Roasted tomato basil soup with added chickpeas - makes a healthy and delicious dinner.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 2
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 5 tomatoes (cut into halves)
  • 3-4 garlic cloves
  • 1 onion (small, quartered)
  • 1/3 cup fresh basil leaves (chopped + more to garnish)
  • 1/2 cup chickpeas (raw or 1.25 cups canned chickpeas)
  • 1.5 tablespoons olive oil
  • 2 bay leaves
  • ½ teaspoon sugar
  • white pepper powder (to taste)
  • salt (to taste)
  • black pepper (to taste)
  • 1-2 cups water or as required

Method

  1. Preheat the oven to 350 F degrees.
  2. Prepare a baking tray by spraying it with non-stick spray. Set aside.
  3. In a bowl mix together tomatoes, onions, garlic [smash them with a knife], salt & pepper.
  4. Add in the olive oil and make sure it's all well coated.
  5. Dump the mixture on the baking tray and put it in the oven.
  6. Let it cook for around 30-35 minutes in the oven at 350 F degrees or till everything is soft and nice.
  7. Take it out from the oven and let it cool down a bit.
  8. Transfer everything to a blender, add sliced basil leaves and blend till smooth.
  9. Heat 1 tsp of butter or oil in a pan. Once hot, add the bay leaves and saute for a minute. Add in the blended tomato paste and mix.
  10. Add water if required at this point for a thinner soup
  11. Next add in the chickpeas and mix and finally add the salt, white pepper powder and give it a final stir.
  12. Serve hot and garnish with some basil leaves.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.