A quick and easy Cream of Tomato Soup with Crunchy Lemon Chickpeas – the perfect meal using pantry ingredients.
As a mother of an 8-week old baby and a 2 year old toddler, there is very little time for cooking at the moment. Actually, between the feeding, back-to-back nappy changes and pukey laundry, there is very little time to do anything else.
To date, we’ve been unapologetically living off take-away most evenings, interspersed with some simple home-cooked pasta dishes here and there to break the monotony. Online shopping has been a godsend, especially for pantry items (and lots of nappies), and much has to be said for store-cupboard cooking.
This recipe for Cream of Tomato Soup with Crunchy Lemon Chickpeas is comprised of ingredients you are likely to already have in your fridge and pantry, and it has been a hit in our home, especially with our carnivorous son who happily makes an exception for vegetables if they have been puréed.
Moreover, the soup takes no more than 10 minutes to make and the chickpeas need only be mixed with a few ingredients before it is popped into the oven to roast to provide a nutty alternative to croutons. But if you don’t have time to roast the chickpeas, some alphabet pasta shapes would be surely and heartily welcomed by any little dining companions.
I know making soup from tins of tomatoes sounds a bit redundant – why not open a tin of tomato soup instead? But when tomatoes are not in season and you don’t have the time to roast out-of-season tomatoes to draw out extra flavour, I think using tinned tomatoes is more than fine. For extra reassurance, this recipe calls for tinned cherry tomatoes, which are a bit more posh and a bit more flavoursome.
This quick and simple recipe comes from Rachel Khoo‘s latest cookbook, Rachel Khoo’s Kitchen Notebook. Most of you would be familiar with Rachel Khoo from her TV show and cookbook of the same name, The Little Paris Kitchen. But being a Brit with a Malaysian and Austrian heritage, Rachel Khoo knows more than just French cooking and her latest cookbook is a collection of recipes inspired by her travels and food experiences. There is a lovely selection of simple and uncomplicated recipes for busy people, like her Speedy One-Pot Noodle (takes 3 minutes to make) or Sticky Chicken with Malaysian Salad. And there is a long list of more complex and interesting recipes which I can’t wait to try, such as the Duck Ragu with Crisp Porridge Wedges or the Slow Roasted Pork Belly with Sloe Gin.
I received a copy of this book from Rachel Khoo herself a few days before I gave birth recently, and I was so delighted that the book made its way into my hospital bag. Even if I might not be cooking much at the moment, the book is a lovely read and the food photography from David Loftus is equally inspiring. I hope to share more recipes from this book soon.Print
Cream of Tomato Soup with Crunchy Lemon Chickpeas
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 3-4
- 400 g (14 oz) tinned chickpeas
- 1 lemon, thickly sliced
- 4 garlic cloves, unpeeled
- 1 tablespoon vegetable oil
- sea salt
- 800 g (28 oz) tinned cherry tomatoes
- 250 ml (1 cup) chicken or vegetable stock
- 1 teaspoon sugar (or more, to taste)
- 1 tablespoon red wine vinegar
- 125 ml (1/2 cup) double cream
- Preheat the oven to 180°C (350°F).
- Drain and rinse the chickpeas, and place them into a large bowl.
- Add the lemon, garlic cloves and oil.
- Toss everything together and spread the contents out in a single layer on a baking tray lined with baking paper.
- Sprinkle with some sea salt.
- Roast the chickpeas for 30-40 minutes, or until they are golden and crunchy.
- To make the soup, place the tinned tomatoes, stock, sugar and vinegar into a large saucepan. Bring to a gentle simmer, and let it simmer for about 10-15 minutes.
- Remove the roasted garlic from the oven. Peel off the skins and place the roasted garlic cloves into the soup.
- Use a hand-held blender to blend the soup until it is smooth.
- Taste the soup for seasoning.
- Stir in some or all of the cream, or to taste.
- Serve the soup with the crunchy chickpeas, a slice of roasted lemon, and a drizzle of more cream.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: Nutritional info for soup
- Calories: 141
- Sugar: 7.3g
- Sodium: 411.2mg
- Fat: 11.3g
- Carbohydrates: 9.4g
- Fiber: 3.8g
- Protein: 2.6g
- Cholesterol: 33.6mg