tomato soup

Posted on November 7, 2011


Here’s an easy weeknight recipe that also happens to be inexpensive. The recipe is from Cooking Light, but I changed it a little. It is a light meal, so you could add a grilled cheese if you want.

I love making soup, and I especially like soup that has toppings. I like the roasted chickpeas, bacon, and garlic for topping this soup. The topping adds crunch and extra flavor.

Tomato Soup with Roasted Chickepeas

Based on this recipe from Cooking Light

Serves 3 for dinner, 4 for appetizer

  • 1 roasted red bell pepper, from bottled roasted red bell peppers
  • 2 TBSP olive oil, divided
  • 8 garlic cloves, divided (3 minced, 5 sliced)
  • ¼ cup milk
  • 1 cup low-sodium chicken broth
  • 1 (28-ounce) can no-salt-added whole peeled tomatoes, crushed
  • ½ tsp smoked paprika
  • ⅜ tsp salt, divided
  • ¼ tsp ground red pepper
  • ¼ tsp salt-free all-purpose seasoning, like The Delicious Dietitian Creole Spice Blend
  • 2 ounces center-cut bacon, finely chopped
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • ¼ tsp ground cumin
  • ¼ cup fresh flat-leaf parsley

Preheat oven to 400°.

Heat 1 tablespoon oil in a saucepan over medium heat. Add 3 minced garlic cloves; cook 1 minute. Add milk, chicken broth, and tomatoes; bring to a simmer. Add paprika, ¼ teaspoon salt, ground pepper, and salt-free seasoning; simmer 20 minutes, stirring occasionally. Cool for 10 minutes. Add bell pepper to tomato mixture and use an immersion blender to puree.

Combine bacon and chickpeas in a roasting pan; drizzle with 1 tablespoon oil, cumin, and ⅛ teaspoon salt. Toss. Roast at 400° for 10 minutes. Stir in 5 sliced garlic cloves, and roast 10 more minutes. Ladle soup into 4 bowls; top evenly with chickpea mixture and parsley. Enjoy!


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