Protein-rich, fast, easy, and super cheap: all of the components my meals would have in a dream world. This chickpea-tomato soup manages to satisfy all of them, and after years of sharing the recipe with my friends and family, I thought it's due time to let you in on this little soup hack. It involves blending a pint of tomatoes with a can of drained chickpeas together to form a creamless, pureed tomato soup. What I love most about this soup recipe is it's forgiving. You really can't go wrong, so long as you blend it up thoroughly and remember to season it liberally.
And just in case you needed more reason to slurp up this pureed soup: it contains almost 20 grams of fiber (nearly the total daily recommendation for women) — no chewing necessary. Although, I have heard nutritionists recommend pretending to chew soups and smoothies to avoid any digestional upset, so keep that in mind as you spoon up this comforting "cream" of tomato.
From Anna Monette Roberts, POPSUGAR Fitness
In a blender, combine tomatoes, chickpeas, and garlic together. Blend until a pureed soup forms. Add about 1/2 cup of broth or water if needed to help blend the ingredients.
Transfer puree to a sauce pot and heat until it gets bubbly. If you are using fresh tomatoes, cook until the tomatoes taste cooked (and not mealy), usually less than 10 minutes. Stir in some olive oil (a generous splash). Salt and pepper, to taste. Add a splash of vinegar or two, to taste.
Divide into two bowls, and garnish with basil leaves.