Tomato Cream Soup with Chickpeas and Cumin
⏳ Time
25 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
Tomato Cream Soup with Chickpeas and Cumin
Ingredients
- Sun-Dried Tomatoes - 9.9 oz
- Toasted Cumin Seeds - 2 tablespoons
- Spanish onions - 2 heads
- Garlic - 4 cloves
- Passata Tomato Sauce - 19.8 oz
- Chopped Sage Leaves - 2 tablespoons
- Chicken Broth - 1 qt
- Chickpea - 14.5 oz
- Sour Cream - to taste
Step by Step guide
Step 1
In a pot, heat a small amount of olive oil from the tomatoes and sauté the finely chopped red onion for 6-8 minutes until soft. Add the chopped thyme, thinly sliced garlic, and cumin. Sauté for 3-4 minutes.
Step 2
Add the passata, broth, chickpeas, finely chopped sun-dried tomatoes, and the remaining oil from the tomatoes. Bring to a boil, reduce the heat, and simmer for 10 minutes. Pour the soup into a blender and blend until smooth.
Step 3
Season with salt and pepper and pour into small bowls. Add a bit of sour cream to each and sprinkle with freshly ground pepper.
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