September 28, 2015
Chickpeas lend a creaminess to this hearty and healthy tomato soup—imagine cream of tomato, but without the cream. Simple to whip up for dinner on a weeknight, most of the ingredients probably already live in your pantry!
Yield: 6 servings
Active Time: 10 minutes
Total Time: 50 minutes
3 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
2 tablespoons minced rosemary
3 (14.5-ounce) cans diced tomatoes
2 tablespoons honey
1 teaspoon salt
Freshly ground black pepper
2 (15-ounce) cans chickpeas, drained and rinsed
4 cups vegetable stock
Warm the olive oil in a large heavy-bottomed pot set over high heat and add the onions. Stir and turn heat down to medium after 1 minute. Let onions cook, stirring occasionally, for 5 minutes. Add the minced garlic and rosemary. Cook for a minute or two, and then add the tomatoes, honey, salt, pepper, 1 can chickpeas, and the stock. Bring to a boil over high heat, then reduce heat and simmer, covered, for 30 minutes.
Turn off heat and let cool slightly. Working in batches, purée soup in blender and return to pot. Add the remaining can of chickpeas and warm the soup to serve.
Photo credit: Paul Delmont
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