3 Reviews

This is a recipe that proves that a few simple ingredients can shine with wonderful flavor. I do have a Vita Mix but didn't use it (or any blender) because I really prefer chunky soups to puree's. Even DH went back for seconds and gave me 5 fingers up. I can't think of a single thing that I would change about. Pureed or chunky the choice is yours and taste wise you'll be a winner either way

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Annacia February 12, 2011

This is yummy, you can taste both tomato and chickpea equally. I didn't follow the recipe exactly (thats the awesome thing about soups) I made it like this: 2 small onion & 2 small potato diced and sauteed, the tomatoes and 3 crushed cloves of garlic, roasted in olive oil in the oven then added. 1/2 - 3/4 cup pesto & the chick peas stirred in, just covering with chicken broth, simmered until potatoes are done then blended - not much seasoning needed - a 1/4 cup of 1/2 & 1/2 & a pinch of salt and pepper stirred in at the end. Some grated cheese on top was a yummy addition too, it made about 10 cups. :)

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Mrs Bake-a-Lot January 13, 2015

5 stars for speed. 4 1/4 for taste but I did use dried basil. Definitely try this if you are in a rush for soup. DD (toddler) told me to say she loves it. I just used water as I didn't have broth on hand, freshly squeezed lemon juice, unrefined extra virgin olive oil, sea salt, plus the rest of the ingredients. I may make this again especially for DD and I would like to try it with fresh basil and vegetable broth (though it was not lacking flavour). Made for Veggie Swap 33 ~ April 2011.

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UmmBinat April 17, 2011
Tuscan Chick Pea Tomato Soup