I've never been a big tomato soup fan. I generally can't handle such acidic food, so I've never spent much time experimenting with it. However, tonight was one of those blah nights where I didn't have a good idea for dinner and I didn't want to spend too much time cooking because I had lots more computer work to finish.
I bought some really nice onion-potato bread at Wegman's the other day and needed to use it up, so the thought hit me: tomato soup. My little red-haired man is a big tomato fan, and he very patiently tries my more experimental dishes, so I thought I'd throw him a bone.
This was a quick dinner that incorporated pantry items like canned tomatoes and chickpeas as well as some frozen vegetables (always a quick fix for soup).
Not-So-Dull Tomato Soup
1 20-oz can of diced tomatoes (pureed in a food processor)
1/2 can of chickpeas (pureed in a food processor)
1/2 bag frozen onion/mixed peppers blend
1 tbsp. extra-virgin olive oil
vegetable bouillon ( I use 2 cubes of Rapunzel Vegan Vegetable Bouillon with herbs and sea salt)
1 tbsp cumin
2 tbsps garlic powder
1 cup fresh cilantro, washed, stems removed and chopped.
1. Heat a heavy-bottomed soup pot to medium heat and add olive oil.
2. Saute peppers/onions in the olive oil until cooked through.
3. Crumble bouillon cubes and add to peppers with 2 cups of water and pureed chickpeas. Cook for 3 minutes.
4. Add tomatoes, cumin and garlic.
5. Add enough water to reach desired consistency.
6. Let simmer for 10-15 minutes.
7. Turn off the heat and add fresh cilantro.
For those of you who don't like cilantro, I imagine fresh parsley or basil would be good as well.
Comments