Creamy Roasted Tomato and Chickpea Soup

• •3 lb Roma Tomatoes (halved)
• •1.5 medium Yellow Onion (chopped)
• •6 cloves Garlic (minced)
• •3 tbsp Olive Oil
• •6 cups Vegetable Broth (low sodium)
• •0.5 cup Fresh Basil (chopped, plus extra for garnish)
• •0.8 cup Heavy Cream (optional, can substitute with cashew cream or coconut milk for a vegan option)
• •1 tsp Salt (to taste)
• •0.5 tsp Black Pepper (freshly ground, to taste)
• •1 tsp Sugar (optional, to balance acidity)
• •1 can Chickpeas (15-oz, rinsed and drained)

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large bowl, toss the halved tomatoes, chopped onion, minced garlic, and rinsed and drained chickpeas with olive oil, salt, and pepper.

3. 3

   Spread the vegetables and chickpeas in a single layer on a baking sheet.

4. 4

   Roast for 40 minutes, or until the tomatoes are softened and slightly caramelized and chickpeas are lightly browned.

5. 5

   Transfer the roasted vegetables and chickpeas to a large pot or Dutch oven.

6. 6

   Add the vegetable broth and bring to a simmer.

7. 7

   Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.

8. 8

   Stir in the chopped fresh basil and sugar (if using).

9. 9

   Stir in the heavy cream (or cashew cream/coconut milk) until well combined. Heat through gently.

10. 10

    Taste and adjust seasoning as needed.

Chef's Tips

• 💡For a richer flavor, add a tablespoon of tomato paste to the roasting vegetables and chickpeas.
• 💡Garnish with a swirl of cream, a sprinkle of fresh basil, or croutons before serving.