This week I was in the mood for something classically comforting but unordinary at the same time. I decided to make a kicked-up version of tomato soup. What makes this recipe different? Garbanzo beans and coriander, which are not your average tomato-soup ingredients. These elements are pureed with canned tomatoes to make a soup with a wonderful texture and vibrant flavor that's subtly unusual. The recipe is so unbelievably easy and the soup is ready in under 30 minutes. It's an excellent option for a fast and easy dinner. To see how I made it please
Spicy Garbanzo Tomato Soup
From Martha Stewart
3 gloves garlic, minced
3 dried hot red chiles, chopped or 1/2 tsp. red pepper flakes
1 tsp. ground coriander
3/4 tsp. course salt
1/8 tsp. caraway seeds
2 tbsp. extra virgin olive oil
1 can (15 ounces) garbanzo beans, drained and rinsed
1 1/2 cups crushed tomatoes, with juice
1/2 cup drained jarred roasted red peppers, rinsed
3 1/2 cups homemade or low-sodium, store-bought chicken stock
Sour cream, for serving
parsley springs, optional for garnish
- Using mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.
- Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
- Stir in beans, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
- Working in batches, puree soup in a blender. Rewarm if necessary.
- Divide among bowls, and top each with a dollop of sour cream and a spring of parsley, if desired.