Chickpea Creamy Vegan Soup
Servings 6
Ingredients
- 1 box chickpea pasta
- 1 tbsp olive oil
- 1 yellow onion, medium
- 2 garlic cloves, fresh
- 1 tsp thyme leaves, fresh
- 1 handful basil, fresh
- 1 tsp oregano, dried
- 1 handful cilantro leaves, chopped
- 1 tsp sea salt
- 1/2 tsp black pepper
- 28 oz can crushed tomatoes, organic
- 4 cups low sodium veggie broth, organic
- 1 cup vegan cheddar shreds
Roasted Chickpeas (Optional)
- 1 can chickpea or garbanzo beans, organic
- 1/2 tbsp Italian herbs
- 1 tsp garlic powder
- 1 tsp sazon
Instructions
- Cook pasta according to package directions. Set aside.
- In a large saucepan or Dutch oven heat oil over medium heat. Add onion and carrot. Sauté until onion is softened and fragrant, about 5 minute.
- Add herbs and sauté for about 1 minute.
- Stir in tomatoes and broth, bring to a simmer, and cook for 15 minutes. Add vegan cheese.
- Use an immersion blender or a regular blender to puree the soup until smooth. **If using a regular blender please read recipe notes**
- Stir soup in cooked pasta and serve. Garnish with fresh cilantro, more cheese or your favorite toppings.
- Enjoy!
Roasted Chickpeas (Optional)
- Rinse and pat dry chickpeas. Coat with olive oil and seasonings. Bake them for about 25 minutes over 350 degrees. I used my air fryer and baked them for 15 minutes.
Notes
If you are using a regular blender please allow soup to cool down for about 15 minutes to avoid burning yourself when pouring soup inside blender.
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