Gluten FreeQuick

Cream of Tomato Soup with Roasted Chickpeas

5 from 2 reviews

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


For the Roasted Chickpeas

For the Cream of Tomato Soup


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.