Recipe

Rosemary Tomato Soup With Chickpeas Recipe

	Orangeramona / All my dishes 5 months, 2 weeks ago 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. And it's even better as left-overs.... More Prep:10m Cook:30m Servings:8	Orangeramon
	quick easy cheap basic adjustable vegetarian vegan

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Ingredients

3 15oz cans chickpeas, drained and rinsed

3 tbl olive oil

3 cloves garlic, peeled and coarsely chopped

2 3'' sprigs fresh rosemary, trimmed and finely chopped

3 14.5 oz cans diced tomatoes

1 tsp salt

Fresh ground pepper to taste

4 cups vegetable stock ( I like Rapunzel brand, with herbs)

1 tsp tamarind concentrate or 1 tbl Balsamic vinegar

Directions

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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Comments

orangeramona 5 months, 2 weeks ago said:
I found this recipe online a couple of years ago, though I have altered it, I cannot remember from where I got it. If it looks familiar, let me know so that I can give proper credit.

carmenperez 4 months, 1 week ago said:
Hi hun
my husband loves tomatoe soup
me i love tomatoes im even growing plum
tomates right now so i will make this very soon
TY for sharing
Have a great day!

kdt 2 months, 2 weeks ago said:
This soup is absolutely fabulous. I ended up using less chickpeas, but will try it with more. I had some left-over rice one day and chucked that into a cup of the soup that I'd warmed up and it was delicious. Thanks for putting a truly wonderful soup recipe!

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Alterations

orangeramona 5 months, 2 weeks ago said:
This rosemary version is excellent served with toasts slathered with goat cheese, herbs and some fruity olive oil. It makes a wonerful companion to a grilled cheese (no Kraft cheese, please), I have omitted the rosemary and made this with garam masala and some smoky paprika for a spicy Indian version. i have also used peri-peri, cilantro, and a sauted mixture of serrano chilies, ginger and garlic. It's a very adaptable recipe. The garlic and the tamarind are the only seasonings I don't omit.

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