Roasted tomato and chickpea soup

This delicious soup just made my day! It was inspired by what was in our veggie basket that week (lots of tomatoes), and a bit of Googling for further ideas. I posted a picture of it the other day and was asked to add the recipe… so here it is. Let me know what you think!

Roasted tomato and chickpea soup

Serves 4+
Cook time 1 hour, 30 minutes
Dietary Gluten Free, Vegetarian
Meal type Soup
Misc Pre-preparable, Serve Hot
This delicious roasted tomato and chickpea soup is very easy to make, but requires a bit of patience to allow the ingredients to bake long enough so that the flavours really come out.


Toast (Optional)

  • 1 baguette (Sliced diagonally into long ovals)
  • 1 tube soft goat's cheese


  • 10 roma tomatoes (Halved lengthwise)
  • 2 small onions (Peeled and halved)
  • 5 garlic cloves (Peeled and left whole)
  • 3 cups chickpeas (Preferably dried, soaked and cooked instead of canned)
  • Olive oil
  • 1 pinch fresh or dried rosemary (Plus additional to sprinkle over before serving, if fresh)
  • 2 pinches fresh or dried oregano
  • 1 pinch dried chili flakes
  • 1 pinch smoked paprika
  • 3 cups chicken or vegetable broth
  • Salt (To taste)
  • Pepper (To taste)


You can play around with the amount of chili flakes you add, and even roast some red bell peppers for additional flavour (just make sure to peel them after you roast them).


Step 1
Set the oven to 350F.

Toss the tomatoes, onions and garlic in olive oil in a large bowl with some salt and pepper and spread out on a baking sheet with the sliced sides of the tomatoes turned up.

Bake for 30-40 minutes with the oven door slightly propped to decrease humidity. The tomatoes should shrivel and dry out somewhat, but not burn.

If onions or garlic start to get a bit toasty, remove them from the pan and set aside.

Once the tomatoes are fairly dried out, remove the pan from the oven and put all the tomatoes, onion and garlic into a large saucepan with a heavy bottom and put on medium heat.

If you leave the tomatoes in the oven for longer, your soup will be thicker and more flavourful, but you'll have a bit less of it!
Step 2
Spread the chickpeas out on the same pan and drizzle with olive oil.

Bake them for 15 minutes or until slightly golden. Do not burn!!
Step 3
While the chickpeas are in the oven, add the rosemary, oregano, chili flakes and smoked paprika to the tomatoes in the pot, and stir, allowing the flavours to mix.

Add the broth and bring to a simmer.

Use a hand blender to puree a good part of the soup, but leaving some smaller chunks (or, before adding the broth, carefully put about half of the soup into a blender and puree).

Once the chick peas are toasted, add them to the soup and puree a bit more to make the colour of the soup a bit creamier, but make sure not to blend up all the chickpeas.

Bring the soup to a simmer again and add salt and pepper to taste.
Step 4
Lay the slices of baguette out on the same tray and drizzle with olive oil.

Spread spoonfuls of the goat's cheese thick over the slices.

Bake in the oven until the edges of the bread are golden.

Serve the soup hot with the bread on the side or dipped right into the soup. Enjoy!