I LOVE tomato soup and this recipe has a delicious twist that will fill you up. It's a thick, creamy, healthy soup that just dances on your tongue.
You'll need...
2 tablespoons of olive oil
1 large onion, chopped
6 cloves garlic, chopped
Salt and Pepper (freshly ground is preferred)
1.5 tablespoons ground cumin
1 tablespoon paprika
1 cinnamon stick
4 cups (32 oz) chicken broth
2 15.5 oz cans of stewed tomatoes with juice
1 15 oz can of tomato sauce
3 15.5 oz cans garbanzo beans (aka chickpeas), drained and rinsed
Fried Rosemary:
2-3 sprigs of fresh rosemary
2 tablespoons of olive oil
Fresh parmesan for topping
Step 1: In a large pot or dutch oven add olive oil and sauté onion and garlic until onion is translucent (about 5-7 minutes).
Step 2: Add chicken broth, stewed tomatoes with juice, tomato sauce, and chickpeas.
Step 3: Add cumin, paprika, cinnamon stick, and salt and pepper to taste.
Step 4: Bring to a boil and reduce heat to a low boil for 20-30 minutes (uncovered) until chickpeas are soft.
Step 5: Remove the cinnamon stick and blend the soup with a hand blender or transfer to a standing blender until it's a purée (blend to a texture of your liking, for a really creamy texture keep blending).
Step 1: In a small frying pan add olive oil and heat until hot.
Step 2: Add sprigs of rosemary and fry until they are crispy about 1-2 minutes.
Step 3: Chop fried rosemary. Set aside for garnish.
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