Cream of Tomato Soup With Crunchy Lemon Chickpeas
From Rachel Khoo's Kitchen Notebook [1]
Notes
Don’t boil the soup with the cream in it, as it will curdle.
Ingredients
- 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
- Preheat the oven to 350°F.
- 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.
- 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.
- 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.
- Ladle the soup into bowls and garnish with the crunchy chickpeas, a slice of roasted lemon, and a drizzle of the remaining cream.
Information
- Category
- Main Dishes, Beans
- Cuisine
- French
- Yield
- 2 servings (or 4 as a starter)