Tomato soup with chickpeas and bacon

Name: Tomato soup with chickpeas and bacon
Total time: 1 h
Yield: 6
Ingredients: 1 liter chicken broth; 120 g bacon; 1 kg tomatoes; 2 cans of 400 g canned chickpeas; 50 g baby spinach; 1 medium onion; 5 garlic cloves; 1 large bunch of basil; 5 sprigs of parsley; 2 tbsp. l. tomato paste; 3 slices of toasted white bread; a pinch of chili pepper flakes; 2 tsp dried italian herb blend; parmesan for serving; olive oil; sugar; salt, freshly ground black pepper

Cookinero 3 Jan 2023

18040

Even in hot summers, there are cool days when you want something warming, to be sure about the rest of the seasons ... Our recipe for tomato soup is perfect for the autumn-winter season.

How to cook Tomato soup with chickpeas and bacon

Step 1

Peel the onion and cut into small cubes, chop the garlic. Cut the bacon into cubes. Place tomatoes for 2 minutes. in boiling water, then pour over with cold water, remove the skin. Cut the tomatoes into cubes.

Step 2

Heat olive oil in a saucepan, add bacon and fry until golden brown. Transfer the cooked bacon to paper towels with a slotted spoon and add the onion to the pot. Saute the onion for 3-5 minutes, until soft, then add the garlic and chili flakes and cook for 1 more minute, until fragrant. Put the tomato paste in the pan and fry, stirring, for another 1-2 minutes.

Step 3

Add the tomatoes and Italian herb mixture to the pot. Simmer over medium heat for 15 minutes.

Step 4

Pour the broth into the pot, add the basil leaves and bread, bring the soup to a boil, reduce the heat to a minimum and simmer for 20 minutes. Blend the soup in a blender until it becomes a smooth puree. Add salt, pepper and a pinch of sugar to the soup.

Step 5

Drain the chickpeas in a colander, rinse and add to the soup along with the bacon. Add finely chopped parsley and spinach. Place the pot of soup over medium heat and simmer for 3-5 minutes.

Step 6

Ladle the soup into bowls, drizzle with olive oil and sprinkle with parmesan.

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Cooking time: 1 h

Servings: 6

Ingredients

1 liter chicken broth

120 g bacon

1 kg tomatoes

2 cans of 400 g canned chickpeas

50 g baby spinach

1 medium onion

5 garlic cloves

1 large bunch of basil

5 sprigs of parsley

2 tbsp. l. tomato paste

3 slices of toasted white bread

a pinch of chili pepper flakes

2 tsp dried italian herb blend

parmesan for serving

olive oil

sugar

salt, freshly ground black pepper

Where to Buy Ingredients

Tomato soup with chickpeas and bacon - FAQ About Ingredients, Baking Time and Storage

Can I make this tomato soup vegetarian?

Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika for a similar smoky flavor.

How long can I store this soup in the fridge?

The soup will keep for 3-4 days in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave.

Can I freeze this soup?

Absolutely! Freeze without the garnishes (parmesan, olive oil) for up to 3 months. Thaw overnight in the fridge and reheat on the stove, adding a splash of broth if needed.

What can I use instead of fresh tomatoes?

A 28-oz can of crushed or diced tomatoes works well. No need to peel—just add them directly to the pot in Step 3.

How can I make this soup creamier?

Stir in 1/4 cup of heavy cream or coconut milk after blending. For a dairy-free option, blend in 1/2 cup of soaked cashews with the soup.

Is there a low-carb version of this recipe?

Skip the bread and reduce the chickpeas by half. Add extra spinach or zucchini for bulk without the carbs.

Can I use dried herbs instead of fresh basil?

Yes, use 1 tsp dried basil in place of fresh leaves. Add it with the Italian herb mix in Step 3 for even flavor distribution.

What’s the best way to reheat leftovers?

Warm it gently on the stove over low heat, stirring occasionally. Add a splash of broth or water if the soup thickens too much.

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