Description
A heart-warming vegetable soup featuring roasted tomatoes, chickpeas, and seasonal veggies, perfect for busy families.
Ingredients
Scale
- 2 tbsp olive oil
- 1 lb fresh Roma tomatoes, halved
- 2 onions, chopped
- 4–6 garlic cloves, roughly chopped
- 2 stalks celery, chopped
- 1 large carrot, sliced into half-moons
- 1–2 small gold or Chioggia beets, cubed
- 1½ cups cauliflower florets
- 1 red sweet pepper, bite-sized pieces
- 1 zucchini, cubed or half-moon slices
- 4–5 cups chicken or veggie broth, divided
- 1½ tsp sea salt
- ½ tsp pepper
- 1 tbsp fresh rosemary
- 1 tbsp fresh sage
- 1 tsp dried thyme
- ½–1 tsp smoked paprika
- 1½ cups (1 can) chickpeas
Instructions
- Preheat oven to 450°F (230°C). Halve the tomatoes, place them on a lined sheet, skin-side down, drizzle with olive oil and a pinch of salt. Roast for about 30 minutes until soft and sweet.
- While the tomatoes roast, heat oil in a pot. Add onions and garlic, cooking low and slow for 15–20 minutes until caramelized and fragrant.
- Scoop about half of the onion-garlic mixture into a blender. Add cooled roasted tomatoes and 3 cups of broth. Blend until smooth (or strain if you like it ultra-silky).
- In the pot with the remaining onion mixture, stir in sage, rosemary, thyme, salt, pepper, paprika, celery, carrots, beets, and cauliflower. Cook for a moment to let the flavors wake up.
- Add the remaining 1 cup broth, cover, and let it gently simmer for 15 minutes.
- Stir in red pepper, zucchini, chickpeas, and the blended tomato broth. Simmer for another 20–30 minutes until all vegetables are tender. Add more broth if you prefer a thinner consistency.
- Taste, adjust salt or herbs as needed.
Notes
For creaminess, stir in a spoonful of pesto or swirl in plain Greek yogurt. Store in an airtight container for up to 4 days in the fridge, or freeze portions for up to 6 months.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Roasting & Simmering
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 318
- Sugar: 12g
- Sodium: 1206mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg