Warm tomato soup is a perfect winter dish and this recipe is so yummy! This soup has an extra kick to it because of the fire-roasted tomatoes. I didn't think my supermarket sold these canned fire-roasted tomatoes but it was there! I now keep a can of these in my pantry so that I can make this recipe whenever I want. I have never used harissa sauce before this and it is a great addition to this dish. It adds a smoky pepper flavor that elevates this disk. If you are looking for a different soup to try I would highly recommend this one. The extra crunch from the chickpeas with the tangy flavor from the goat cheese is so delicious.
Tomato Soup with Chickpeas
Serving Size: 4 bowls of soup
Total Time: 30 minutes
Source: Recipe adapted from Halfbakedharvest.
1/2 yellow onion, chopped
3 cloves garlic, smashed
2 tablespoons fresh thyme leaves (you can use dried thyme)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 (28 ounces) cans diced fire-roasted tomatoes
3 tablespoons harissa sauce
2 teaspoons honey or maple syrup
1 can (14 ounces) full-fat coconut milk (or you can use regular milk)
1/4 cup fresh cilantro (you can use dried leaves)
4 ounces goat cheese, crumbled
crispy roasted chickpeas for topping
Step 1: Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook for 5 minutes or until onion is caramelized. Add the thyme, paprika, and cumin, cook another minute. Stir in the tomatoes, harissa, and honey. Cook for 5 minutes until bubbling.
Step 2: Pour in the coconut milk. Use a hand mixer to blend. Stir in the cilantro and half of the goat cheese and season the soup with salt and pepper.
Step 3: Serve with chickpeas (roast chickpeas 450 degrees in the oven for about 10-15 mins, until crunchy) and extra goat cheese on top. Add sourdough bread for dipping, if desired.
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