Creamy Tomato Hummus Soup
Cozy Up with Creamy Tomato Soup & Spiced Chickpeas: A Mediterranean Delight!
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe for Creamy Tomato Soup with Spiced Chickpeas that’s not only incredibly delicious but also packed with flavor and goodness. This isn’t your average tomato soup – we’ve elevated it with a touch of Mediterranean flair and a delightful crunch from homemade spiced chickpeas.
This recipe strikes the perfect balance between simplicity and sophistication. It’s easy enough for a weeknight meal, yet impressive enough to serve to guests. The creamy tomato base is rich and comforting, while the spiced chickpeas add a satisfying texture and a warm, inviting aroma. Plus, it’s a fantastic way to sneak in some extra veggies!
What makes this soup special?
- Creamy Texture: We achieve a beautifully smooth and creamy texture without relying on heavy cream. The blending process creates a luxurious mouthfeel.
- Mediterranean Inspired: The use of fresh vegetables like onion, celery, and carrots, combined with the aromatic thyme, brings a taste of the Mediterranean to your kitchen.
- Spiced Chickpea Crunch: These aren’t just any chickpeas! Roasting them with a blend of cumin, chili powder, and paprika creates a crispy, flavorful topping that takes this soup to the next level.
- Versatile & Healthy: This soup is naturally vegetarian and can easily be made vegan. It’s also a great source of vitamins, fiber, and protein.
Tips for the Best Creamy Tomato Soup:
- Quality Tomatoes: Using high-quality canned crushed tomatoes will make a noticeable difference in the flavor of your soup.
- Don’t Skip the Thyme: The thyme adds a subtle but essential aromatic note. Fresh thyme is best, but dried thyme can be substituted (use about 1 teaspoon).
- Roast the Chickpeas Until Crispy: The key to perfect spiced chickpeas is to roast them until they’re golden brown and crispy. Don’t be afraid to let them go a little longer if needed.
- Adjust the Seasoning: Taste the soup and adjust the salt and pepper to your liking. You can also add a pinch of red pepper flakes for a little extra heat.
Frequently Asked Questions:
- Can I make this soup ahead of time? Yes! The soup can be made 1-2 days ahead of time and stored in the refrigerator. The chickpeas are best made fresh, but you can roast them a few hours ahead and store them in an airtight container.
- Can I freeze this soup? Yes, but the texture may change slightly. It’s best to freeze the soup before blending. Thaw overnight in the refrigerator and then blend before reheating.
- Is this soup gluten-free? Yes, this recipe is naturally gluten-free.
- Can I use fresh tomatoes instead of canned? Yes, you can! You’ll need about 2 pounds of ripe tomatoes, peeled, seeded, and chopped. You may need to simmer the soup for a longer time to allow the tomatoes to break down.
- What can I serve with this soup? This soup pairs well with a crusty bread for dipping, a side salad, or a grilled cheese sandwich.
We hope you enjoy this comforting and flavorful Creamy Tomato Soup with Spiced Chickpeas! It’s the perfect meal to warm you up on a chilly day.
Creamy Tomato Soup with Spiced Chickpeas
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 medium celery chopped
- 1 medium carrots chopped
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 4 cups vegetable broth
- 28 oz canned crushed tomatoes
- 2 sprigs thyme
- 15 oz chickpeas rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
Instructions
- In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add garlic and ginger, cooking an additional 3 minutes, until fragrant.
- Pour in the vegetable broth along with the crushed tomatoes and thyme, mixing well, and bring to a boil. Turn down the heat, cover and allow soup to simmer for about 20 to 30 minutes.
- To make the spiced chickpeas: Preheat oven to 400°F (200°C). Pat chickpeas dry with paper towels. In a bowl, toss chickpeas with olive oil, cumin, chili powder, paprika, and salt.
- Spread chickpeas on a baking sheet and roast for 25-30 minutes, shaking halfway through, until crispy.
- After about 30 minutes, transfer soup to a blender or food processor (you may need to do this in small batches) and blend until smooth.
- Pour soup into bowls and top with crunchy chickpeas. Serve and enjoy!
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