Cream of Tomato Soup with Chickpeas
A “clean” recipe that is easy, inexpensive, and most of all, healthy (see my ingredients recommendations in the Recipe Notes below). You’ll feel both satisfied and loved after a bowl of this delicious soup—guaranteed!
Cook Time
Cook Time
  • 2cans drained chickpeas
  • 4–5ounce log of chevre(goat cheese)
  • 1container cherry tomatoes
  • 1can tomato sauce(32 ounce)
  • 1tbsp butter(for sautéing the cherry tomatoes)
  1. In a medium frying pan, melt butter, then add rinsed cherry tomatoes.
  2. Cook over medium heat until their skin wrinkles a bit or they pop. They should be shrunken, not charred.
  3. In a larger stockpot, cook tomato sauce over medium heat for two minutes, then add chevre.
  4. Whisk gently until blended, and sauce becomes a creamy orange color.
  5. Add the Chickpeas. Then add the cherry tomatoes, and stir gently. Don’t whisk, or the tomatoes may break apart.
  6. Heat until just bubbling and serve immediately.
Recipe Notes

About the Ingredients

  1. Instead of canned chickpeas, you can substitute 3 cups of cooked chickpeas (if reconstituting dried beans from the bag).
  2. Make sure the tomato sauce has no sugar or oil added. I like Tutto Rosso brand.