Almost-Instant Chickpea-Tomato Soup - Vegan

Submitted by: monica on April 25, 2020

4 servings


1 1/2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
2 garlic cloves, crushed
1 (14.5-ounce) can crushed or diced
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 cup plain unsweetened soy milk Salt
Ground cayenne
2 tablespoons minced fresh
cilantro or parsley


  1. In a high-speed blender, combine the chickpeas and garlic and process until finely ground.
  2. Add the tomatoes, cumin, lemon juice, oil, 1/2 cup of the soy milk, and salt and cayenne to taste. Blend until smooth.
  3. Add as much of the remaining 1/2 cup of soy milk as needed to achieve desired consistency—not too thin or too thick—and blend until smooth and creamy. Taste and adjust the seasonings, adding more salt and cayenne, if necessary.
  4. Transfer the soup to a large saucepan over medium heat and cook, stirring, until hot, about 5 minutes. If serving hot, ladle into bowls, top with minced cilantro, and serve at once. If serving chilled, let the soup cool to room temperature, then transfer to a serving bowl. Cover and refrigerate until chilled, about 3 hours. Then ladle into soup bowls and garnish with the cilantro.


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