It’s that time of year again: the sun is setting a little earlier each day, the temperature is dropping and we’re craving hot soups to keep us warm at night. This recipe for tomato chickpea soup is a perfect blend of healthy and delicious. The chickpeas make it creamy, without the added heaviness of cream, while also naturally adding a ton of protein and fiber, so this soup is filling enough to make an entire meal out of it!
Tomato Chickpea Soup
4 cups vegetable broth
1 14 oz. can chopped tomatoes, with juice (1/2 reserved)
2 15 oz. cans chick peas, drained and rinsed (1/2 reserved)
1/2 cup chopped onions, sautéed for about 2 minutes
3 garlic cloves, sautéed for about 2 minutes
2 tablespoons lemon juice
1/4 cup fresh basil leaves
1/4 cup parsley leaves (reserved)
1/4 cup extra virgin olive oil (reserved)
salt and black pepper to taste
Place all ingredients, except the reserved ingredients, into blender or food processor and secure lid. Blend on high until smooth. Remove top and add the remaining reserved ingredients. Blend for an additional 20 seconds.Cook soup in saucepan on medium/low heat for 30 minutes. Serve immediately.
Want Another Soup Recipe? Make This Healthy Black Bean Soup Recipe!