Although this recipe was designed especially for a blender that will heat the soup right in the blender container, you can also heat the soup in a pan on the stovetop.
Satisfy your sweet tooth with this easy-to-make recipe for Smokey Tomato Soup with Chickpeas.
1. Info for Smokey Tomato Soup with Chickpeas
- Cook Time: 20 min
- Total Time: 20 min
- Servings: 4
- Calories: 319.79 kcal
2. Ingredients for Smokey Tomato Soup with Chickpeas
- 4 cups (960 ml) vegetable broth
- 1 cup (88 g) firmly packed sun-dried tomatoes (soft or packed in oil; pat excess oil off)
- 1/4 cup (20 g) chopped green onion (white and green parts)
- 2 medium fresh pitted dates
- 1 medium clove garlic (1 teaspoon minced)
- 1 teaspoon sea salt, plus more to taste
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon red pepper flakes
- 2 cups (300 g) quartered fresh tomatoes
- 1 tablespoon fresh lemon juice, to serve
- 2 (15-ounce/425 g) cans cooked chickpeas (3 cups (540 g), rinsed and drained
- 1/2 cup finely chopped flat-leaf parsley, plus more to serve
3. Directions:
- Pour the broth, sun-dried tomatoes, green onion, pitted dates, garlic, salt, smoked paprika, and red pepper flakes into the jar of your KitchenAid® Power Plus® Blender. Secure the lid, and set the blender to the Adapti-Blendâ Soup program. Blend until the machine turns itself off. Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10.
- Add the fresh tomatoes, and lemon juice, secure the lid, and process on variable speed 3 for 3 to 5 seconds until the tomatoes are just broken up.
- Add the chickpeas and parsley, and allow the soup to sit with the lid on for about 1 minute in order to warm up the beans.
- The soup will come out of the blender hot.
- Ladle into bowls, and enjoy immediately, topped with a sprinkle of chopped parsley.