There are two kinds of people in the world: tomato soup people and everyone else. You will find me in the first category, cheering on that tangy fruit/vegetable goodness in all it's glory. I have loved tomatoes since I was a little girl, often asking my grandmother to slice them for me so I could cover them in salt and pepper and eat a whole tomato.
After I saw Harriet the Spy (please tell me you revered this mastery of cinematic work from Nikelodeon as much as this girl?.... I may have had a spy journal where I made notes about all of our neighbors from the bushes... i digress. back to tomoatoes.) Harriet, arguably the world's greatest spy, was fueled by tomato and mayonnaise sandwiches on white bread. Y'all, after watching that movie, I would beg for tomato and mayo sammies, convinced they would fuel my spy powers.
All of that to say I love me some tomato.
I have always wanted to make my own tomato soup, because let's be honest, I grew up on Campbell's soup from the can. When we moved to Tanzania I found myself pregnant and craving tomato basil soup, with nothing left to do than to figure out how to make it happen. We had tons of tomato at the market and fresh basil growing in our yard.
Homemade tomato basil soup and a pipping hot grilled cheese is good for the pregnant lady soul. Since I have kept making soup because yummmmmm.
As much as I love tomato soup, I find that is always needs to be served as a SIDE, with something. I started adding chickpeas to the soup to pack in some protein and make it more filling. Not to mention that, but it also adds a creaminess without adding the dairy! hey hey now! Its a win-win all around.
• With a SALAD: Spinach, arugula, avocado, some nuts + a vinagerette.
• Classic move with a grilled cheese. My suggestion is always a sharp sharp cheddar on Sourdough. I mean is there anything more glorious?
• With our family favorite of Flatbread Pizza.
Enough chit chat, let's get to the good stuff.
ROASTED TOMATO BASIL + CHICKPEA SOUP
• 1 Medium Onion
• 4 Cloves Garlic
• 2 lbs Tomatoes (I mix varieties; Roma, Cherry + Vine Ripened)
• 4 Cups Vegetable Broth (you can use chicken if not Vegetarian/vegan)
• 2-3 Cups Fresh Basil
• 1 15 oz can Chickpeas (rinsed + drained)
• 1/4 tsp Red Pepper Flakes
• salt + pepper to taste
• We are going to start by roasting the onions, garlic, and tomatoes to infuse them with more flavor for the soup.
• Preheat your oven to 425 degrees
• Cut your tomatoes in half, quarter your Onion, and peel your garlic. Toss those all on a pan and drizzle with olive oil and sprinkle with salt and pepper to taste. Roast them in the oven for 35-40 minutes, until bubbly + brown.
• Toss your roasted onions, garlic, and tomatoes into a medium-sized pot. Make sure to use all of the juice and drippings on the pan and add them too! That is flavor we don’t want to miss out on!
• Add your broth, red pepper flakes, chickpeas, and fresh basil to the pot and bring to a boil.
• Once boiling, turn down to a low simmer, cover, and simmer for 20 minutes.
• Using Immersion blender, carefully blend until the soup is smooth and creamy.