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Roasted Red Pepper Tomato Soup With Roasted Chickpeas
Sneha Kishore

Roasted Red Pepper Tomato Soup With Roasted Chickpeas

When the weather starts to get cold, there is nothing like a warm bowl of soup to soothe the soul. Soups can be a great way to get veggies into the diet during those cold winter months.


  • 12 medium size tomatoes
  • 1 large red pepper
  • 1 large red onion
  • 4-6 garlic cloves
  • salt and pepper to taste
  • 2 Tbs chopped basil
  • 1/2 C cashews
  • 4 C low sodium vegetable broth
  • *Roasted chickpeas


  1. Pre heat oven to 400 degrees F
  2. Chop tomatoes, red pepper, red onion, garlic into large chunks
  3. Place veggies on a lined baking tray and lightly spray with cooking oil if desired. Add salt and pepper and mix.
  4. Place in oven and cook for 20-30 minutes depending on the oven. Veggies should be well roasted.
  5. Place in a high speed blender along with cashews and blend until smooth and creamy. For a regular blender, soak cashews for 1 hour and then blend.
  6. Place mixture in a pot along with vegetable broth and bring to a boil on the stove for about 5 minutes. Then turn off heat and add basil and chopped spinach.
  7. *For the roasted chickpeas, drain and rinse 1 can of unsalted chickpeas. Dry and place on a lined baking tray and coat with cayenne pepper, paprika, salt and pepper. Mix and bake along with the veggies for 15-20 minutes.
  8. To serve add soup to a bowl and top with a handful of roasted chickpeas.

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