Fire Roasted Tomato Soup with Roasted Chickpeas
Have you guys been to my Facebook page recently? I started posting notes over there about random events and things going on. A couple days ago, I wrote about the Muir Glen tomato tasting and cooking class I attended. They gave everyone in attendance a 2011 Muir Glen Organic Reserve Gift Basket to try their tomatoes at home.
Since the weather has been all over the place, I decided to make some soup the other day when it was downright chilly out. I’m not really a tomato soup fan. Growing up, my younger sister LOVED tomato soup. My mom would heat up a can of the condensed stuff and she would dig right in. I would always be forcing it down my throat but I hated every second of it. I was traumatized and I swore I’d never try tomato soup again.
But I’m glad I did! This soup had a great smokey flavor from the fire roasted tomatoes, roasted red peppers and smoked paprika. It also had a subtle heat that came through at the end thanks to the green chilis. The roasted chickpeas and almonds on top gave a nice textural contrast to the soup.
I used three of my cans of Muir Glen tomatoes. Muir Glen only sells their reserve tomatoes for a limited time and you can only get them online ($10 for the gift basket). When I mentioned that I planned to give away my gift basket, they offered to give me an extra gift basket so I could try the tomatoes myself and one of you could too!
The 2011 Muir Glen Organic Reserve Gift Basket includes:
- One 14.5 oz can Reserve Harvest Sunset Organic Fire Roasted Diced Tomatoes
- One 14.5 oz can Reserve Harvest Sunset Organic Diced Tomatoes
- One 14.5 oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chilies
- One 14.5 oz can Muir Glen Organic No-Salt Added Diced Tomatoes
- A recipe booklet featuring a variety of recipes created by award-winning chefs from around the country made with the 2011 Reserve Tomatoes
Giveaway rules Giveaway closed:
US mailing addresses onlyEnter by midnight (EST) on Thursday, November 10thEnter below by answering this question: What foods did you dislike growing up but have learned to love (or at least enjoy) as an adult?For an additional entry, Tweet the following about the giveaway: “I want to win some Muir Glen 2011 Reserve Tomatoes from @beantownbaker Enter at www.beantownbaker.com” then come back here leaving another comment saying that you tweeted
Fire Roasted Tomato Soup with Roasted Chickpeas
Yield: Serves 4
Ingredients:
For the soup:
1 roasted red bell pepper
1 14.5 oz can fire roasted tomatoes
1 14.5 oz can fire roasted tomatoes with green chilis
1 14.5 oz can diced tomatoes
2 Tbsp extra virgin olive oil
5 cloves garlic, minced
1/3 cup heavy whipping cream
1 tsp smoked paprika
1 tsp salt
1 tsp cumin
For the roasted chickpeas and almonds:
1 15 oz can chickpeas, drained and rinsed
1/4 cup sliced almonds
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp salt
1 tsp cumin
2 Tbsp extra virgin olive oil
Directions:
To make the soup:
On the stove top, heat olive oil and the minced garlic. Cook for a minute or two and add the tomatoes and cream. Stir, then add salt, cumin, and the paprika. Bring to a boil and simmer for 20 minutes. Next, add the roasted red pepper to the soup and then puree with an immersion blender (or food processor/blender).
To make the roasted chickpeas and almonds:
While the soup is simmering, combine the chickpeas, almonds, garlic, and spices on a baking sheet lined with aluminum foil. Toss with your hands to distribute spices. Drizzle with olive oil and stir until well coated. Roast at 450 F degrees for about 10 minutes, stirring once.
To serve
Ladle the soup into serving bowls and top with the crispy chick pea and almond mixture.
Recipe adapted from Keep It Simple Foods, originally from Cooking Light
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m not a huge mushroom fan, but the cranberry risotto sounds absolutely fantastic! Thanks for the idea, Katie :).
What a great recipe Katie!
I am in awe of your description of mushrooms. that recipe is awesome and so is the idea to cook them in butter and red wine! if non mushroom lovers are not converted after this post, there is no help for them!!
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I am a huge mushroom lover. This recipe sounds wonderful!
I am a HUGE fan of mushrooms, I put them in everything! This will probably be dinner tonight!
I’m definitely with you in the first camp, though I will tell you – I’ve converted the boyfriend into a semi-mushroom lover, so maybe there is a person who lies a bit in between after all! This looks heavenly.
I am definitely not a mushroom lover but this recipe looks amazing!
Katie can make these for me anytime! Great recipe and great guest post!
OMG this combines so many of my favorite things into one dish! I’ve already added it to next week’s menu. Thanks so much for introducing me to a fun new blog!
I’m on the verge of being a mushroom lover – when raw the texture creeps me out but I’ve discovered I love the flavor and like them when cooked. I would love to eat this dish!
It is bad that I thought the sneak peak picture looked like mashed potatoes? That can only mean the risotto must be extra creamy!
It is bad that I thought the sneak peak picture looked like mashed potatoes? I think that just means this risotto must be extra creamy!
Thanks Jen for including me in your Friday Faves and for saying such nice things about my writing! This dish was fun to make and was really good on a cold winter night. Thanks all for the comments! Even those from the mushroom haters 🙂
Aren’t portobello mushrooms the best? So many different things you can do with them!
What more Can I say, a combination of my favorite ingredients… Mushroom and risotto! It’s nice to see a lot of mushroom recipe’s this past few days.
What a creative recipe, I love it! Definitely the perfect way to kick off your cool Friday Favs feature 🙂