I believe it was about time to start making soups again … this tomato soup resembles more of a warm gazpacho as it includes chickpeas, which make it more of a complete meal (as it has protein) and also more filling. The roasted tomatoes and peppers exude their rich aromas, whereas the heat from the cayenne pepper at the end provides all the warmth that we look for in a winter soup…
Ingredients for 2 people
4 big tomatoes, the riper the better, diced
2 red bell peppers, seeds and stalk removed
1 red onion, sliced
2 garlic bulbs
¾ of a cup chickpeas
1 handful fresh basil, chopped
3 tbs apple cider vinegar
1 tbs tomato paste
1 cup almond milk
¼ tsp cayenne pepper
Salt & pepper
Olive oil
Preparation
- Preheat the oven to to 180c
- Place in a lined baking tray the tomatoes, peppers and garlics and roast in the oven for 20-30 mins until they start releasing their aromas and are slightly burnt
- Sauté in a deep pan the onion for almost 5mins until translucent. Then add the tomato paste, apple cider vinegar and salt & pepper and saute for another 1-2 mins
- Add the baked tomatoes, peppers, garlic and the chickpeas in the pan and cook on a medium heat for approx. 5 mins, stirring well
- Add the almond milk and chopped basil and cook for 10mins, stirring occasionally
- Puree all the ingredients with a hand blender until smooth and add more water to reach the preferred consistency
Season with salt and pepper to taste