Tomato Sage Chickpea Soup
Cozy Up with Creamy Tomato Soup with Spinach and Mushrooms
As the days get shorter and the weather turns cooler, there’s nothing quite like a warm bowl of soup to nourish the body and soul. Today, we’re sharing a delightful recipe for Tomato Soup with Spinach and Mushrooms – a vibrant, flavorful, and surprisingly easy-to-make dish that’s perfect for a weeknight dinner or a comforting lunch. This isn’t your average tomato soup; the addition of earthy mushrooms, fresh spinach, and a hint of sage elevates it to a whole new level of deliciousness.
This recipe draws inspiration from both Italian and Mediterranean cuisines, offering a healthy and satisfying meal packed with nutrients. The combination of sweet tomatoes, savory mushrooms, and vibrant spinach creates a beautiful harmony of flavors and textures. Plus, it’s a fantastic way to sneak in some extra veggies!
What makes this Tomato Soup special?
- Umami-Rich Mushrooms: Soaking the mushrooms not only tenderizes them but also infuses the soup with a deep, savory flavor.
- Nutrient Powerhouse: Spinach adds a boost of vitamins and minerals, while chickpeas provide plant-based protein and fiber.
- Simple & Flavorful: With minimal ingredients and straightforward instructions, this soup is a breeze to make.
- Versatile: Enjoy it as a starter, a light lunch, or a comforting dinner.
Tips for the Best Tomato Soup:
- Mushroom Selection: While we recommend using a mix of mushrooms, you can adjust the types based on your preference. Porcini mushrooms add a particularly lovely earthy flavor.
- Broth Quality: Using a good quality vegetable broth will significantly enhance the flavor of the soup.
- Spinach Freshness: Baby spinach wilts quickly, so add it at the very end to retain its vibrant color and nutrients.
- Adjust Seasoning: Don’t be afraid to taste and adjust the salt and pepper to your liking.
Frequently Asked Questions:
Q: Can I use canned tomatoes instead of crushed tomatoes?
A: Yes, you can! Just make sure to use high-quality canned crushed tomatoes and adjust the cooking time accordingly.
Q: Can I make this soup vegan?
A: Absolutely! This recipe is naturally vegan.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to an airtight container and freezing. It’s best to freeze it without the spinach, as it can become mushy when thawed.
Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich.
We hope you enjoy this comforting and flavorful Tomato Soup with Spinach and Mushrooms! It’s a recipe you’ll reach for again and again.
Tomato Soup with Spinach and Mushrooms
Ingredients
- 2 cups water for soaking mushrooms
- 1 tablespoon olive oil
- 1 medium onion thinly sliced
- 2 medium carrots chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1 tablespoon sage minced
- 1 tablespoon apple cider vinegar
- 28 oz whole tomatoes crushed
- 4 cups vegetable broth
- 1 cup mushrooms chopped
- 15 oz chickpeas drained
- 0.5 teaspoon salt
- 2-3 cups spinach baby spinach
Instructions
- Place the mushrooms in a bowl with 2 cups water; let them stand for about 15 minutes until tender.
- Meanwhile, thinly slice the onions. Peel the carrots; chop the carrots and celery into bite-sized pieces. Mince the garlic and sage.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and saute 3 to 4 minutes.
- Remove the porcini mushrooms from the water and roughly chop them; save the water for adding to the soup. Add the mushrooms and saute for 5 minutes until onions are tender, making sure to stir often.
- Add the celery and carrots and saute for 3 minutes. Add the garlic and sage and saute for 2 minutes.
- Deglaze the pan with the apple cider vinegar and stir for a few seconds until evaporated.
- Gently add the tomatoes and cook 2 for more minutes. Then add the broth, mushroom liquid, drained chickpeas and salt. Bring to a simmer and simmer for 10 minutes.
- Add the spinach and stir for a few seconds until wilted.
- Taste and adjust salt as necessary, then serve.
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