Roasted Tomato and Chickpea Soup
In short: Tomatoes, onion and garlic roasted until sweet and blended with chickpeas into a thick, rustic soup with smoked paprika and a splash of balsamic. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
Roasting tomatoes concentrates their sugars and gives a soup far more depth than boiling them ever could. Here they roast with onion and whole garlic cloves until soft and browned at the edges, then are blended with stock and half the chickpeas, which add body without any cream. The rest of the chickpeas stay whole for bite. It is a good way to use a glut of late-summer tomatoes, though canned ones also work in winter.
Instructions
- Heat the oven to 220°C (425°F). Spread the tomatoes, cut side up, with the onion and garlic on a large baking sheet.
- Drizzle with the oil and sprinkle with the paprika, oregano, salt and sugar. Roast for 40 to 45 minutes, until the tomatoes are soft and browned at the edges.
- Squeeze the roasted garlic from its skins into a large pot, and discard the skins. Add the tomatoes and onion with all the juices from the tray.
- Add the stock and half of the chickpeas and bring to a simmer. Cook for 5 minutes, then blend with a stick blender until smooth.
- Stir in the remaining chickpeas, the balsamic vinegar and pepper. Simmer for 5 to 10 minutes, until hot and slightly thickened.
- Taste and adjust the salt, then ladle into bowls and top with torn basil.
Tips
- Do not skip the sugar if your tomatoes are not very ripe. A small amount balances their acidity, and the soup tastes rounder.
- In winter, use 2 cans (400 g / 14 oz each) of whole tomatoes, drained, and roast them for only 25 minutes. Serve with toasted crusty bread for dipping, using gluten-free bread if needed.
Questions and answers
Can I freeze roasted tomato soup?
Yes. Cool it and freeze in portions for up to 3 months. Reheat on the stove and add a splash of water if it has thickened.
Do I need to peel the tomatoes?
No. The skins soften during roasting and blend smoothly. For an extra-silky soup, pass the blended soup through a fine sieve.
How can I make it creamier?
Blend all of the chickpeas, or stir in a few spoonfuls of coconut cream or plant cream at the end. A drizzle of olive oil also adds richness.
How long does it take to make Roasted Tomato and Chickpea Soup?
About 1 h 10 min in total: 15 min of preparation and 55 min of cooking.
How many calories are in Roasted Tomato and Chickpea Soup?
About 240 kcal per serving, with 7 g of protein, 27 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 27 g |
| Fat | 12 g |
| Fiber | 8 g |
| Sugar | 10 g |
| Sodium | 680 mg |
Estimated values, calculated from the ingredients.
