Roasted Tomato Chickpea Soup with Rosemary is a wonderful, comforting, mildly spiced soup. There are several ways of adapting it to fit to your particular style of eating. The recipe calls for chicken stock but can be made with vegetable stock to create a vegetarian soup or leave out the sour cream and it becomes vegan-friendly.
To make this soup pantry friendly, you can use Muir canned fire roasted tomatoes along with the canned garbanzo beans (chickpeas) and a box of vegetable or chicken stock, I like the Imagine organic brand. These are all items that I always keep on hand.
I have tested several versions of this Roasted Tomato Chickpea Soup recipe: store-bought chicken stock as well as homemade vegetable stock. Other variations I have tried left out the sour cream and added Siracha. Every version has been delicious and full of flavor. A perfect recipe for me is when I can make simple adjustments and adapt it depending on what I have in my pantry or who I am cooking for. If you want to make your own vegetable broth check out my vegetable stock recipe here.
The addition of the fresh rosemary sautéed in olive oil is the twist makes this soup all come together and smells amazing too.
Chickpeas (garbanzos) are a special little bean. I have always loved them since I was a kid. I put them in salads or will throw salad dressing on them then eat directly out of the can. They are so versatile. They can be a dip (hummus), a little fried ball in a middle eastern sandwich (falafel) or a soup or stew ingredient. I know they aren’t for everyone but this recipe may change your mind.
Adapted from “Soup of the Day” by Kate McMillan.
Roasted Tomato Chickpea Soup
- Total Time: 1 hour 10 minutes
Ingredients
- 1 lb Roma (plum) tomatoes or 1 can of fire roasted tomatoes
- 6 tablespoons olive oil
- Salt & pepper
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon cumin or more to taste
- 1/2 teaspoon smoked paprika
- 3 cans of chickpeas, drained
- 4 cups chicken or vegetable broth
- 3 sprigs rosemary
- Siracha
- 1/2 cup of sour cream
Instructions
- Preheat the oven to 450º
- Slice tomatoes in half, lengthwise, place on a baking sheet. Drizzle with 2 teaspoons of olive oil, season with salt and pepper. Roast 20-25 minutes until soft and caramelized.
- Heat 2 tablespoons of olive oil in a large heavy pot. Add the onion and garlic and sautée for 5 minutes. Add cumin and paprika then stir for another minute. Add drained chickpeas, tomatoes and broth, stir to combine and bring to a boil then lower heat and simmer for about 45 minutes. Remove from the heat and let cool slightly.
- Blend 1/2 to 2/3 of the soup, depending on the texture you want. Blending more will create a thicker soup. Return soup to pot with remaining unblended soup. You will want to do this in batches unless you want an explosion of soup all over your kitchen. Do not fill the blender more than halfway.
- Here is the key for great flavor. Heat a small pan with 3 tablespoons of olive oil. Once warm, add rosemary sprigs and sautée until aromatic, approximately 3 minutes. Pour oil along with the rosemary sprigs into soup mixture and stir.
- I like to add a couple squirts of Siracha to bring up the spice a bit.
Notes
Optional: add a couple of spoonfuls of sour cream as a garnish when serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop/Oven
- Cuisine: Healthy
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