This delicious Vegan Roasted Tomato Soup is made creamy with chickpeas and coconut milk. A filling yet healthy meal, this soup is ready in less than 30 minutes.

When the weather gets chilly, nothing warms me like a big bowl of soup. I dream of soup when I’m out in the cold.

I can picture myself on my couch all wrapped up in blankets sipping on some hot soup with my pups at my side. Nothing beats that kind of day.

I previously shared some soup recipes like my Colcannon Soup and Vegan Corn Chowder, but today I wanted to tell you about my new soup obsession  – my Vegan Roasted Tomato Soup.

An Easy and Quick Cozy Meal

My Vegan Roasted Tomato Soup recipe came together out of necessity. It was cold and I needed some soup to warm me ASAP. Looking around, I found I had a can of chickpeas, roasted tomatoes, and coconut milk on hand…but that was about it.

I figured the chickpeas would make the soup nice and thick. I’m so glad for my bare pantry that day because this has become one of my favorite soups!

I usually make a pot of this soup at least 1-2 times a month because it’s so easy and tasty. I can make it on a Sunday for dinner and then have leftovers to take to work for a few days. I serve it with some nice toasted bread and I’m all set!

Reasons why my this is one of my favorite recipes:

• ready in about 20 minutes
• healthy (good carbs, protein, fat)
• great to take leftovers to work (like I share in my Vegan Meal Planning)
• creamy without the cream
• totally delicious!

Roasted Tomato Soup Nutrition

Nutritionally this meal provides a nice serving of protein and carbs from the chickpeas and healthy fat from the coconut milk. After having a bowl of my Roasted Tomato Soup, I’m totally full (which I can’t say I feel after having other soups).

If you make this soup recipe, let me know what you think by ★ star rating it and leaving a comment below.

📖 Recipe