes. Vegan, gluten free, no dairy!

Provided by The Herbeevore

Categories Lunch Soup

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 sweet onion (sliced)
2 stalks celery (chopped)
3 carrots (sliced)
1/2 teaspoon garlic salt
2 cups No-Salt-Added Vegetable Stock
1 teaspoon Herbes de Provence
2 No-Salt-Added Chickpeas
1 No-Salt-Added Diced Tomatoes (fire roasted if you can find them!)
Fresh basil for garnish

Steps:

In a large soup pot,heat the olive oil over low heat. Add the onion, celery, and carrots and saute on low for 5 minutes until veggies begin to soften.
Add the garlic salt, vegetable stock, Herbes de Provance, chickpeas, and diced tomatoes and bring to a boil. Reduce to a simmer, and simmer on low heat for 25 minutes until carrots are tender.
Dish up, and add fresh basil for garnish. Enjoy!

Nutrition Facts : Calories 168 kcal, Carbohydrate 9 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 797 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving

VEGAN CHICKPEA AND TOMATO SOUP

Vegan Chickpea and Tomato Soup image

A simple yet satisfying vegan soup with a bit of middle eastern accent. I used pre-prepared curry powder (for the sake of simplicity), but a custom curry blend would be great.

Provided by Steven Michael

Categories Southwest Asia (middle East)

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons cumin
2 teaspoons hot paprika
2 teaspoons curry powder
1 (6 ounce) can tomato paste
2 tablespoons tahini
2 (16 ounce) cans chickpeas, drained and rinsed
6 ripe plum tomatoes, diced
2 -3 large carrots
2 stalks celery, diced
2 large bay leaves
1 tablespoon tahini
1 teaspoon salt
2 tablespoons dried basil
1 tablespoon soy sauce
2 tablespoons minced fresh parsley or 2 tablespoons cilantro
1 quart vegetable broth

Steps:

Sauté garlic in olive oil until aroma is released.
Add cumin and paprika and sauté until aroma is released (3 to 5 minutes).
Add 1/2 C vegetable both.
Stir in curry powder and blend.
Stir in tomato paste
Stir in tahini and blend.
Add chickpeas, bay leaves, basil, and salt.
Add 4 cups vegetable broth.
Bring to boil, simmer covered for 60 to 90 minutes.

Nutrition Facts : Calories 511.9, Fat 19.2, SaturatedFat 2.6, Sodium 1907.9, Carbohydrate 73.3, Fiber 16.8, Sugar 10, Protein 17.6

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