Roasted Tomato Basil Soup With Chickpeas

• Produce

  • 1/3 cup Basil, fresh leaves
  • 2 Bay leaves
  • 1/2 cup Chickpeas
  • 3 Garlic cloves
  • 1 Onion, small
  • 5 Tomatoes, halves

• Baking & Spices

  • 1 Black pepper
  • 1 Salt
  • 1/2 tsp Sugar
  • 1 White pepper, powder

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Other

  • 1-2 cups water or as required

Found on cookwithmanali.com

Description

Ingredients

• 5 tomatoes, cut into halves
• 3-4 garlic cloves
• 1 onion, small, quartered
• ⅓ cup fresh basil leaves, chopped + more to garnish
• ½ 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

Directions

• 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 its 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.

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