Fire Roasted Tomato Soup with Crispy Chickpeas

September 1, 2011

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My sweetie has a cold. So pitiful. It’s one of those sneaky summer colds that pounces when you least expect it. He needs soup, hot and spicy to clear the sinuses and soothe the throat.  And what’s more comforting than a bowl of old fashioned tomato? Only, this soup is a bit zestier than the original, with deep and intense flavors. But it’s still got enough tomato goodness to melt your heart. 

Ingredients: (makes 4 servings)

Adapted from Cooking Light

1 red bell pepper, halved lengthwise

1 28 oz can fire roasted tomatoes, crushed

1 15 oz can tomato sauce

4 Tablespoons extra virgin olive oil, divided

6 cloves garlic, minced

1/3 cup heavy whipping cream

1/2 teaspoon paprika

1/2 teaspoon turmeric (optional)

1 teaspoon ground red pepper, divided

2 teaspoons salt, divided

1 15 oz can chickpeas, drained and rinsed

2 teaspoons cumin, divided

1/4 cup sliced almonds

flat leaf parsley, for garnish

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Directions: Broil the red pepper skin side up for 8 minutes, until blackened.  Seal in a paper bag and let stand until the peppers are cool to touch. Peel and set aside.

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On the stove top, heat 2 Tablespoons olive oil and about two thirds of the minced garlic. Cook for a minute or two and add the tomatoes, tomato sauce, and cream. Stir, then add 1 teaspoon salt, 1 teaspoon ground red pepper, 1 teaspoon cumin, the turmeric, and the paprika. Bring to a boil and simmer for 20 minutes. Next, add the broiled red pepper to the soup and then puree with an immersion blender (or food processor/blender).

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In a roasting pan, combine the chickpeas, almonds, the remaining salt, cumin, garlic, and red pepper flakes. Drizzle with the remaining olive oil and stir until well coated. Roast at 450 F degrees for about 10 minutes, stir once.

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Ladle the soup  and top with the crispy chick pea and almond mix. Garnish with bright green flat leaf parsley.

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No need to break out the saltine crackers! The chickpeas and almonds add plenty of crunch.

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All better.

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  4. White Bean Hummus Soup
  5. Easy “Homemade” Tomato Sauce

{ 14 comments… read them below or add one }

Nicole September 27, 2011 at 7:28 pm

I made this soup and I definitely didn’t measure the cayenne. It was spicy! good thing I LOVE spicy food and all my roomies enjoyed it as well. The almonds and chickpeas are the perfect topping to this yummy soup! :)

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Jen @ Keepitsimplefoods September 27, 2011 at 10:41 pm

I love spicy foods too! Glad you and your roomies enjoyed it.

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Rae September 21, 2011 at 5:35 pm

This soup is on the stove right now – delicious from the taste tests! Just one question – where does the other half of the garlic go? I put it with the chickpeas to roast.

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Jen @ Keepitsimplefoods September 22, 2011 at 7:55 am

perfect! or you can add it to the soup.

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Baking N Books September 3, 2011 at 11:05 pm

I never would have thought of adding chickpeas like that. I’m in love with tomatoes lately and think this would be comforting.

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Allison September 2, 2011 at 2:47 pm

Tomato soup and a grilled cheese are def sick comfort foods that warm you from the inside out :) I bet your sweeties was very happy to have your support!

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The Teenage Taste September 1, 2011 at 8:44 pm

Mmmmmm! I love that you used fire roasted tomatoes in this!

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Aparna E. September 1, 2011 at 11:42 am

Sounds so delicious! I love roasted red pepper and tomato soup. This sounds like a perfect combo with chickpeas!

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Laura @ Sprint 2 the Table September 1, 2011 at 11:17 am

Fire-roasted anything makes my mouth water! I made a cream-less spicy version of this, but didn’t think to ass chickpeas. Great idea to bulk it up a bit!

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Jen @ Keepitsimplefoods September 1, 2011 at 12:09 pm

A cream-free version would be great for vegans and just as tasty.

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Lauren at Keep It Sweet September 1, 2011 at 8:57 am

Aw, hope he is feeling better soon! I’ve never made my own tomato soup but it looks delicious. Such a great idea to top it with chickpeas!

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Chris @ TheKeenanCookBook September 1, 2011 at 8:43 am

I love hot and spicy soup. This looks like just the thing to beat your sweets cold.

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Jessica September 1, 2011 at 8:41 am

Oooh this looks so yummy! I love the idea of the crispy chickpeas and almonds on top :)

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Blog is the New Black September 1, 2011 at 8:33 am

This sounds amaaaazing!

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