Creamy {chickpea} Tomato Basil Soup

Grae and I have had this soup for 3 out of our last 4 meals {not even joking}.  We whipped it up for lunch yesterday, ate it for dinner last night, and then had it again today for lunch.  The crazy part is that  neither of us enjoys fresh tomatoes.  But this soup is different – soooo yummy!  And with our new bout of cold weather (13 degrees Celcisus – BRRRR!), it’s the perfect warm-your-insides meal.  Plus, it packs a good protein punch which is great when you’re like us and don’t eat a lot of meat.

Creamy {chickpea} Tomato Basil Soup

(adapted from Jenny Steffen’s The Best Tomato Basil Soup)

• 4 cloves of garlic, minced
• 1 tablespoon of oil

• 2 cans of no-salt-added diced tomatoes
• 4 cups of low sodium vegetable stock
• 1 teaspoon of sea salt
• 1 teaspoon of freshly ground pepper
• 1 teaspoon of dried basil {if you have fresh, then even better!}
• 1 teaspoon of honey

• 1/4 cup of half and half
• 1/4 cup of cream cheese

• 1large  can of no-salt-added chickpeas, drained and rinsed

• fresh parmesan, grated
• croutons (we dice bread, shake it with some olive oil, sea salt, and garlic, and bake until crispy)

In a large pot, sauté  garlic in oil over medium heat until soft and fragrant.  Add both cans of tomatoes and sauté for another minute.

Add veggie stock, sea salt, pepper, basil, and honey.  Bring to a slow boil and lower heat to a simmer.  Cook for 10 or so minutes.

Reduce heat to low, add half and half and cream cheese and stir until the cheese is completely melted.

Add chickpeas and heat for a minute.

Using an immersion blender, puree the soup until smooth.

Top with a pinch of fresh parmesan and a generous amount of croutons.

Enjoy!

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