By Alex Phares, EFNEP Extension Associate
Summer seemed to hang on well into the fall months this year, but by December winter temps finally hit the Mountain State and early January is bringing about our first accumulating snow. It’s the perfect time of year to warm yourself with a hot bowl of homemade soup, and one of my favorites is good ol’ tomato soup.
This recipe is adapted from the Runner’s World Cook Book 2013 and is a healthy, delicious remake of classic tomato soup that adds chickpeas. Chickpeas are a great source of fiber and protein, and tomatoes are full of cancer-fighting antioxidants. To round out the meal, try topping with a tablespoon of cheese and serve with a side salad.
1 tablespoon extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 can (28 ounces) fire-roasted crushed tomatoes
2 cups low-sodium vegetable broth
1 teaspoon sugar
1/4 teaspoon black pepper
1 can (15 ounces) chickpeas
- Heat the oil in a large soup pot over medium heat.
- Add the onion and cook until soft, around 4 minutes (stirring frequently).
- Add the garlic and cook for about 30 seconds.
- Add the tomatoes and broth, raise heat and bring to a boil.
- Reduce heat to low and simmer for 5 minutes. Add sugar and black pepper.
- Add the chickpeas and simmer for 10 minutes.
- Carefully transfer to a blender (work in small batches, or the steam will build up in the blender. Only fill 1/2 – 2/3 of the way full).
- Blend ½ of the soup until mostly smooth, you may see bits of tomato and chickpea.
- Return to remaining soup in the pot and serve.