1 (28-ounce) can no-salt-added whole peeled tomatoes, crushed
1/2 teaspoon smoked paprika
3/8 teaspoon salt, divided
1/4 teaspoon ground red pepper
2 ounces country ham, finely chopped
1 (15.5-ounce) can organic chickpeas, rinsed and drained
1/4 teaspoon ground cumin
1/4 cup fresh flat-leaf parsley
2 tablespoons sliced almonds, toasted and chopped
How to Make It
Discard seeds and membranes from bell pepper; place, skin sides up, on a foil-lined baking sheet. Broil 8 minutes or until blackened. Seal in a bag; let stand 10 minutes. Peel.
Reduce oven to 450°.
Heat 1 tablespoon oil in a saucepan over medium heat. Add 3 garlic cloves; cook 1 minute. Add cream and tomatoes; bring to a simmer. Add paprika, 1/4 teaspoon salt, and ground pepper; simmer 20 minutes, stirring occasionally. Cool for 10 minutes. Combine tomato mixture and bell pepper in a blender; puree.
Combine 5 garlic cloves, ham, and chickpeas in a roasting pan; drizzle with 2 tablespoons oil, cumin, and 1/8 teaspoon salt. Toss. Roast at 450° for 12 minutes, stirring once. Ladle 3/4 cup soup into each of 4 bowls; top evenly with chickpea mixture, parsley, and almonds.
Absolutely love it! I initially made it for my husband who loves a really good tomato soup out to dinner, never was my thing but boy is it now! I make it just as recipe says except I use Pancetta instead of ham and when I don't have a roasted red pepper on hand, I use a dash of cayenne pepper and instead of heavy whipping cream, I use light cream and it has a great rich taste and a bit healthier. My husband eats it and says, "this is it". I love the roasted chick pea idea, works so well all together! A cinch to make and make it often now!
This was probably the best tomato soup I've ever had! It was sooooo good! The tomato soup on its own was fantastic, but the toppings just took it up another notch. Will definitely have to make this again!
This recipe is so easy to make. I have omitted the ham several times and it still tastes wonderful. I have also substituted whole tomatoes and hand torn them into the soup for texture, pureeing only part of it. That is also a nice variation.
I have made this recipe several times, each time with a variation. Definitely a keeper.
This was excellent! I used a bottled roasted red pepper to save time (but I rinsed it of the briny water it was in) and used good tomatoes (Muir Glen) and would recommend both of those things. I also left out the almonds by mistake and no one missed them. Skipped the blender and used the hand mixer -- worked just fine. Served with simple grilled shrimp and my husband went on and on about it, which he rarely does. Definitely a keeper!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.