This roasted tomato and chickpea soup is fantastic, and 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 – Maybe you can make this recipe and help me out (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 boyfriend 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.
- Campari Tomatoes – I chose to use these because they are sweeter and a bit less acidic than other tomatoes. If you cannot find them, you can substitute one large beefsteak tomato for every three Campari used, or one Roma tomato for every one and a half Campari used.
- Sugar – I love adding a bit of sugar when roasting tomatoes, because it helps to bring out their sweetness, but if you do not want to use white sugar, you can always leave it out.
- Avocado Oil – I love using avocado oil for cooking when I am sautéing, stir fry-ing, or searing. It has a high smoke point, which means it can get very hot before it starts to smoke and burn, similar to other neutral oils, like vegetable or canola. However, it’s SO MUCH healthier than those oils, almost as healthy as olive oil. You can read more about it here. If you want, you can substitute olive oil or grapeseed oil, but you should be able to find avocado oil in most grocery stores.
- 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
- Parchment Paper
- Sheet Pan
- Large Pot
- Small and Medium Mixing Bowls
- Small Pot
- Spider or Slotted Spoon
- Paper Towels
Ingredients for the Soup:
- 16.5 oz. grape tomatoes
- 6 Campari tomatoes cut into quarters
- 5 cloves garlic
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon sugar
- 1 tablespoon dried oregano
- 2 tablespoons avocado oil
- 1 cup yellow onion diced into 1/2 inch pieces
- ½ cup carrot diced into 1/2 inch pieces
- ¼ cup celery diced into 1/2 inch pieces
- 1 leek white and light green parts only, diced into 1/2 inch pieces
- 1 ½ tablespoons tomato paste
- 2 sprigs rosemary leaves taken off and stems discarded
- 4 sprigs thyme leaves taken off and stems discarded
- 2 fresh bay leaves
- ¼ teaspoon red pepper flakes
- 1 15.5 oz. can chickpeas
- 5 cups chicken or vegetable stock
- 1 ¼ teaspoons Kosher salt
- ½ teaspoon white pepper
- Yogurt Crema for garnish, recipe below
- Crispy Spiced Chickpeas for garnish, recipe below
- Fresh parsley leaves for garnish
- Freshly ground black pepper for garnish
Ingredients for the Yogurt Crema:
- ½ cup Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- ¼ teaspoon Kosher salt
For the Soup:
- Position a rack in the middle of the oven and preheat to 400°F.
- Place the tomatoes and garlic on a parchment-lined sheet pan. Toss with 3 tablespoons of olive oil, ½ teaspoon of salt, the sugar, and 1 teaspoon of dried oregano. Roast in the oven for 15 minutes.
- While the tomatoes are roasting, start the soup. Place 2 tablespoons of avocado oil, the onion, and carrot in a large pot over medium-low heat. Cover and cook for 5 minutes. Add the celery and leeks, cover, and cook an additional 3 minutes, stirring every so often.
- Add the tomato paste and stir well to coat the veggies, then add the rosemary, thyme, bay leaves, red pepper flakes and leftover dried oregano. Stir to combine and cook for 30 seconds.
- Add the roasted tomatoes and garlic, along with their juices, plus the chickpeas and stock. Turn heat to medium-high and bring to a boil, uncovered, then turn heat to low, cover, and let simmer for 20 minutes.
- Take out the bay leaves and discard. Add the salt and white pepper, then puree the soup in a blender until completely smooth. Taste and adjust seasoning, if necessary.
For the Yogurt Crema:
- Place all ingredients into a small mixing bowl and whisk to combine. Season with more salt, if needed.
For the Crispy Spiced Chickpeas:
- Heat oil over medium-high heat in a small sauce pot. Take one chickpea and place into the oil to test if it’s hot enough. If it sizzles, then the oil is hot and you can gently place the rest of the chickpeas into the oil, making sure not to splatter yourself with the hot oil. A great way to do this is to take a slotted spoon (spoon with small holes) and carefully lower the chickpeas in the oil, one spoonful at a time. You can keep the slotted spoon near the stove for when it’s time to take the chickpeas out of the oil.
- Fry the chickpeas for 12-13 minutes, until completely crispy. Line a medium-sized mixing bowl with some paper towel and transfer the chickpeas to the bowl with the slotted spoon. We do this so the oil coating the chickpeas can drain onto the paper towel. Once you’ve removed all the chickpeas from the oil, remove the paper towel and immediately toss the chickpeas with the smoked paprika, cumin, and salt. Taste and adjust seasoning. Keep at room temperature until ready to use.
- Keep the leftover frying oil in the saucepan and let cool completely. You can strain the oil, store it in airtight containers in your pantry, and reuse it for the next time you need to fry something.
- Serve the soup in bowls drizzled with the yogurt crema and sprinkled with the crispy chickpeas, parsley, and freshly ground black pepper.