We ate this soup for a week straight. No lies. Not because I made so much of it that we had to keep slogging away at emptying some humungous pot of soup, but by choice! Before you think KB is a tormented soul at my culinary mercy, he actually asked me to make it over and over again. I told him that unless people knew better, they’d think we are on some detoxing liquid diet. Ha!
I was inspired to concoct this soup after seeing this recipe, but I changed it up and the results were mouthwateringly delicious! If tomato soup is your thing, you’ll love this!
Chunky Tomato, Basil & Chickpea Soup
1 x Large onion
2 x Medium carrots
2 x Cloves of garlic
1 x Generous tspn Paprika
1 x Generous tspn Cumin (ground)
5ml Ground black pepper
1 x 400g Tin chopped tomato
1 x 400g Tin tomato puree
1 x 400g Tin chickpeas
800ml Stock (vegetarian or chicken)
– Peel and dice the onion, carrots and garlic.
– Drain and rinse the chickpeas.
- Gently sauté the onions in coconut oil (or whatever you usually use) until translucent and glossy.
- Add the paprika and cumin.
- Add the carrots and garlic, muddle nicely so everything is coated in spices.
- Add the tinned tomatoes, tomato puree, stock, salt, pepper and sugar, simmer for 15min.
- Add the drained chickpeas and simmer for a further 15min or until the carrots are cooked.
- Lightly blitz the soup with a stick blender. Don’t overdo it, the consistency should be chunky.
- Serve with basil pesto and sour cream.
Spoon soup into bowls and top each serving with a generous spoon of sour cream, topped with a generous dollop basil pesto. (It also looks impressive when you serve it!)
- I changed it up and swapped out the chickpeas for lentils and it was also freaking amazing!
- I added a touch of chilli to the one batch, and… you guessed it…freaking amazing! (Seeing a trend here?)
- Plain yoghurt would work a treat instead of sour cream.
- Goes well with a glass of wine, fresh crusty bread smothered in butter, and even better with great company!
Header image source.