Description
A warming and hearty tomato soup enriched with protein and packed with flavor.
Ingredients
Scale
- 2 cans diced tomatoes (14.5 ounces each)
- 1 cup vegetable broth
- 1 cup canned chickpeas, rinsed and drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- Optional topping: fresh parsley or cheese
Instructions
- Heat olive oil in a pot over medium heat until shimmering.
- Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
- Stir in minced garlic and continue cooking for 30 seconds until it smells warm and nutty.
- Pour in the diced tomatoes with their juice, followed by the vegetable broth. Stir everything together.
- Add chickpeas, dried basil, oregano, salt, and black pepper to the pot. Bring the mixture to a simmer.
- Allow the soup to simmer for about 20 minutes, stirring occasionally.
- Use an immersion blender to puree the soup partially or completely, depending on your desired texture.
- Taste and adjust seasoning if needed before serving.
Notes
Be patient when cooking the onions for a more developed flavor. Choose high-quality canned tomatoes for better taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg