Roast Tomato and Chickpea Soup

Roast Tomato and Chickpea Soup

When I was growing up, there was ONE soup that Mom always used to make for us when the weather was chilly.


It was our favourite and we used to LOVE it so when it comes to nostalgic meals that bring back happy memories, Tomato Soup is definitely one of those things I think about.

The flavours and the smells just remind me of quiet nights with my Mom and my Sister sitting down to eat a big bowl of soup.

And what I loved even more was when we were allowed to have our soup in a mug – there was something special about that because we felt like grown ups !

As time goes by, we sometimes forget about those nostalgic meals from years and years ago so when I was missing my Mom a few months ago, I decided to create a soup to dedicate to her.

It’s really easy to make and when we served it up at our Retreat, we topped it off with some fresh rocket and finely sliced sun-dried tomatoes for added flavour.

Roast Tomato and Chickpea Soup

Adding the chickpeas makes it rich and creamy and smooth, especially when you blend it up for a little longer and the olive oil on top – that just  makes it posh !!

I hope you enjoy it as much as I enjoyed putting it together and maybe today is one of those days that I will be making up a big pot of this !



1 kg tomatoes, roughly chopped

2 red onions, roughly chopped

1 large handful basil, roughly chopped

4 cloves garlic, roughly chopped

1 small handful fresh rosemary, roughly chopped

4 stalks celery, roughly chopped

Juice of 2 lemons

25ml olive oil

50ml balsamic vinegar

1 tablespoon ground pimento

1 teaspoon coarse salt

1 tablespoon honey

1 tin cooked chickpeas

500ml water

Putting it Together

  • Pre heat the oven to 200 degrees C
  • Place all ingredients (except the chickpeas and water) into a roasting pan and toss together until everything is nicely coated.
  • Place in the oven for about 45 minutes, checking it every now and then to give it a quick mix.
  • Once the onions are soft and the tomatoes are cooked through, place everything in a blender, including the water and chickpeas, and blend until smooth. You don’t want the tomatoes to be too dry as the juices are delicious.
  • Return the blended soup to a lightly heated pot and allow to come to the boil and then simmer for about 5 minutes.
  • Season to taste with salt and pepper and serve with some rocket, finely sliced sundried tomatoes and a drizzle of olive oil.