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Chickpea, tomato and bread soup

A cozy bowl of chickpea, tomato and bread soup with deep flavor.
Silky, hearty, and jammy—thickened by roasted bread that soaks it up.
Warm oregano and herbs in every spoonful, comforting and satisfying.

soup ⏱ 75 min 450 kcal / portion 65.0 g carbs / portion (estimated) vegan glutenmilksoy 🔗 Original source

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Chickpea, tomato and bread soup
v4 · rb0e705f985 20260727Z1751 3 tbsp olive oil 1 tbsp tomato purée 250 ml white wine 160 g sourdough bread 400 g chickpeas 4 tbsp basil pesto basil leaves to taste salt to taste black pepper to taste 🔥 preheat the oven to 180°C 🍳 ⏱ 4 min sauté the onion and fennel with some olive oil 🍳 ⏱ 4 min sauté the carrot and celery to soften 🍳 ⏱ 1 min stir in the tomato purée and cook ⏱ 1-2 min add the white wine and bubble 🍳 ⏱ 30 min add the tomatoes, herbs, sugar, vegetable stock and salt and pepper, then bring to the boil and simmer gently 🔥 ⏱ 10 min break the bread into rough chunks, toss with olive oil and some salt, then bake at 180°C until thoroughly dry 🍳 ⏱ 5 min crush the chickpeas a little and add them to the soup, then simmer 🍳 ⏱ 5 min stir in the toasted bread and cook 🌀 taste and add salt and pepper liberally to adjust the seasoning ladle the hot soup into bowls and spoon pesto in the centre 🍽 drizzle with olive oil and finish with freshly shredded basil leaves Chickpea Tomato Soup 🍲 1 piece onion 1 piece fennel 1 piece carrot 3 pieces celery 400 g italian plum tomatoes 1 tbsp oregano 2 tbsp parsley 1 tbsp thyme leaves 2 pieces bay leaf 2 tsp caster sugar 1 l vegetable stock onion, fennel carrot, celery tomato purée white wine salt black pepper chickpeas salt black pepper basil pesto basil leaves
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Preparation steps

  1. preheat the oven to 180°C
  2. sauté the onion and fennel with some olive oil for about 4 minutes
  3. sauté the carrot and celery for 4 minutes to soften
  4. stir in the tomato purée and cook for 1 minute
  5. add the white wine and bubble for 1-2 minutes
  6. add the tomatoes, herbs, sugar, vegetable stock and salt and pepper, then bring to the boil and simmer gently for about 30 minutes
  7. break the bread into rough chunks, toss with olive oil and some salt, then bake about 10 minutes at 180°C until thoroughly dry
  8. crush the chickpeas a little and add them to the soup, then simmer for a further 5 minutes
  9. stir in the toasted bread and cook for another 5 minutes
  10. taste and add salt and pepper liberally to adjust the seasoning
  11. ladle the hot soup into bowls and spoon pesto in the centre
  12. drizzle with olive oil and finish with freshly shredded basil leaves

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