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–+ servings
Easy Vegan Tomato Basil Soup with Crispy Chickpeas

Easy Vegan Tomato Basil Soup

Jillian Glenn
This vegan tomato basil soup is incredibly creamy and flavorful! It's flavored with delicious herbs, spices, and healthy coconut milk. The soup is topped with crispy chickpeas. This is a balanced, filling, and healthy meal that everyone will love! It also goes great paired with my homemade buttery vegan breadsticks!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine American
Servings 4 servings
Calories 80 kcal

Ingredients
  

Creamy Tomato Basil Soup

  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can diced tomatoes
  • 2 tablespoon dried oregano
  • 2 teaspoon basil
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 2 tablespoon coconut milk

Crispy Chickpeas

  • 1 tablespoon olive oil
  • 1 (13.5 oz) can of chickpeas rinsed and drained
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Seve with 20 Minute Vegan Cheddar Bay Drop Biscuits

  • Vegan & Gluten Free Cheddar Bay Drop Biscuits Recipe

Serve with Homemade Vegan Breadsticks

  • Vegan Breadsticks Recipe

Instructions
 

  • If serving with homemade breadsticks - The total breadstick recipe takes about an hour so begin with these and prepare the soup and chickpeas while you wait on the breadsticks. If serving with homemade vegan biscuits, this recipe only takes about 20 minutes so you can bake them as your soup simmers.
  • Bring a medium saucepan with 1 tablespoon olive oil to medium heat. Once warm, add garlic and cook until it sizzles (about 2 min)
  • Once the garlic is sizzling, add the tomato sauce and diced tomatoes. Then, stir in the soup spices. Reduce heat to low and simmer for 20 minutes.
  • While the soup is simmering, bring a small or medium skillet with olive oil to medium heat. Once warm, add the chickpeas and spices. Cook, stirring often, until the chickpeas are golden (about 5-7 minutes).
  • Once the soup has simmered for 20 minutes, stir in the coconut milk and serve warm with chickpeas and breadsticks.

Notes

  • Storing leftovers: Place in an airtight container in the fridge for up to 4-5 days. Reheat it back on the stovetop or in the microwave.
  • Freezing: Add leftovers to a freezer-friendly, airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 1gProtein: 0.3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 5mgPotassium: 31mgFiber: 0.2gSugar: 0.1gVitamin A: 7IUVitamin C: 0.3mgCalcium: 10mgIron: 1mg
Keyword tomato basil soup, tomato soup, vegan tomato soup
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