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 was also totally inspired by the same blog post and made them with a spicy kick! These are totally addictive!
Noms! I love to roast chickpeas with Asparagus in the spring. It’s one of my favorite quick meals, but I still havent cooked them crispy for snacking yet…. You are now person number 5 (or more I lost count) to post these so I think they are in odred very soon!
looks good! I saw a recipe from the whole living magazine last week that I was going to try too.
Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!
Mmm, so glad everyone is loving these. And now I know what to make for my friend’s superbowl party! Thanks for the reminder!
I love that you use canned chickpeas for this! When I saw the title I thought “mmm, tasty, but you probably have to do dried chickpeas and blah blah blah”. But you don’t! And it’s a perfect quick use for the extra cans I have in the pantry so that I don’t have to keep making hummus. 🙂
I’ve already put some of your Super Bowl recipes on my menu for Sunday, including the mini ham & cheese sandwiches. We live in Pittsburgh and are huge Steelers fans, so we’re REALLY EXCITED!!!
Hope your Superbowl menu turns out great. Although I have to admit, I’ll be rooting against your team!
love the smoked paprika 🙂
I have yet to try these and really just need to jump in and do it! Thanks for the reminder 😉
Have been meaning to make these! So yummy to snack on and crazy good for you. Need to make these soon..
Great snack. What if I am dried chickpeas not canned. Does it need to be soaked overnight?
Neev
How interesting! I love chickpeas and am going to make these this weekend! Thanks!
Neev – I’m really not sure how to do this with dried chickpeas. I’ve only used canned. I would assume you would want to soak them overnight first.
Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!