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!