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Cream of tomato and chickpea soup: Thick, rich, homemade vegan soup recipe, perfect for cold winter evenings. Or tomato season. Serve with chewy artesan bread for dipping.
Tomato soup recipe was contributed by my son-in-law, Bryan, who's become a great vegetarian cook.
This cream of tomato soup tastes divine, but it would be equally divine if you were to skip the creaming, and serve the soup with parts intact.
Total Prep & Cook Time: 60 min
Nutrition Data, 155 g Serving: 149 cal, 22 g carb, 5 g fat, 244 mg sodium, 7 g sugars, 6 g fiber, 6 g protein, low Cholesterol, good source Vit C, A, K, Folate. Estimated glycemic load 9
Son-In-Law Bryan and Daughter Zoë like to use frozen tomatoes in this recipe, because they're easy to peel. Zoë says that she's opposed to nasty bits of tomato peel in her soup. What they do is buy tomatoes, freeze some of them, then when a bunch of tomatoes accumulate, they make Tomato Chickpea Soup. Run the frozen tomatoes under hot water and slide the peel off with your thumb.
I'm also opposed to tomato peel in my soup, but I found that using a large can of crushed tomatoes took care of that problem. And I shortened the cooking time ALOT by using my wonderful new pressure cooker Did I mention I love my pressure cooker?
The chickpeas can be soaked overnight, brought to a boil and finish cooking in the crockpot OR pressure cooker. If you use canned beans, drain and rinse them first.
Our grand daughter thought that a grilled cheese sandwich would be ideal to go with this soup. She's right - it's a classic combo.
*Note: If you're going to soak and cook beans, it's worth making extra, to freeze in small amounts for future meals (think soup). More bean cooking tips and directions
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