Description
This Roasted Tomato Basil Soup with Chickpeas is a comforting and flavorful dish featuring oven-roasted tomatoes, garlic, and onions blended with fresh basil and hearty chickpeas. The roasting enhances the natural sweetness and depth of the tomatoes, while the chickpeas add protein and texture, making it a satisfying and nourishing meal perfect for any season.
Ingredients
Scale
Main Ingredients
- 5 tomatoes, halved
- 3–4 garlic cloves, smashed with a knife
- 1 small onion, quartered
- 1/3 cup fresh basil leaves, chopped, plus extra to garnish
- 1/2 cup raw chickpeas or 1.25 cups canned chickpeas
- 1.5 tablespoons olive oil
- 2 bay leaves
- ½ teaspoon sugar
- White pepper powder, to taste
- Salt, to taste
- Black pepper, to taste
- 1–2 cups water, as required
- 1 teaspoon butter or oil (for sautéing)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and prepare a baking tray by spraying it with non-stick spray to prevent sticking.
- Prepare vegetables: In a mixing bowl, combine the halved tomatoes, quartered onion, smashed garlic cloves, salt, and black pepper. Drizzle with olive oil and toss everything until well coated.
- Roast vegetables: Spread the tomato mixture evenly on the prepared baking tray and roast in the oven for 30-35 minutes, or until the vegetables are soft and caramelized.
- Cool and blend: Remove the roasted vegetables from the oven and allow them to cool slightly. Transfer them to a blender, add the chopped fresh basil leaves, and blend until smooth.
- Saute aromatics: Heat 1 teaspoon of butter or oil in a pan over medium heat. Add the bay leaves and sauté for about a minute to release their aroma.
- Combine soup base: Pour the blended tomato mixture into the pan with bay leaves and stir well. Add water as needed to reach your desired soup consistency.
- Add chickpeas and seasoning: Mix in the chickpeas. Season the soup with additional salt, white pepper powder, and sugar. Stir thoroughly to combine all flavors.
- Serve: Remove bay leaves from the soup, ladle into bowls, garnish with fresh basil leaves, and serve hot.
Notes
- You can use canned chickpeas for convenience, just be sure to rinse them well before adding to the soup.
- The sugar helps balance the acidity of the tomatoes but can be adjusted or omitted based on your taste preferences.
- If you want a smoother soup, strain the blended mixture before adding to the pan.
- This soup stores well in the refrigerator for 3-4 days and can be frozen for up to 1 month.
- To make it vegan, substitute butter with oil for sautéing.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Baking
- Cuisine: Mediterranean
Keywords: Tomato Soup, Basil Soup, Roasted Tomato, Chickpea Soup, Vegetarian Soup, Healthy Soup, Mediterranean Soup
