Tomato Soup

6-7 tomatoes

2 tbsp oil

½ tsp salt

¼ tsp pepper

3 cloves crushed garlic

1 ½ cup chickpeas (separated)

1 medium onion, sliced

1 tbsp oil

2 cloves crushed garlic

½ tsp salt

¼ tsp pepper

½ tbsp paprika

½ tbsp balsamic vinegar

1 tsp rosemary

2 tsp basil

1 cup milk

1 ½ water

½ tbsp oil

½ tsp paprika

Splash balsamic vinegar

Directions:

1.    Preheat oven 450 F.

2.    Wash and rinse tomatoes and cut each into chunks. Place tomatoes in a bowl.

3.    Add oil, salt, pepper and garlic to the tomatoes and stir to coat.

4.    Spread tomatoes onto a baking sheet and bake for 20-25 minutes.

5.    Drain and rinse chickpeas. Set aside 1 cup for the soup and ½ cup for garnish.

6.    Slice one onion.

7.    In a frying pan, on medium heat, add 1 tbsp oil.

8.    Add onions, garlic, salt and pepper to pan. Let cook until onions are translucent. 

9.    Add paprika, balsamic vinegar, rosemary, basil and the roasted tomatoes.

10.                  Add 1 cup chickpeas, milk and water.

11.                  Turn heat down and let simmer for 20 minutes.

12.                  While the soup simmers, heat ½ tbsp oil in a frying pan and add ½ cup chickpeas.

13.                  Sprinkle chickpeas with paprika and let cook for about 5 minutes then add splash of balsamic vinegar. Set aside.

14.                  After 20 minutes, let soup cool then blend until there are no chunks left in the soup.

15.                  Garnish soup with cream, chickpeas, green onion and red pepper flakes. Serve with a grilled cheese sandwich! ENJOY! 

A few things I would like you to do:

1.    What is the benefits or adding chickpeas to the recipe?

2.    What is the roasting process doing to the tomatoes?

3.    What are your favorite ingredients to add to a grilled cheese sandwich?

Send your answers to my e-mail or on the Instagram account!

Music: www.bensound.com