This comforting soup is packed with chickpeas and creamy sundried tomato flavour. It’s an easy one pot dinner for any night of the week.
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Ingredients
2 tbsp extra-virgin olive oil
1/2 cup diced sundried tomatoes
1 cup halved baby tomatoes
3 large garlic cloves, minced
½ cup diced yellow or white onion
½ cup diced carrots (about 1 medium carrot)
½ cup diced celery
2 tsp dried oregano
¾ tsp dried thyme
¼ tsp chili flakes
1 tsp kosher salt
2 tbsp tomato paste
2 x 398ml can chickpeas, drained and rinsed
5 cups vegetable broth
1 cup light cream or coconut milk from a can
2 tbsp finely chopped fresh basil plus more for garnish
parmesan cheese to garnish
Freshly ground pepper to taste
Optional: 2 cups finely chopped tuscan or curly kale
Servings4
Prep Time
10 Minutes
Cook Time
35 Minutes
Total Time
45 Minutes
To a large pot add olive oil over medium heat. When the oil is warm, add the diced onion, diced carrots and diced celery. Cook, stirring often for 6-8 minutes until the vegetables are softened and starting to turn golden brown.
Add the sundried tomatoes and baby tomatoes. Stir and cook for about 4-5 minutes until the sundried tomatoes are softened and the baby tomatoes are starting to break down.
Add the minced garlic, dried oregano, dried thyme, chili flakes and salt and cook until fragrant, about 1 minute.
Stir in the tomato paste and cook, stirring fairly constantly for 1 minute.
Add the chickpeas and stir to combine.
Add the cream (or coconut milk) and broth to deglaze the pan, scraping the bottom to release any browned bits.
Bring to a boil over medium-high heat and then reduce the heat to medium-low and keep at a simmer for 15 minutes with the lid off.
Remove 1 cup of the soup (chickpeas and broth included) and blend in a high-speed blender or with a hand blender and stir that mixture back into the soup along with finely chopped basil. Cook for 2-3 more minutes and then remove from the heat.
Optional: add in the chopped kale of choice if desired and let sit a few minutes to wilt the greens.
Serve soup in bowls topped with fresh chopped basil, freshly grated parmesan cheese and freshly ground pepper.
