Tomato-Chickpea Soup
From Anna Monette Roberts, POPSUGAR Fitness
Notes
- Though this recipe calls for one pint of tomatoes, you can use less. I often will just blend up whatever I have leftover. The soup will have a lighter color and less tart taste, but it'll still be delicious.
- If it's Winter or you don't have fresh tomatoes, substitute 1 small can San Marzano whole, peeled tomatoes with the juices.
- If I have them on hand, I love blending caramelized onions [1] into this soup, about 1/4-1/3 cup.
- I also love shaking in some nutritional yeast to give the soup a slightly cheesy flavor and vitamin B boost!
Ingredients
- 1 pint cherry tomatoes
1 can chickpeas, drained
1 clove of garlic
Broth or water, if needed
Olive oil, to taste
Salt and pepper, to taste
Balsamic, red wine, or sherry vinegar, to taste
Basil, to garnish
Directions
- 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.
[2]Information
- Category
- Main Dishes, Soup
- Cuisine
- North American
- Yield
- 2 servings