I love the recipes that Deb shares on the Meatless Monday link-up she does with Tina Muir, but I don’t usually make them myself because my husband is not a big fan of vegetables. A few weeks ago, though, she shared this Creamy Chick Pea and Tomato Soup recipe that looked like something my husband would like, so I decided to make it. It was so delicious–and so easy– that I have made it a few times now. Since I am loving it so much, I thought I would share my own variations.
Deb’s tomato soup recipe is very simple, but it calls for jalapeno peppers to add a bit of bite, and jalapeno peppers are one ingredient that I am just afraid to cook with. The first time I made her recipe, I improvised with hot sauce instead, but the hot sauce overwhelmed the other flavors. So, the next time I used flavored tomatoes and that worked out well.
These are all the ingredients I used:
1 14 oz. can diced tomatoes (any flavor)
1 14 oz. can chick peas (rinsed and drained)
1 15 oz can broth (vegetable or chicken)
1 small onion, diced
2 garlic cloves, minced
(plus salt and pepper to taste)
Add all ingredients to a soup pot, bring to a boil, and simmer for 30 min.
Transfer to a blender and puree to make a “creamy” soup.
This batch just barely fit in my blender!
Last weekend I made another batch for my Mom. Since she has a sensitive stomach, I used a milder variety of flavored tomatoes, skipped the onion and garlic, and added fresh basil instead–another winner.
Topped with Hemp Hearts–did you see my review?
This tomato soup recipe is so easy, but the reason I keep making it is because it is so delicious. I’ve also noticed that it is very filling–I guess because of the chick peas. Thanks again to Deb for this “keeper” of a recipe!
Do you have a favorite soup recipe?
Is there an ingredient that you are afraid to cook with?