This vibrant summertime soup features a blended-tomato base that is full-bodied and bursting with fresh flavor. To get this easy soup on the table even faster, prepare the veggies ahead of time and keep them refrigerated until you’re ready to start cooking.
Ingredients
- 3 lb. tomatoes, seeded and chopped
- 1 cup chopped sweet onion, such as Vidalia or Maui
- 1 cup chopped red bell pepper
- 3 cloves garlic, chopped
- 1 15-oz. can no-salt-added chickpeas, rinsed and drained
- 1 cup low-sodium vegetable broth
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 cup yellow cherry or grape tomatoes, quartered
- ¼ cup unsalted raw pumpkin seeds (pepitas), toasted
- 2 tablespoons snipped fresh parsley
Instructions
- Working in batches, in a food processor or blender combine the first four ingredients (through garlic). Cover and process or blend until smooth.
- In a 4-qt. Dutch oven combine pureed vegetables, the chickpeas, and broth. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Season with salt and pepper.
- Top servings with quartered tomatoes, pumpkin seeds, and parsley.
Nutritional Information:
Per serving (¼ of recipe), 292 calories, 53 g carbohydrates, 14 g protein, 4.5 g total fat, 0.6 g saturated fat, 216 mg sodium, 15 g fiber, 19 g sugar
Note: Nutritional information is provided as an estimate only.
Hi,
Website is great but one request for you – would it be possible to include the recipe ingredients in Kilograms/Grams rather that Pounds/Ounces/Cups?
Hi we have gone plant Base over 2 Months now and love the the recipes and so easy to make wow never would have guessed there would be so many plant base recipes
And we feel great
W e make this recipe all winter long from tomatoes from our garden using frozen Roma tomatoes… it’s a winner!
* we caramelize the onions
Can I just use high quality Biance Dinapoli canned whole tomatoes and puree them? How many cans would I use as a substitute?
Delicious! Thank you for this fresh and easy prep meal.
I clicked on the Print/Save Recipe icon then saved as PDF.
Right below the picture of the soap, you will see one of the options listed underneath, far right, to PRINT/SAVE recipe. Click on it. You will then be asked for your email. Enter email. On your screen, a printable recipe should pop up, allowing you to print the recipe. Hope that helps for all those asking.
Delicious! Was even more flavorful the next day. Thank you!
Can this be frozen or canned?
Is the soup served cold ?
Mmm.. so delicious and healthy
Your recipe didn’t address the cornbread in the “instructions” portion. I am actually searching for a WFPB cornbread recipe.
I would like to print the recipe please provide directions
There doesn’t seem to be an easy way to do this. I copy and paste the recipe to a Word document and print. Alternatively, you could use the print feature in your browser but you end up with everything, then.
It is at the top of the recipe. Says print/save. There is a s also a printer icon
Such a nice idea to caramelize the onions! Thank you!
Looks good! I like to print before making so I haven’t tried it yet.
where do we print the recipe
gloria goldman
new to this site.
I can’t wait to try this.