This creamy, Healthy Dairy-Free Tomato Soup with Crispy Chickpeas takes a spin on the comforting classic while being packed with plant-based protein from the white beans, which are blended right into the soup, and the crispy chickpeas on top! We use coconut milk for that classic creaminess and sundried tomatoes for even more flavor, making this 25-minute vegan soup the most delicious easy meal that everyone will love!

White bowl with tomato soup inside with crispy chickpeas and a spoon in it.

Lee’s 5-star review ⭐️: “Have made this soup several times and it’s just soooo yummy! Great blending of flavours.”

Friends, I hate to brag, but I kinda see myself as the soup queen. I have a reputation for making delicious, healthy soups (like, hello, have you tried my 30-Minute Sweet Potato, Kale & Lentil Soup?!) and this creamy vegan tomato soup is no different.

I knew I wanted to keep this dairy-free tomato soup close to the classic while adding my own healthy twist, just like I did with my absolutely delicious 20-Minute Easy Vegan Tortellini Soup with White Beans!

After testing different ways to make it creamy, coconut milk was the clear winner. It adds a dairy-free, silky creaminess to the soup, and we also use sundried tomatoes for tons of umami-packed flavor. PLUS, we make our own crispy chickpeas that kind of act as a delicious, crunchy crouton on top.

Seriously, I’m drooling just thinking about it.

White bowl with tomato soup inside with coconut milk drizzled on top and crispy chickpeas on top with crispy chickpeas in the background.
Cutting board with a white bowl with diced tomatoes in it, with an onion, garlic, a hwite bowl with white beans and sundried tomatoes on the side.

What Makes This Soup Healthy?

I’m so glad you asked! As a Registered Dietitian, you probably know that I’m all about sharing easy, balanced meals that are packed with protein and fiber, and I made sure when testing this high-protein vegan soup that it’s no different!

The white beans that are blended into the soup and roasted chickpeas on top add a whopping 18 grams of protein and 14 gram of fiber per serving!

AND, because this is a tomato soup, it’s obviously packed with veggies!

Never blended white beans into soup before? Don’t fret, I do it all the time! I promise you won’t even be able to taste them, and they add such a delicious creaminess, like in my High Protein Sweet Potato & Apple Soup!

Small bowl with crispy chickpeas and a spoon to the side.

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What to Serve with This Tomato Soup

I developed this tomato soup with chickpeas to be its own standalone meal, but it also pairs perfectly with my 5-Minute Fresh Green Salad with Lemon Garlic Vinaigrette for some extra veggies!

Large pot with tomato soup with chickpeas on top and a ladle in the pot.
White bowl with tomato soup inside with coconut milk drizzled on top and crispy chickpeas on top with crispy chickpeas in the background and a spoon getting some soup.

Time to Make a Cozy Soup!

Since we make the soup and the Air Fryer Crispy Chickpeas at the same time, it comes together in less than 30-minutes!

Small bowl with crispy chickpeas and a spoon to the side.
Make a batch of the Crispy Chickpeas!
Large pot with diced onion inside and herbs.
In a large pot over medium heat, sauté the onion in the olive oil for 2-3 minutes, until the onion is translucent. * Add the minced garlic, oregano, thyme, salt and pepper and sauté for another 1-2 minutes.

Large pot with broth, white beans, tomato paste and herbs inside.
Add the diced tomatoes, white beans, tomato paste, sundried tomatoes, coconut milk and vegetable stock to the pot and increase the heat to medium-high until the soup comes to a simmer. Reduce the heat and let simmer for 15-20 minutes.
Large pot of tomato soup with coconut milk inside.
After 15-20 minutes, you’ll notice that the soup has darkened slightly in color and has reduced slightly. Using an immersion blender or high speed blender, blend the soup until silky smooth.
Large pot with tomato soup with chickpeas on top and a ladle in the pot.
Serve with crispy chickpeas overtop and enjoy!
White bowl with tomato soup inside with coconut milk drizzled on top and crispy chickpeas on top.
This soup is delicious on its own or paired with a salad or sandwich!

White bowl with tomato soup inside with coconut milk drizzled on top and crispy chickpeas on top.

White bowl with tomato soup inside with crispy chickpeas and a spoon in it.
5 from 1 review

Healthy Dairy-Free Tomato Soup with Crispy Chickpeas

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Author: Lauren McNeill, RD
This creamy, Healthy Dairy-Free Tomato Soup with Crispy Chickpeas takes a spin on the comforting classic while being packed with plant-based protein from the white beans, which are blended right into the soup, and the crispy chickpeas on top! We use coconut milk for that classic creaminess and sundried tomatoes for even more flavor, making this 25-minute vegan soup the most delicious easy meal that everyone will love!
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Ingredients
 

For the soup

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt, or to taste
  • 1/2 tsp pepper, or to taste
  • 796 ml diced tomatoes, no salt added
  • 540 ml white navy beans , or cannellini beans
  • 156 ml tomato paste
  • 1/3 cup sundried tomatoes, chopped
  • 400 ml coconut milk
  • 4 cups vegetable broth

For the Crispy Chickpea Croutons

Equipment

  • 1 Large pot
  • High speed blender or immersion blender

Instructions
 

Make a batch of the crispy chickpeas croutons

Make the soup

  • In a large pot over medium heat, sauté the onion in the olive oil for 2-3 minutes, until the onion is translucent.
  • Large pot with diced onion inside and herbs.
    Add the minced garlic, oregano, thyme, salt and pepper and sauté for another 1-2 minutes.
  • Large pot with broth, white beans, tomato paste and herbs inside.
    Add the diced tomatoes, white beans, tomato paste, sundried tomatoes, coconut milk and vegetable stock to the pot and increase the heat to medium-high until the soup comes to a simmer. Reduce the heat and let simmer for 15-20 minutes.
  • Large pot with tomato soup with chickpeas on top and a ladle in the pot.
    After 15-20 minutes, you'll notice that the soup has darkened slightly in color and has reduced slightly. Using an immersion blender or high speed blender, blend the soup until silky smooth. Serve with crispy chickpeas overtop and enjoy!
Serving: 0.25of recipe, Calories: 500kcal, Carbohydrates: 58g, Protein: 18g, Fat: 23g, Saturated Fat: 9g, Sodium: 3mg, Fiber: 14g, Calcium: 230mg, Iron: 6mg
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!