Roasted Tomato & Chickpea Soup Recipe – Basil & Garlic Flavors

Last Updated on 4 months by Neha Deshmukh

Roasted Tomato & Chickpea Soup Recipe – Basil & Garlic Flavors

Hey everyone! There’s just something so comforting about a warm bowl of soup, especially when the weather turns a little chilly. I’m sharing one of my absolute favorites today – a Roasted Tomato & Chickpea Soup bursting with fresh basil and garlic. It’s surprisingly easy to make, and the roasting really takes the flavor to another level. I first made this when I was craving something hearty but didn’t want to spend hours in the kitchen, and it’s been a go-to ever since!

Why You’ll Love This Recipe

This soup is a winner for so many reasons! It’s packed with flavor, naturally vegan (with a tiny tweak – see variations!), and incredibly satisfying. Roasting the tomatoes and onion brings out a sweetness you just don’t get from simmering them. Plus, the chickpeas add a lovely texture and a boost of protein. It’s a perfect weeknight meal or a cozy weekend lunch.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 5 tomatoes (halved)
• 3-4 garlic cloves
• 1 small onion (quartered)
• 1/3 cup fresh basil leaves
• 1/2 cup chickpeas (raw) – about 75g
• 1.5 tablespoons olive oil
• 2 bay leaves
• 1/2 teaspoon sugar
• White pepper powder to taste
• Salt to taste
• Black pepper to taste
• 1-2 cups water (240-480ml)

Ingredient Notes

Let’s talk ingredients for a sec!

• Fresh Basil is Key: Seriously, don’t skimp on the basil. It’s what makes this soup. The aroma alone is heavenly! If you’re growing your own, even better.
• Chickpeas for Texture: I love using raw chickpeas because they hold their shape a little better during simmering, giving the soup a nice bite. But don’t worry if you only have canned! (See FAQs).
• The Roasting Magic: Roasting the vegetables is non-negotiable, in my opinion. It concentrates their flavors and adds a subtle smokiness that’s just incredible. Don’t rush this step!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat & Prep: First things first, preheat your oven to 350°F (175°C). Grab a baking tray and give it a quick spray with non-stick cooking spray.
2. Roast the Veggies: In a bowl, toss the halved tomatoes, quartered onion, and garlic cloves with olive oil, salt, and black pepper. Spread everything out in a single layer on the prepared baking tray. Roast for 30-35 minutes, or until the vegetables are softened and slightly caramelized.
3. Blend it Up: Once the veggies are cool enough to handle, transfer them to a blender along with the fresh basil leaves. Blend until completely smooth. You might need to add a splash of water to get things moving.
4. Sauté the Aromatics: Heat a little more olive oil or a knob of butter in a saucepan over medium heat. Add the bay leaves and sauté for about a minute, until fragrant. This step really wakes up the flavors!
5. Simmer the Soup: Pour the blended tomato mixture into the saucepan. Add 1-2 cups of water, depending on how thick you like your soup. Stir in the chickpeas, sugar, salt, and white pepper.
6. Let it Simmer: Bring the soup to a gentle simmer and cook for 5-10 minutes, or until the chickpeas are tender. Give it a taste and adjust the seasoning as needed.
7. Serve & Enjoy: Remove the bay leaves before serving. Garnish with a few extra fresh basil leaves and enjoy hot with a slice of crusty bread!

Expert Tips

• Don’t Overblend: Be careful not to overblend the soup, or it can become gluey. You want it smooth, but still with a little bit of body.
• Taste as You Go: Seasoning is key! Taste the soup throughout the cooking process and adjust the salt, pepper, and sugar to your liking.
• Bay Leaves are Your Friend: Don’t forget to remove the bay leaves before serving – they’re not meant to be eaten!

Variations

• Vegan Adaptation: This recipe is almost vegan as is! Just use olive oil instead of butter when sautéing the bay leaves.
• Spice Level Adjustment: If you like a little heat, add a pinch of red chili flakes to the soup while it’s simmering. My friend, Priya, loves to add a whole chopped green chili when roasting the vegetables!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, so everyone can enjoy it!
• Winter/Monsoon Season Adaptation: For extra warmth during colder months, add a small piece of grated ginger along with the garlic when roasting the vegetables. It adds a lovely warming spice.

Serving Suggestions

This soup is fantastic on its own, but here are a few ideas to make it a complete meal:

• Crusty Bread: A slice of warm, crusty bread is perfect for dipping into the soup.
• Grilled Cheese Sandwich: A classic pairing!
• Side Salad: A simple green salad adds a fresh contrast to the richness of the soup.
• Drizzle of Olive Oil: A final drizzle of good quality olive oil adds a lovely finishing touch.

Storage Instructions

• Refrigerator: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezer: This soup freezes beautifully! Store it in freezer-safe containers for up to 2 months.

FAQs

• Is this soup suitable for freezing? Absolutely! It’s a great make-ahead meal. Just be sure to leave some space in the container for expansion.
• Can I use canned chickpeas instead of raw? Yes, you can! Use about 1 cup (150g) of drained and rinsed canned chickpeas. Add them during the last 5 minutes of simmering.
• What kind of bread pairs best with this soup? A crusty sourdough or Italian bread is my go-to. Something with a good chew to soak up all the deliciousness!
• How can I make this soup creamier? You can add a splash of coconut milk or a dollop of cashew cream at the end of cooking.
• Can I roast the vegetables ahead of time? Definitely! You can roast the vegetables a day or two in advance and store them in the refrigerator. Just blend and simmer when you’re ready to eat.

Enjoy this recipe, and let me know what you think in the comments below! Happy cooking!