Cream of Tomato Soup with Roasted Chickpeas

A quick and easy Cream of Tomato Soup with Roasted Chickpeas – the perfect meal using pantry ingredients.

cream of tomato soup in bowl with tray of roasted chickpeas

Homemade Tomato Soup

As a busy mother of two, I always try to make sure that my fridge and pantry are well-stocked with regular favourites so that I can make certain recipes at a moment’s notice. A homemade tomato soup is one such recipe.

Why This Recipe Works

  • Use some cans of tomatoes to create a delicious homemade tomato soup!
  • This soup takes less than 10 minutes to put together.
  • Children love this tomato soup with some cooked alphabet pasta.
cream of tomato soup in bowl topped with roasted chickpeas and swirl of cream

Easy Tomato Soup Recipe

This recipe for Cream of Tomato Soup with Roasted Chickpeas is comprised of ingredients you are likely to already have in your fridge and pantry.

I always keep a good supply of canned tomatoes in the pantry to make a basic tomato sauce (marinara sauce) to serve with pasta, and for dishes like my Spinach Lasagna or Spaghetti Bolognese.

Roasted Chickpeas

I also like to keep cans of chickpeas on hand for my favourite Hummus, which I often make when we have guests coming over for dinner, but the kids also love it their lunch boxes with some vegetable crudités.

Roasted chickpeas are incredibly easy to make and provide a nice contrast in texture when served with a puréed soup.

roasted chickpeas and lemon slices on baking tray

Using Canned Tomatoes

I know making soup from cans of tomatoes sounds a bit redundant – why not open a can of tomato soup instead?

But when tomatoes are not in season and you don’t have the time to roast out-of-season tomatoes to draw out extra flavour, I think using canned tomatoes is more than fine.

For extra reassurance, this recipe calls for canned cherry tomatoes, which are a bit more posh and a bit sweeter in flavour. But regular canned whole tomatoes work just as great in this recipe.

cream of tomato soup in bowl and saucepan with ladle

Creamy Tomato Soup

This delicious tomato soup recipe comes from Rachel Khoo‘s cookbook, Rachel Khoo’s Kitchen Notebook.

I received a copy of this book from Rachel Khoo herself a few days before I gave birth to my daughter, and I was so delighted that the book made its way into my hospital bag. I have been happily cooking from it ever since!

rachel khoo's kitchen notebook cookbook

Cream of Tomato Soup with Roasted Chickpeas

5 from 2 reviews

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 3-4
  • Category: Soup
  • Method: Stove Top
  • Cuisine: International

A quick and easy Cream of Tomato Soup with Roasted Chickpeas – the perfect meal using pantry ingredients.


For the Roasted Chickpeas

  • 400 g (14 oz) canned chickpeas
  • 1 lemon, thickly sliced
  • 4 garlic cloves, unpeeled
  • 1 tablespoon vegetable oil
  • sea salt

For the Cream of Tomato Soup

  • 800 g (28 oz) canned cherry tomatoes (or canned whole tomatoes)
  • 250 ml (1 cup) chicken or vegetable stock
  • 1 teaspoon sugar (or more, to taste)
  • 1 tablespoon red wine vinegar
  • sea salt
  • freshly cracked pepper
  • 125 ml (1/2 cup) double cream (heavy cream)


To make the Roasted Chickpeas

  1. Preheat the oven to 180°C (350°F) (without fan).
  2. Drain and rinse the chickpeas.
  3. Place the chickpeas into a large bowl.
  4. Add the lemon, garlic cloves and oil.
  5. Toss everything together.
  6. Line a baking tray with baking paper.
  7. Spread out the ingredients in a single layer on the baking tray.
  8. Sprinkle with some sea salt.
  9. Roast the chickpeas for 30-40 minutes, or until they are golden and crunchy.

To make the Cream of Tomato Soup

  1. Place the canned tomatoes, stock, sugar and vinegar into a large saucepan.
  2. Bring the soup to a gentle simmer.
  3. Let the soup simmer for about 10-15 minutes.
  4. Remove the roasted garlic from the oven (from the roasted chickpeas above). Peel off the skins and place the roasted garlic cloves into the soup.
  5. Use a hand-held blender to blend the soup until it is smooth.
  6. Taste the soup for seasoning.
  7. Stir in some or all of the cream, or to taste.
  8. Serve the soup with the roasted chickpeas, a slice of roasted lemon, and a drizzle of more cream.

Kitchen Notes

If time is tight, replace the roasted chickpeas with some cooked pasta (such as alphabet pasta for the children) or some store-bought croutons.

Recipe adapted from Rachel Khoo’s Kitchen Notebook by Rachel Khoo

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.


  • Serving Size: 1
  • Calories: 141
  • Sugar: 7.3g
  • Sodium: 411.2mg
  • Fat: 11.3g
  • Carbohydrates: 9.4g
  • Fiber: 3.8g
  • Protein: 2.6g
  • Cholesterol: 33.6mg

Did you make this recipe?

Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram and using #eatlittlebird


This recipe was first published on 21 April 2015. It has been updated with more comprehensive recipe notes.

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  1. This sounds so yummy. I love those chickpeas!

    • Eat, Little Bird 27 April 2015

      Thanks, Katrina! The chickpeas make for a delicious and substantial addition to the soup. Loved them 🙂

  2. Paula 22 April 2015

    Thanh!!! The photos are soooo beautiful!!! Your casserole is really ¿charming? I don’t know the word, but I love it!!

    I love tomato cream, sometimes I buy a can, but homemade is sooo good. Have you tried with a little of Worcestershire or Tabasco?? It wins some points (specially the shop-bought).

    I like so much crispy chickpeas, that I can’t find a better way to use instead of croutons in my soup! When I tell my boyf, he will love you as much as I do 😛 Just kidding!! Call it admiration! 😛

    And I love the appearance 😀 How much time did the chickpeas last on the lemons slice without sinking?? In my case, they don’t reach the photo!!! 😛

    Glad to see you so soon since last time, Thanh!! 😀

    PD: You have influence with Rachel, love it! 😛

    • Eat, Little Bird 27 April 2015

      Hi Paula,
      Lovely to hear from you! Ooh I think some Tabasco would be lovely in this soup! I will add some next time just before eating.

      Actually, the chickpeas started to sink the moment I added them to the soup. But I think that’s where the roasted lemon slices work so well 😉 They were perfect in holding up the chickpeas for presentation purposes. I didn’t eat the lemon, of course, but I liked the tang that it gave to the sweet soup.

      This soup does taste like tinned tomato soup, but in a good way 🙂

  3. This soup looks divine. I just love Rachel Khoo’s Kitchen Notebook but have yet to make this recipe – I definitely need to try it!

    • Eat, Little Bird 27 April 2015

      Thanks, Thalia! I hope you are enjoying cooking from Rachel Khoo’s latest cookbook. I’ve been busy cooking from it lately and just loving the recipes so far.

  4. mimi 24 April 2015

    Two children is hard! I never understood people who wanted 4 kids or more! But you sound like a natural, and if you can manage this beautiful soup in all the lovely craziness, you’re doing great!

    • Eat, Little Bird 27 April 2015

      Thanks, mimi! Yeah, one child is a walk in the park compared to two or more! I wouldn’t call myself a natural but I hope the craziness and chaos will settle down soon.

  5. The Food Sage 26 April 2015

    Mmm … a proper winter warmer and just what we need in Sydney at the moment. I love the chick pea addition. Can’t wait to give this little number a whirl. Thanks for sharing.

    • Eat, Little Bird 27 April 2015

      Thanks, Rachel! Lovely to see you here again 🙂 Hope all is going well at your end. We’re moving into summer over here but I think this soup would suit any weather, and with or without kids 😉

  6. Madeleine 25 March 2018

    Such a quick and easy recipe. I won’t need to buy tinned tomato soup anymore! Thank you!

  7. Julia 16 April 2018

    Sounds perfect! I love love love how easy this is. This is really very tasty!