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Fast and Easy Cream of Tomato Soup

Snuggle up to Rachel Khoo's Cozy Cream of Tomato Soup

I seriously love Rachel Khoo for her British accent, colorful Anthropologie-esque style, and rustic French recipes. I'll never forget the first time I watched her show on the Cooking Channel and fell in love with her lavender chicken, which to this day is a staple in my dinner rotation. That's why, when her latest cookbook Rachel Khoo's Kitchen Notebook came out, I couldn't wait to find another easy essential. This cream of tomato soup caught my eye for a few reasons: I love roasted chickpeas as a soup topper, and Rachel calls for seasoning the tomato soup with vinegar, which my co-worker Nicole swears by.

I only made a few adjustments to the recipe; I couldn't source canned cherry tomatoes so I used a large can of San Marzano tomatoes (these tomatoes are so sweet and flavorful, they hardly need any adornment). Instead of using an immersion blender, I whirled everything up room temperature in my blender, then transferred it to a pot and heated it through. This soup is a far cry from your standard cream of tomato. The vinegar makes the tomato flavor explode, and the zesty lemon and crunchy chickpeas will make your tastebuds dizzy with pleasure. As the weather quickly changes and you start to crave the sun, this soup is as close to tasting Summer as you'll ever get.

Cream of Tomato Soup With Crunchy Lemon Chickpeas

From Rachel Khoo's Kitchen Notebook

Notes

Don’t boil the soup with the cream in it, as it will curdle.

Fast and Easy Cream of Tomato Soup

Ingredients

  1. 1 (14-ounce) can chickpeas, drained and rinsed
    1 unwaxed lemon, sliced
    4 cloves of garlic, unpeeled
    1 tablespoon canola or other vegetable oil
    Sea salt
    1 (28-ounce) can good-quality cherry tomatoes
    1 cup vegetable stock or water
    1 teaspoon sugar
    1 tablespoon red wine vinegar
    Freshly ground pepper
    3/4 cup heavy cream

Directions

  1. Preheat the oven to 350°F.
  2. Combine the chickpeas, lemon slices, garlic, and oil in a small bowl and toss to coat. Place the chickpeas on a rimmed baking sheet. Sprinkle with salt and roast for 30 to 40 minutes, or until golden and crunchy.
  3. Meanwhile, put the tomatoes and stock in a medium saucepan and bring to a simmer. Remove the roasted garlic from the baking sheet and squeeze the garlic from its papery husks, then add to the saucepan and simmer for 5 minutes. Add the sugar and vinegar, and continue simmering for 1 minute.
  4. Taste for salt and pepper and stir in half the cream, then remove from the heat and use an immersion blender to blend until smooth.
  5. Ladle the soup into bowls and garnish with the crunchy chickpeas, a slice of roasted lemon, and a drizzle of the remaining cream.
Image Source: POPSUGAR Photography / Anna Monette Roberts
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