tomato parmesan soup with crunchy basil chickpeas____________________________________Canned tomatoes makes this herby tomato soup the easiest weeknight meal. Add a handful of crispy pan-fried chickpeas seasoned with basil...Perfecto.
Ingredients
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp fresh oregano, chopped
- 1 tbsp fresh thyme, chopped
- 1/2 cup white wine
- 2 28-oz cans whole peeled tomatoes
- 1 cup vegetable broth or water, plus more to thin as needed
- 1 tbsp sugar
- 1 cup canned full-fat coconut milk, or heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup fresh basil, chopped
- 1 can chickpeas, drained and rinsed
- 1 tsp dried basil
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium heat. Saute the onions for 2-3 minutes until slightly translucent. Stir in the garlic, oregano, and thyme for 1 minute. Pour in white wine and reduce halfway, about 2-3 minutes.
- Add the tomatoes, broth or water, and sugar, Bring to a simmer and cook, covered, for 10-15 minutes, stirring occasionally. Using an immersion blender, puree the soup until smooth. Alternatively, transfer small batches of soup to a stand blender and carefully puree, then pour back into the pot.
- Add the coconut milk and parmesan cheese. Stir until the cheese melts. Mix in the fresh basil. Keep warm while you make the chickpeas.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Drain the chickpeas and pat thoroughly to dry. Add to the skillet along with the dried basil and a pinch each of salt and pepper. Spread in an even layer and cook, tossing 2-3 times for about 10-12 minutes until crisp all over.
- Ladle the soup into bowls and top with a drizzle of olive oil, fresh basil and chickpeas. Serve with crusty bread.