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  • Prep-time: / Ready In:
  • Makes 7 cups

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.

Vegan Tomato Soup with Chickpeas

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

Instructions

  1. Working in batches, in a food processor or blender combine the first four ingredients (through garlic). Cover and process or blend until smooth.
  2. 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.
  3. Top servings with quartered tomatoes, pumpkin seeds, and parsley.

Comments (12)

(5 from 3 votes)
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Bill Ward2 months ago
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Can I just use high quality Biance Dinapoli canned whole tomatoes and puree them? How many cans would I use as a substitute?

Matt Merrill2 months ago
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Delicious! Thank you for this fresh and easy prep meal.

I clicked on the Print/Save Recipe icon then saved as PDF.

Scarlett2 months ago
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Right below the picture of the soap, you will see one of the options listed underneath, far right, to PRINT/SAVE recipe. Click on it. You will then be asked for your email. Enter email. On your screen, a printable recipe should pop up, allowing you to print the recipe. Hope that helps for all those asking.

Cindy Griggs2 months ago
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Delicious! Was even more flavorful the next day. Thank you!

Teri Kiper2 months ago
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Can this be frozen or canned?

Hafsa T2 months ago
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Mmm.. so delicious and healthy

DWL BROWN2 months ago
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Your recipe didn’t address the cornbread in the “instructions” portion. I am actually searching for a WFPB cornbread recipe.

janice thomason2 months ago
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I would like to print the recipe please provide directions

cblayloc2 months ago
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It is at the top of the recipe. Says print/save. There is a s also a printer icon

Cathryn Smith2 months ago
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There doesn’t seem to be an easy way to do this. I copy and paste the recipe to a Word document and print. Alternatively, you could use the print feature in your browser but you end up with everything, then.

gloria goldman2 months ago
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where do we print the recipe
gloria goldman

new to this site.

Julie Whittemore3 months ago
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I can’t wait to try this.

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about the author

Carla Christian

Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly

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