This simple soup elevates the classic tomato soup into a dish much more wholesome and filling. Chickpeas are sauteed with garlic and onion before being simmered with vegetable broth and crushed tomatoes. A little oregano adds a nice aromatic quality, and the plain Greek yogurt dolloped on top adds a rich creamy texture. This soup works as a great companion to other lunch-time recipes. Pair it with sandwiches, wraps, or salads for a filling and complete meal. This soup packs and reheats easily as well.
Hacking this Recipe
This soup can be made well in advance, just store in the refrigerator and reheat when ready to eat. Sealed and refrigerated, it should last 2-3 days. We recommend not adding the scallions or yogurt until right before serving.
Feel free to substitute your favorite vegan plain yogurt or vegan sour cream for the traditional yogurt in this recipe.