If you're short on time but craving some homemade soup, I can't think of a better choice than this chickpea tomato soup. It requires little effort in exchange for delicious and healthy soup that's full of flavor. Gluten free and vegetarian if you sub vegetable stock for chicken. You'll need a blender, Vitamix, or immersion blender to puree the ingredients.
Chickpea Tomato Soup with Fresh Rosemary
- 2-15 oz. cans chickpeas, drained; or you can use 2 cups dried chickpeas. See note.
- 4 T. olive oil
- 4 garlic cloves, peeled and coarsely chopped
- 2- 3 inch sprigs fresh rosemary, needles removed and finely chopped
- 2- 20 oz. cans diced Italian plum tomatoes
- 1 T. sugar
- salt and pepper to taste
- 4 cups chicken or vegetable stock
Note: If using dried chickpeas, soak them overnight in a bowl of enough cold water to cover by several inches. Next day, drain the chickpeas, rinse them well, and place in a large stockpot. Cover with 2-3 inches of cold water, add salt, and simmer until tender, about 45 minutes to 1 hour. Drain and use in the recipe.
Drain the canned chickpeas and rinse them well in a colander. Add olive oil to a large soup pot and warm with the garlic and rosemary for 1 -2 minutes. Do not allow the garlic to brown. You just want it to flavor the oil. Add the tomatoes, sugar, salt and pepper and about half of the chickpeas, and finally the stock. Bring to a boil over high heat, then turn down to a simmer, partially covered for 20 minutes.
Remove the soup from the heat. Allow to cool slightly. Puree in batches using a Vitamix, blender, or immersion blender until smooth. Return soup to pot, add the remaining chickpeas, adjust seasonings, and warm over medium heat. Ladle into bowls and garnish with a fresh rosemary sprig if desired.
Recipe adapted from Once Upon a Tart.
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