Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Roasted Tomato Basil Soup With Chickpeas
Roasted tomato basil soup with added chickpeas - makes a healthy and delicious dinner.
Servings:
2
Author:
Manali Singh
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
Instructions
Preheat the oven to 350 F degrees.
Prepare a baking tray by spraying it with non-stick spray. Set aside.
In a bowl mix together tomatoes, onions, garlic [smash them with a knife], salt & pepper.
Add in the olive oil and make sure it's all well coated.
Dump the mixture on the baking tray and put it in the oven.
Let it cook for around 30-35 minutes in the oven at 350 F degrees or till everything is soft and nice.
Take it out from the oven and let it cool down a bit.
Transfer everything to a blender, add sliced basil leaves and blend till smooth.
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.
Add water if required at this point for a thinner soup
Next add in the chickpeas and mix and finally add the salt, white pepper powder and give it a final stir.
Serve hot and garnish with some basil leaves.
Nutrition
Calories:
249
kcal
|
Carbohydrates:
31
g
|
Protein:
7
g
|
Fat:
12
g
|
Saturated Fat:
1
g
|
Sodium:
27
mg
|
Potassium:
946
mg
|
Fiber:
7
g
|
Sugar:
13
g
|
Vitamin A:
2770
IU
|
Vitamin C:
48.8
mg
|
Calcium:
79
mg
|
Iron:
2.3
mg