Roasted Tomato & Chickpea Soup

On a scale of 1 to Cheap, this will cost you less than a box of Cornflakes. If anyone still eats Corn Flakes.

I rarely eat tomatoes and everyone goes on about the nutritional value and benefits of them so I thought I best get more of them into me. I’ve been trying to get into Tomato Soup without getting caught up imagining I’m drinking the sauce from a tin of beans or Spagetti Hoops. Eugh. So this was the perfect way.

This recipe made two bowls nearly full, so for two people or a big one for yourself. Double the recipe for four people


  • 6 Pack of Tomatoes, 99c
  • 3 cloves of Garlic, less if you’re not a big garlic fan.
  • Drizzle of Olive/Rapeseed Oil
  • Half a tin or thereabouts of Soaked Chickpeas, throw more in if you like to thicken it up. About 1euro for a tin.
  • Sprinkle of dried Parsley
  • Sprinkle of dried Oregano
  • Salt and Pepper to your liking.
  • Mixture of seeds to sprinkle on top (Optional)


  1. Slice up all the tomatoes, not too thinly. Lay them out on a baking tray.
  2. Drizzle as little or as much olive oil as you like over them. Sprinkle the parsley and oregano over all the tomatoes. Put more on if you like a lot of herbs, less if you like less.
  3. Roughly chop the Garlic and hide it under the tomato slices. My garlic got a little burnt so hiding it would be better.
  4. Throw that in the oven. Medium High heat.
  5. Let the tomatoes cook and soften away. Then flip them over to the other side after about ten minutes. The kitchen will smell amazing.
  6. Get the chickpeas ready by opening the tin, draining and throwing them into a bowl.
  7. When the tomatoes are all soft and mushy take them out of the oven and scrap everything from the baking tray on top of the bowl of chickpeas. Oil, herbs everything goes in.
  8. Get out your hand blender and blitz the whole concoction, adding water as you like to get the right consistency. Start with a small bit then keep adding until you have it as thick or watery as you like you soup.
  9. Sprinkle some seeds on top and off you go.

If you like, seeds are delicious toasted and are very easy to do while the tomatoes are cooking. I always toast a big batch at once. Get out a frying pan and set it to a low medium heat. Then throw your seeds onto the pan. No oil or anything needed. And shake every so often until they appear a bit brown or taste sort of smokey. You will have loads left for salads and other soups.

Cara xxx