It’s fall and to me that means cream soup time. Usually with some type of sandwich. The person who came up with soup and sandwiches eaten together was a pure genius, someone get them their prize! Anyway my Creamy Tomato and Chickpea Soup is very filling on it’s own because of the chickpeas. Plus this easy to put together and doesn’t talk long to make. Making it a fine addition to ones fall and winter rotation.
Creamy Tomato and Chickpea Soup
28 oz can crushed tomatoes
2 c chicken stock
15 oz can chick peas, rinsed, drained
2 clove garlic, chopped
3 T olive oil
1 T tomato paste
½ onion chopped
¼ t dried rosemary
1/4 t Salt
Cheddar Cheese, diced tomato and Croutons
Pour oil in big pot over medium heat add onions and cook and stir until onions are translucent. Add garlic and cook and stir for another 30 seconds.
Reduce heat to low. Add the tomato paste and cook for about a minute. Add the tomatoes, rosemary, cayenne pepper, and mix well. Place top on pot, increase heat to medium high. As soon as soup begins to boil reduce heat and simmer for 30 minutes.
In small batches blend soup in a blender, with kitchen towel covering the lid of the blender, until texture you want. You can also use an emulsion blender for this.
Pour soup back in pot and taste for seasoning. Add salt if needed. Sprinkle on croutons, diced tomato and cheese if using and serve hot. Enjoy.