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Tomato Spinach Soup with Chickpeas and Basil Pumpkin Seed Pesto

Tomato Spinach Soup with Chickpeas and Basil Pumpkin Seed Pesto

Let’s talk soup! 

I am yet to meet a person in my life time that doesn’t like some sort of soup. It could be any type of soup – we all have our favorites. But soup, without a doubt, is an all-round winner in every kitchen. 

And this soup is going to blow your mind (and your taste buds!). The tomato spinach soup with chickpeas and basil pumpkin seed pesto is everything you want and desire in a soup – creamy, full of flavor, super healthy for you, and of course, totally vegan. So what’s not to love? Nothing. 

I really wanted to expand on my soup collection but was very tired of the same old tomato soup that I have seen everywhere. So, putting my thinking cap on, I gave it a twist that has me falling in love with it. If you love tomato soup, you will want to put this in the front of your cookbook because you’re going to love this recipe. 

Tomatoes and spinach portrait

To make this mouth-watering recipe, you will need 11 ingredients and 30 minutes. You will also need a big pot and a food processor or an immersion blender. Best news yet, cleaning up is going to be a breeze! Another reason I love soups (because no one likes cleaning up). 

We will start this dish off with some olive oil, garlic, flour, and tomatoes. Together, these ingredients provide us with a good source of vitamin E, vitamin K, vitamin B6, manganese, and vitamin C. 

We then add in chick peas, spinach, basil, and pumpkin seeds for a good source of dietary fiber, protein, folate, magnesium, iron, and many more. For a full look at the essential vitamins and minerals you will get from this meal, take a look at our nutrition bar at the top of the page. 

Cooked tomatoes in a pot portrait

Tomato spinach soup with chickpeas and basil pumpkin seed pesto is the perfect dish for lunch or dinner because it’s:

  • Filling!
  • Easy to make! 
  • Can be enjoyed by the whole family.
  • A great source of protein – 20g per serve. 
  • Full of quality, nutritious ingredients.

What if you make too much soup or have leftovers? Well, that’s easy. Store it! You can put your soup into an airtight container and store it in the fridge for up to 48 hours. Simply heat and eat when ready.

Pumpkin seed and basil high protein pesto portrait

This recipe is a great option for work lunches! Not only is it filling (and going to make your co-workers think you’re a master chef), but it’s also very easy to transport and store. Hint: Store it in a microwave safe container to make heating it up easier. 

And there you have it my friends. Enjoy! 

Liked this recipe? Why not head over and check out our Chilled Green Pea and Onion Soup for soup-y goodness. 

Tomato spinach soup with chickpeas and basil pumpkin seed pesto double portrait

Ingredients
11
Prep time
20 minutes
Total time
Category: Lunch, Dinner
Serves 4
Diet Type: Vegan
Allergens: Gluten, Olives, Tomatoes

Ingredients

For the soup

  • 2 cups chickpeas
  • 4 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 1 tsp sea salt
  • 10 oz spinach (washed and chopped)
  • 3 lbs tomato (chopped)
  • 1 tablespoon wheat flour

For the pesto

  • 13 cup fresh basil (washed)
  • 1 cup pumpkin seeds (roasted)
  • 1 tsp sea salt
  • 1 cup water

Directions

  1. Use a big pot and heat up the olive oil for the soup, add garlic and flour and roast for 30 sec to one minute.
  2. Add the chopped tomatoes and cook on medium heat until slightly mushy for about 6 minutes, then take them off the stove and blend them.
  3. Add the Spinach and the Chickpeas and simmer for 4 more minutes.
  4. For the pesto add all the ingredients to food processor or use an immersion blender to achieve a smooth mixture.
  5. Before serving add salt and enjoy the soup with pesto sprinkled on top.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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