Happy day after Christmas! I cannot believe how quick the holidays came and went. At the start of November, we were all geared up for Christmas music and holiday cheer and just like that it’s all over until next year. Anyway, I sure hope you had a lovely holiday season with your family and friends. I’ll be sure to post about my Christmas festivities very soon.
I thought I’d post a light meal today considering we’ve all probably eaten far too much over the last week. This Creamy Tomato Soup with Roasted Chickpeas is sure to sooth your tummy and make you feel all warm and cozy inside. With any luck, you can enjoy a bowl by the fireplace while watching the snow fall outside. Close your eyes and picture that for a moment. Oh, the peace.
This recipe is another fabulous find from The Oh She Glows Cookbook. Amazing, amazing recipes! I’ve tried many and haven’t been disappointed once. This soup is incredibly rich in flavor with a deep, deep tomato taste. What more could you ask for from a tomato soup?
We were amazed at just how creamy this soup was without the addition of any milk or cream. The secret to all that creaminess? Soaked cashews. Yes, really! If you aren’t a fan of cashews, that’s okay because the cashews aren’t really used for flavor here. Their main purpose is to thicken the soup and make it extra creamy. Mission accomplished.
The roasted chickpeas this tomato soup is topped with are out of this world. Crunchy little bits of healthy goodness. The chickpeas are epically flavored and have an incredible crunch and they pair perfectly with the silky smooth texture of the tomato soup. You must make sure to get a chickpea or four with every spoonful. Any other way just wouldn’t be proper. Keep in mind that the chickpeas tend to lose their crunchiness in the soup, so add a few at a time, if you’d like.
We paired our soup with incredible cheddar and pepper jack grilled cheese sandwiches made on homemade Irish Oatmeal Soda Bread. For us, it’s kind of impossible to have tomato soup without grilled cheese. Although doing so certainly breaks the whole vegan aspect of this meal. No worries though, because the soup is 100% vegan. So, if you follow a vegan diet then this soup is still for you. One you don’t want to miss, for sure.
This soup is super easy to make, but just make sure you soak the cashews for a few hours before you use them. I put the cashews in water before I left for work, and they were perfect and ready to use when I got home. If I’m being honest, I forgot I was making a double batch and only soaked half the needed amount, so I had to toss in a ½ cup of unsoaked cashews and the soup still turned out fine.
If you’re a fan of comfort food then definitely whip up a batch to enjoy. Maybe even make a double batch like I did, so that you can toss some in the freezer for later.
Creamy Tomato Soup with Roasted Chickpeas
Yields about 8 cups
For the chickpeas
- 1 (15 oz.) can chickpeas—drained, rinsed, and patted dry
- 1 tsp. oil (I used canola)
- ½ tsp. dried oregano
- 1/8 tsp. red pepper flakes (or cayenne pepper, as in the original recipe)
- 1 tsp. garlic powder
- ¼ tsp. onion powder
- ½ tsp. salt
For the tomato soup
- 1 tbsp. oil
- 1 medium yellow onion—diced
- 2 large cloves garlic—minced
- ½ cup cashews—soaked for 3-4 hours
- 2 cups vegetable stock
- 1 (28 oz.) can whole peeled tomatoes, with their juices
- ¼ cup oil-packed sun-dried tomatoes—drained
- 3-4 tbsp. tomato paste
- ½ – 1 tsp. oregano (I recommend 1 tsp.)
- ¼ – ½ tsp. dried thyme (unless you love thyme, I recommend 1/4 tsp.)
- ¾ tsp. salt
- ½ tsp. black pepper
For the chickpeas
Preheat the oven to 425 degrees. Line a baking sheet with foil and spray with non-stick spray.
In a small bowl, toss the chickpeas with the oil. Add the oregano, red pepper flakes (or cayenne), garlic powder, onion powder, and salt, and toss again to coat the chickpeas.
Place the chickpeas on the prepared baking sheet and bake for 15 minutes. Give the baking sheet a good shake to roll the chickpeas, and then bake for another 20 minutes. Watch closely so they don’t burn. The chickpeas will continue to crisp up as they cool.
For the tomato soup
Heat the oil in a large pot set over medium-high heat. Add the onions and cook for 5 minutes, or until translucent. Add the garlic and cook for 1 additional minute.
While the onions and garlic cook, drain and rinse the soaked cashews and add them to the blender. Add the stock and blend on high until completely smooth. Add the cooked onions and garlic, whole peeled tomatoes, tomato paste, and sun-dried tomatoes and blend on high until smooth. Pour the soup into the pot you used for the onions and garlic. Turn the heat to medium.
Add the oregano, thyme, salt, and pepper, and stir to incorporate. Let the soup simmer, uncovered, for 20 -30 minutes.
Serve warm topped with a handful of the roasted chickpeas.
Store leftover soup in the refrigerator. Leftover chickpeas can be stored in the freezer and reheated in the oven at 425 degrees for 5 minutes.