Tomato Soup with “Cheesy” Pea Crisps

5 minutes is all it took to make this soup. The chickpeas take a bit longer but they are so low maintenance it barely feels like it. And they are such a nice addition to the soup that it is really worth the extra effort.

Like a lot of people, I keep canned foods in my pantry. Mostly for “emergencies”, a last minute addition to a recipe, a lazy night of cooking, a quick fix to a meal. But I don’t base my recipes off of canned foods. I never thought I would see the day where I make almost an entire meal from canned foods, yet here it is. And I am shamelessly sharing it with you all. Because it was delicious and so easy to make. It was just me and the kids for the evening and I didn’t feel like ignoring them while I was taking the time to make a meal from scratch, playing with them sounded more fun than being in the kitchen. I wouldn’t do this often as I much prefer to eat fresh foods but I will definitely be doing it again 😉


Ingredients for the soup:

  • i yellow onion,chopped
  • 3 cloves of garlic, pressed or sliced
  • 1 28 oz can of organic peeled tomatoes (crushed, whole, diced, I don’t think it matters) My can conveniently had basil in it.
  • 1 cup almond milk
  • 1/2 tsp nutmeg
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1 TBS coconut sugar


  • In a skillet heat 1 TBS olive oil and sautee the onions and garlic until tender and you can smell the nice aroma.
  • In the meantime, put all other ingredients in a blender
  • add cooked onions and blend on high until nice and smooth
  • you can heat that up a little more in the skillet, or eat it as is, luke warm.
  • top with chickpea crisps

Ingredients for pea crisps:

  • 2 cans chickpeas
  • 2 TBS olive oil
  • 1 TBS nutritional yeast
  • 1/4 tsp salt


  • preheat over to 400*F
  • drain and rinse the chickpeas
  • in a bowl toss all ingredients until the chickpeas are well coated
  • lay in single layer on a baking sheet
  • put in the oven for about 30-40 minutes tossing occasionally
  • let cool a bit as this will allow them to get crunchy
  • eat fresh as these do not save well

I had some leftover pasta that I added to the soup for the kids. My daughter gobbled that up so quick! And the baby is a huge fan of the “cheesy” chickpeas. It was a win all around.