Description
Tomato soup doesn’t have to be boring. My creamy roasted Tomato Feta Soup with Pesto Chickpeas is packed with so much flavor and it’s easy to make. The oven and blender do most of the work, and you can easily prep this soup ahead of time. This elevated tomato soup recipe is freezer friendly and can be enjoyed for lunch or dinner.
Ingredients
Scale
- 6 large tomatoes, or 12-15 smaller tomatoes
- 1 large yellow onion, skin removed and chopped into about 6 pieces
- 4-6 peeled cloves garlic
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 8 oz feta cheese, softened at room temperature and then diced, or crumbled up
- 1/3 cup – 1/2 cup vegetable broth, or water (you may use more or less, depending on how thick you want your soup)
Pesto Chickpeas
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/4 cup prepared pesto sauce
- 1 pinch salt
Instructions
- Heat oven to 425 degrees F. and lay out an extra large baking sheet. Chop the tomatoes into halves, quarters or sixths depending on how large they are. I used large beefsteak tomatoes and cut them into about 6 slices each. If using roma tomatoes, just slice them in half.
- Add the chopped tomatoes onto a large sheet pan, along with the onion and garlic cloves. Drizzle with 2 tablespoons of olive oil and season with 1/2 teaspoon each of salt and freshly cracked black pepper. Use your hands to toss everything together to make sure all the onions and tomatoes are coated.
- Place in the pre-heated oven and roast until vegetables are softened and starting to caramelize, about 45 minutes, flipping everything halfway through. Remove from the oven and carefully add the roasted tomatoes, onion and garlic to a food processor. Add in the crumbled feta cheese and turn the blender on high speed.
- Slowly pour in the vegetable broth, while the blender is still going, until desired consistency is reached. I used about 1/2 cup of broth. I prefer my soup smooth and creamy, but you can make yours a little chunkier if you like. Soup can be served from the blender, or you can add it to a pot and re-heat, if needed.
- To make the pesto chickpeas: rinse and dry the canned chickpeas and add them to a medium sized baking sheet. Spoon on the pesto sauce and then use your hands to toss together until chickpeas are fully coated with the pesto. Sprinkle on a pinch of salt to the top of them and place in the oven. Roast chickpeas until they are starting to brown and crisp up, 15-20 minutes, stirring a few times during the cooking process.
- Pour soup into bowls and top with pesto chickpeas, crumbled feta cheese and fresh herbs, if you like.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Lunch, Vegetarian
- Method: Blender, Oven
- Cuisine: American
