Name: Garden Chickpea Tomato Soup
Prep time: 30 min
Total time: 40 min
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

Prep-time: 30 minutes / Ready In: 40 minutes
Makes 7 cups
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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.

By Carla Christian, RD, LD, Jul 16, 2019

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

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.

(5)

18 Comments

Comments (18)

(5 from 5 votes)

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Stewart1 year ago

Hi,

Website is great but one request for you – would it be possible to include the recipe ingredients in Kilograms/Grams rather that Pounds/Ounces/Cups?

Fred Collet1 year ago

Hi we have gone plant Base over 2 Months now and love the the recipes and so easy to make wow never would have guessed there would be so many plant base recipes
And we feel great

Meena1 year ago

W e make this recipe all winter long from tomatoes from our garden using frozen Roma tomatoes… it’s a winner!
* we caramelize the onions

Bill Ward2 years ago

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 years ago

Delicious! Thank you for this fresh and easy prep meal.

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

Scarlett2 years ago

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 years ago

Delicious! Was even more flavorful the next day. Thank you!

Teri Kiper2 years ago

Can this be frozen or canned?

Larry1 year ago

Is the soup served cold ?

Hafsa T2 years ago

Mmm.. so delicious and healthy

DWL BROWN2 years ago

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

janice thomason2 years ago

I would like to print the recipe please provide directions

Nancy Harrington1 year ago

Looks good! I like to print before making so I haven’t tried it yet.

Louise1 year ago

Such a nice idea to caramelize the onions! Thank you!

cblayloc2 years ago

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

Cathryn Smith2 years ago

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 years ago

where do we print the recipe
gloria goldman

new to this site.

Julie Whittemore2 years ago

I can’t wait to try this.

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about the author

Carla Christian, RD, LD

Carla Christian 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. Find her on LinkedIn. Photo by Jason Donnelly.

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