Bakerita · by Rachel Conners★ 5.0 (3)
Roasted Tomato Chickpea Soup
NUTRITION · PER SERVING55M COOK
CAL 10%·PRO 13%
CARBS 27G54% OF CAL
7G FIBER0G ADDED10G INTRINSIC10G OTHER10G TOTAL SUGAR
FAT 9G39% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy roasted tomato and chickpea soup with Italian herbs and cashew cream. Plant-based and protein-packed, it's warming and satisfying enough to stand alone as a main course. Ready in under an hour.
mainitaliansoupbeans🌀 blender🍪 sheet pan🍲 stockpot🔥 oven♨️ grilldairy freegluten freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 medium yellow onion (quartered)
- 4 cloves garlic
- 2 pounds fresh tomatoes
- 2 cups low-sodium vegetable broth
- ½ cup raw cashews (optional, for creaminess)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt & pepper (to taste)
- 1½ cups chickpeas (drained and rinsed)
At a glance
PER SERVING · TIME 55M
CAL 10%·PRO 13%
CARBS 27G54% OF CAL
7G FIBER0G ADDED10G INTRINSIC10G OTHER10G TOTAL SUGAR
FAT 9G39% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 385mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 707mg
- Calcium
- 73mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 385MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.