Roasted Tomato Basil Soup with Chickpeas Recipe

Introduction

This roasted tomato basil soup with chickpeas is a comforting and flavorful dish perfect for any day. Roasting the tomatoes and garlic brings out their natural sweetness, while chickpeas add a satisfying protein boost. It’s a simple recipe that transforms basic ingredients into a delicious, hearty soup.

Ingredients

• 5 tomatoes, cut into halves
• 3-4 garlic cloves
• 1 small onion, quartered
• 1/3 cup fresh basil leaves, chopped, plus more to garnish
• 1/2 cup raw chickpeas or 1.25 cups canned chickpeas
• 1.5 tablespoons olive oil
• 2 bay leaves
• ½ teaspoon sugar
• White pepper powder, to taste
• Salt, to taste
• Black pepper, to taste
• 1-2 cups water, or as required

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Prepare a baking tray by spraying it with non-stick spray and set it aside.
2. Step 2: In a bowl, combine the tomatoes, quartered onion, and garlic cloves. Smash the garlic lightly with the side of a knife. Season with salt and black pepper, then drizzle with olive oil. Toss well to coat everything evenly.
3. Step 3: Spread the tomato mixture on the prepared baking tray and roast in the oven for 30 to 35 minutes, or until the vegetables are soft and caramelized.
4. Step 4: Remove the tray from the oven and allow the roasted vegetables to cool slightly. Transfer them to a blender, add the chopped basil leaves, and blend until smooth.
5. Step 5: In a saucepan, heat 1 teaspoon of butter or oil over medium heat. Add the bay leaves and sauté for about one minute to release their aroma.
6. Step 6: Pour the blended tomato mixture into the saucepan. Add water as needed to reach your preferred soup consistency. Stir well.
7. Step 7: Add the chickpeas to the soup and mix to combine. Season with additional salt, white pepper powder, and the sugar. Stir everything together and heat through.
8. Step 8: Remove bay leaves, ladle the soup into bowls, and garnish with fresh basil leaves. Serve hot.

Tips & Variations

• If using raw chickpeas, soak them overnight and cook until tender before adding to the soup.
• For a creamier texture, add a splash of coconut milk or cream when blending.
• Add a pinch of red chili flakes for a subtle heat twist.
• Use fresh herbs like thyme or oregano to vary the flavor profile.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a little water if the soup has thickened. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use olive oil instead of butter to keep the soup vegan-friendly.

How can I speed up the preparation time?

Using canned chickpeas instead of raw will save time. Also, roasting the vegetables in advance can make weeknight cooking quicker.

Roasted Tomato Basil Soup with Chickpeas Recipe

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★★★★★

4.5 from 112 reviews

• Author: Hugo
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Roasted Tomato Basil Soup with Chickpeas is a comforting and flavorful dish featuring oven-roasted tomatoes, garlic, and onions blended with fresh basil and hearty chickpeas. The roasting enhances the natural sweetness and depth of the tomatoes, while the chickpeas add protein and texture, making it a satisfying and nourishing meal perfect for any season.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 5 tomatoes, halved
• 3–4 garlic cloves, smashed with a knife
• 1 small onion, quartered
• 1/3 cup fresh basil leaves, chopped, plus extra to garnish
• 1/2 cup raw chickpeas or 1.25 cups canned chickpeas
• 1.5 tablespoons olive oil
• 2 bay leaves
• ½ teaspoon sugar
• White pepper powder, to taste
• Salt, to taste
• Black pepper, to taste
• 1–2 cups water, as required
• 1 teaspoon butter or oil (for sautéing)

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Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and prepare a baking tray by spraying it with non-stick spray to prevent sticking.
2. Prepare vegetables: In a mixing bowl, combine the halved tomatoes, quartered onion, smashed garlic cloves, salt, and black pepper. Drizzle with olive oil and toss everything until well coated.
3. Roast vegetables: Spread the tomato mixture evenly on the prepared baking tray and roast in the oven for 30-35 minutes, or until the vegetables are soft and caramelized.
4. Cool and blend: Remove the roasted vegetables from the oven and allow them to cool slightly. Transfer them to a blender, add the chopped fresh basil leaves, and blend until smooth.
5. Saute aromatics: Heat 1 teaspoon of butter or oil in a pan over medium heat. Add the bay leaves and sauté for about a minute to release their aroma.
6. Combine soup base: Pour the blended tomato mixture into the pan with bay leaves and stir well. Add water as needed to reach your desired soup consistency.
7. Add chickpeas and seasoning: Mix in the chickpeas. Season the soup with additional salt, white pepper powder, and sugar. Stir thoroughly to combine all flavors.
8. Serve: Remove bay leaves from the soup, ladle into bowls, garnish with fresh basil leaves, and serve hot.

Notes

• You can use canned chickpeas for convenience, just be sure to rinse them well before adding to the soup.
• The sugar helps balance the acidity of the tomatoes but can be adjusted or omitted based on your taste preferences.
• If you want a smoother soup, strain the blended mixture before adding to the pan.
• This soup stores well in the refrigerator for 3-4 days and can be frozen for up to 1 month.
• To make it vegan, substitute butter with oil for sautéing.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Baking
• Cuisine: Mediterranean

Keywords: Tomato Soup, Basil Soup, Roasted Tomato, Chickpea Soup, Vegetarian Soup, Healthy Soup, Mediterranean Soup