Chickpea cream soup with tomatoes

Chickpea and Tomato Cream Soup: A Healthy and Comforting Delight

Who doesn't love a warm and creamy soup that embraces our soul on colder days? Chickpea and tomato cream soup is an excellent choice, not only for its delicious taste but also for the nutritional benefits it brings. This recipe is simple, quick, and full of flavors, perfect for a light dinner or a comforting lunch. Let's discover together how to prepare this wonder step by step!

Total preparation time: 40 minutes
Cooking time: 25 minutes
Number of servings: 4

Necessary ingredients

- 1 can of Sun Food chickpeas (about 400 g)
- 1/2 can of Sun Food diced tomatoes (about 200 g)
- 1 medium carrot
- 1/2 celery root
- 1 medium potato
- 1 medium onion
- 3 cloves of garlic
- 2 tablespoons of roasted pepper paste
- 1 tablespoon of grated horseradish
- 1 teaspoon of truffle olive oil
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of allspice seeds
- Salt to taste
- Water, enough to cover the vegetables

Step-by-step preparation

1. Preparing the ingredients: Start by peeling the onion, carrot, celery, potato, and garlic. Cut the carrot, celery, and potato into small cubes, while you can leave the onion and garlic whole to flavor the soup.

2. Boiling the vegetables: Take a large pot and add the carrot, celery, onion, and garlic. Add enough water to cover the vegetables and a pinch of salt. Cover the pot and let the vegetables simmer over medium heat for about 15 minutes. This is the perfect time to enjoy the aromas that begin to reveal themselves.

3. Adding the main ingredients: After the vegetables have boiled, open the cans of chickpeas and tomatoes. Add the (drained) chickpeas and diced tomatoes to the pot, along with the sauce. Season with salt to taste and let everything simmer together for a few minutes. About 5-7 minutes will be sufficient.

4. Blending the soup: Once all the ingredients are cooked, turn off the heat. If you find that the soup is too liquid for your taste, you can drain a little of the broth into another pot. Use an immersion blender to puree the vegetables until you achieve a creamy texture. If you prefer a thinner soup, you can gradually add the broth you drained.

5. Finalizing the soup: Add the roasted pepper paste, grated horseradish, truffle olive oil, cumin seeds, and allspice seeds. Mix well to combine the flavors. Taste the soup and adjust the seasonings to your preferences.

6. Serving: Serve the chickpea and tomato cream soup in deep bowls, garnished with crunchy croutons for added texture. You can also add a few fresh parsley or basil leaves for a colorful appearance and a special aroma.

Useful tips

- Croutons: To prepare delicious croutons, cut the bread into cubes, drizzle them with olive oil, and sprinkle a little garlic powder. Bake them in the oven at 180°C for 10-15 minutes or until they become golden and crispy.

- Variations: This soup is extremely versatile. You can also add other vegetables such as zucchini or spinach to give it an even more nutritious touch. Additionally, you can experiment with different spices, such as turmeric or curry, to completely change the flavor profile.

- Pairing with other dishes: Chickpea and tomato cream soup pairs wonderfully with a simple green salad or a savory tart. Accompany it with a glass of dry white wine or a refreshing lemonade, and your meal will be complete.

Nutritional benefits

Chickpeas are an excellent source of plant-based protein, fiber, and B vitamins, contributing to healthy digestion and maintaining optimal body weight. Tomatoes provide a generous supply of antioxidants, particularly lycopene, which helps protect the body against diseases. This soup is not only tasty but also nourishing, perfect for the whole family!

Frequently asked questions

- Can I use dried chickpeas instead of canned? Of course! If you prefer dried chickpeas, make sure to soak them overnight and cook them before adding them to the soup.

- How can I store the soup? The soup can be stored in the refrigerator for 3-4 days in an airtight container. You can also freeze it for longer storage, but I recommend not adding the croutons until serving.

- Is it suitable for vegans? Absolutely! This recipe is completely vegan, providing you with a healthy and flavorful meal without animal-derived ingredients.

I encourage you to try this chickpea and tomato cream soup recipe and share your impressions. Enjoy your meal!

 Ingredients: 1 can of Sun Food tuna, 1/2 can of Sun Food diced tomatoes, 1 carrot, 1/2 celery, 1 potato, 1 onion, 3 cloves of garlic, 2 tablespoons of roasted pepper paste, 1 tablespoon of grated horseradish, 1 teaspoon of truffle olive oil, 1/2 teaspoon of cumin seeds, 1/2 teaspoon of allspice seeds.