This roasted tomato and chickpea soup is fire. The yogurt crema and crispy chickpea garnish make it a restaurant-quality dish that you can make right at home.
Do I love the roasted tomato and chickpea soup or the garnishes more? I can’t decide – Make this recipe and help me decide (let me know in the comments)!
This soup is everything you want to eat on a cold Fall or Winter day. It’s healthy and hearty, because of the chickpeas in the soup that give it substance. It’s herbaceous and tangy because of all the herbs and tomatoes. If you choose not to make the yogurt crema and crispy chickpeas, don’t worry – the soup is still a knock-out without them.
However, the spiced crispy chickpeas are so amazing, my husband and I will eat them as a snack without the soup! You can JUST make those and serve them in a bowl while drinking wine or cocktails. They’re SO MUCH healthier than chips.
Ingredient Notes:
- Dried Oregano – I chose to use dried oregano in this roasted tomato and chickpea soup, because most people have it in their pantry. If you happen to have fresh oregano in your refrigerator or want to buy fresh, use 2 sprigs of it. Add it when you add your rosemary, and remove the sprigs when you remove the rosemary sprig.
- Fresh Rosemary – You can substitute dried rosemary here, if you’d like (1/2 teaspoon for 6 portions). But I like fresh rosemary so much more!
- Soy Sauce/Tamari – I know it seems odd, since this soup has Italian flavors! But the small bit of soy sauce adds a lot of depth to the soup. You’ll see when you make it.
- Fresh Herbs – I didn’t specify an herb here because so many will work. It’s mainly just for color. I’d use basil, parsley, or chives.
- Smoked Paprika – This is one of my pantry staples! I love the smokey flavor it gives food. I highly recommend going out to buy it, it can be found at most grocery stores. However, you can always substitute regular paprika.
Roasted Tomato and Chickpea Soup
This roasted tomato and chickpea soup is fire. The yogurt crema and crispy chickpea garnish make it a restaurant-quality dish that you can make right at home.
Equipment
- Parchment Paper
- Blender or Immersion Blender
- 2 Medium Bowls (if choosing to make the crema and crispy chickpeas)
- Fine Mesh Sieve (if choosing to make the crispy chickpeas)
- Paper Towels (if choosing to make the crispy chickpeas)
- 1 Medium Pot (if choosing to make the crispy chickpeas)
- Slotted Spoon (if choosing to make the crispy chickpeas)
Ingredients
For the Soup:
- 8 Roma tomatoes cut in half lengthwise
- 2 tablespoons avocado oil
- 1 teaspoon dried oregano
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 3 shallots peeled and cut into small chunks
- 1 medium carrot peeled and cut into small chunks
- 1 stalk of celery cut into small chunks
- 4 garlic cloves peeled and smashed
- ¼ cup tomato paste
- 1 quart chicken or vegetable stock
- 1 sprig rosemary
- 1 15.5 oz. can chickpeas, drained and rinsed
- 1 teaspoon soy sauce or tamari
- Yogurt Crema recipe below
- Crispy Spiced Chickpeas recipe below
- Fresh herbs to garnish
For the Yogurt Crema:
- ½ cup full-fat Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- Kosher salt
For the Crispy Spiced Chickpeas:
- 1 15.5 oz. can chickpeas, drained, rinsed, and thoroughly dried
- Oil for frying
- Kosher salt
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon ground cumin
Instructions
For the Soup:
- Adjust rack to top position and preheat oven to 450°F. Line a sheet pan with parchment paper.
- Place the tomatoes on the sheet pan and toss with the avocado oil, half the dried oregano, and a generous sprinkle of Kosher salt and freshly ground black pepper. Roast on the top rack for 30-35 minutes, until softened and starting to char.
- Meanwhile, heat half the olive oil in a large pot over medium heat. Add the shallots, carrot, celery, garlic cloves, and ½ teaspoon of Kosher salt. Cook, stirring occasionally, until stating to brown, 4-5 minutes.
- Add the tomato paste, and the remaining olive oil and dried oregano and cook, stirring often, until slightly darkened, 30 seconds to 1 minute.
- Add the stock, whole rosemary sprig, and drained chickpeas and bring to a boil. Then cover tightly, turn the heat to low, and simmer for 30 minutes.
- Turn heat to medium-low. Add the roasted tomatoes to the pot and bring to a simmer, breaking up the tomatoes with a wooden spoon. Cook, uncovered, for 12 minutes.
- Remove from the heat and discard the rosemary sprig. Add soy sauce. Puree until smooth, using an immersion blender or a regular tabletop blender. Season generously with Kosher salt, as desired.
For the Yogurt Crema:
- In a medium-sized mixing bowl, stir together the yogurt, lemon juice, olive oil, and honey. Add water, 1 teaspoon at a time, until it reaches a thick drizzling consistency. Season with Kosher salt, to taste.
For the Crispy Spiced Chickpeas:
- Place a fine mesh sieve over a medium-sized mixing bowl with paper towels on top of the sieve. Set aside until ready to use.
- Place the chickpeas in a medium-sized heavy-bottomed pot. Add frying oil three-quarters of the way up the pot. Set over medium-high heat and bring to a boil. Cook for 12 minutes, stirring the chickpeas occasionally, until crispy.
- Using a slotted spoon, transfer the chickpeas to drain over the paper towel-lined sieve. Then transfer the chickpeas into the mixing bowl underneath and toss with a generous amount of Kosher salt, the smoked paprika, and cumin, until evenly coated.
Notes
Roasted Tomato & Chickpea Soup can be stored in an airtight container in the refrigerator for up to 3 days.
Yogurt Crema can be stored in an airtight container in the refrigerator for up to 3 days.
Crispy Chickpeas are best made the day you want to serve them, or else they could soften.
Tried this recipe?Let us know how it was!
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