Rosemary Tomato Soup With Chickpeas
From orangeramona 15 years ago
- 30 minutes to make
- Serves 8
This simple, fresh, tangy tomato soup is made more substantial and creamier with the addition of earthy chickpeas. Made as is or change out the rosemary for the seasonings of your choice, this soup can made to fit anyones tastes. Read more And it's even better as left-overs. See less
Ingredients
- 3 15oz cans chickpeas, drained and rinsed shopping list
- 3 tbl olive oil shopping list
- 3 cloves garlic, peeled and coarsely chopped shopping list
- 2 3'' sprigs fresh rosemary, trimmed and finely chopped shopping list
- 3 14.5 oz cans diced tomatoes shopping list
- 1 tsp salt shopping list
- fresh ground pepper to taste shopping list
- 4 cups vegetable stock ( I like Rapunzel brand, with herbs) shopping list
- 1 tsp tamarind concentrate or 1 tbl balsamic vinegar shopping list
How to make it
- Drain and rinse chickpeas, set aside.
- Heat olive oil in a good-sized soup pot over medium to low heat, when hot, add rosemary and garlic. Cook for 5 minutes.
- Add tomatoes, salt, pepper, tamarind or Balsamic, 1/2 of the chickpeas and the stock.
- Bring to boil over high heat, reduce to low, partially cover and simmer for 20 minutes.
- Remove soup from heat and puree (an immersion blender is easiest, but if using a regular blender, allow soup to cool for 30 minutes before pureeing)
- Add remaining chickpeas and bring to temp. Serve hot.
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