Cream of Tomato Soup with Roasted Italian Chickpea Croutons

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I was initially wary about making this soup. I had made a dairy-free tomato soup in the past which never made it to the dinner table. After one taste, I decided to order us take-out. My guess as to why it didn’t pass the edible test for me was the inclusion of non-dairy butter. (I HATE non-dairy butter.) It also had soy creamer, cherry tomatoes and a potato in it. Random, and let’s be honest, just not good. So you can see why I was not expecting great things out of this dairy-free tomato soup. Now I know better, as everything I’ve made out of Oh She Glows is just plain awesome. I did have a back-up meal planned, but I never needed it. Once I tasted the soup in it’s last stages of simmering, I was like, “What!?”. The soup was delightful. The secret? For flavor, I think it is the combination of whole tomatoes, sun-dried tomatoes, and tomato paste. For creaminess, cashews are a magical ingredient for making dairy-free sauces and soups taste superlatively creamy, without even a hint of heavy cream in sight. The crunchy chickpeas provide a nice contrast to the soup, so don’t skip them! I placed the bowls of soup on the table without mentioning anything about ingredients, (or lack thereof) and my husband said it was the best tomato soup he’s ever had. You can imagine his surprise when I informed him it was vegan tomato soup. You skeptical dairy lovers have been challenged. I dare to you to make this soup and not love it.

from: The Oh She Glows Cookbook
makes: 8 cups

chickpea croutons

1 (15 ounce) can chickpeas, drained & rinsed
1 teaspoon grapeseed oil, melted coconut oil, or olive oil
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon onion powder
3/4 teaspoon fine-grain sea salt or Herbamare

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1 tablespoon extra-virgin olive oil
1 small to medium yellow onion, diced
2 large garlic cloves, minced
1/2 cup raw cashews, soaked 3-4 hours or overnight in water
2 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes, with their juices (I recommend San Marzano tomatoes)
1/4 cup oil-packed sun-dried tomatoes, drained
3-4 tablespoons tomato paste
1/2-1 teaspoon dried oregano
1 teaspoon fine-grain sea salt
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4-1/2 teaspoon dried thyme

for serving

fresh basil leaves
olive oil
freshly ground black pepper

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make the croutons

Preheat the oven to 425 F. Line a large, rimmed baking sheet with paper towels. Place the rinsed chickpeas on the paper towels and place a couple of paper towels on top. Roll them around until any liquid on them has been absorbed. Any excess moisture will keep them from crisping up in the oven. Discard the paper towels.

Transfer the chickpeas to a large bowl and stir in the grapeseed oil, oregano, cayenne, garlic powder, onion powder, and salt. Line the baking sheet with parchment paper and then spread the chickpeas in an even layer on the baking sheet.

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Bake for 15 minutes, give the pan a shake, then bake for an additional 15-20 minutes more.  The chickpeas should be lightly charred and golden brown.

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Let cool on the baking sheet for 5 minutes. The chickpeas will crisp up as they cool. Trying to keep your fingers off of them at this point will be hard. They make a great snack!

make the soup

In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5-6 minutes, or until the onion is translucent.

In a blender, combine the soaked cashews (make sure to drain them first) and the broth and blend on high speed until creamy and smooth. Add the garlic-onion mixture, tomatoes and their juices, sun-dried tomatoes, and tomato paste and blend on high speed until smooth.

Pour the tomato mixture into the saucepan in which you cooked the onions and set the pan over medium-high heat. Bring the mixture to a simmer, then stir in the oregano, salt, pepper, and thyme, all to taste.

Gently simmer over medium heat, uncovered, for 20-30 minutes, until the flavors have developed.


Ladle the soup into bowls and top each with chickpea croutons. Garnish with the minced fresh basil, a drizzle of olive oil, and freshly ground black pepper.

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tip: the chickpeas will lose their crispiness as they swim in the soup, so be sure to add them just before you sit down to eat, or add them while you are eating, a little bit at a time.




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2 Replies to “Cream of Tomato Soup with Roasted Italian Chickpea Croutons”

  1. Can’t wait to try this Allison! It is perfect soup weather out there, and this sounds so warming.


  2. The Ruby Spoon says:

    I hope you enjoy it Diane!

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