Creamy Tomato Garbanzo Bean Soup
As the weather cools, is there any better comfort food than a steaming bowl of cream of tomato soup? Why yes, this Mediterranean creamy tomato and garbanzo bean soup. That familiar creamy tomato flavor comes right through with help from the Pimentón Dulce, a smoky, sweet paprika from Spain, wild Greek oregano, and just enough heat from the red pepper flakes to accentuate. The garbanzo beans make it a complete meal. Oh, my!
4 servings
INGREDIENTS:
2 tablespoons extra virgin olive oil, divided
1 small onion, thinly sliced
2 cloves garlic, minced
1 (28 ounces) can San Marzano tomatoes, crush tomatoes with your hand
1 cup filtered water
1 teaspoon kosher salt
¼ teaspoon red pepper flakes
1 teaspoon Pimentón Dulce (sweet smoked paprika), divided
½ teaspoon Greek oregano
1 can garbanzo beans, drained, rinsed (divided)
½ cup heavy cream
DIRECTIONS:
Heat one tablespoon olive oil in a large saucepan. Add the onions and sauté until softened, about five minutes. Add the garlic and stir for thirty seconds. Add the tomatoes, water, salt, pepper flakes, one-half teaspoon Pimentón, oregano, and half of the garbanzo beans. Bring to a boil and reduce to a simmer and simmer for fifteen minutes.
Puree in a blender or food processor. Return to the pot and stir in the cream and garbanzo beans. Heat thoroughly—portion into four soup plate bowls.
Mix the remaining one tablespoon of olive oil with the remaining one-half teaspoon, Pimentón Dulce. Drizzle on the top of each bowl of soup. Serve hot.
Creamy Tomato Garbanzo Bean Soup
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 (28 ounces) can San Marzano tomatoes, crush tomatoes with your hand
- 1 cup filtered water
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1 teaspoon Pimentón Dulce (sweet smoked paprika), divided
- ½ teaspoon Greek oregano
- 1 can garbanzo beans, drained, rinsed (divided)
- ½ cup heavy cream
Instructions
- Heat one tablespoon olive oil in a large saucepan. Add the onions and sauté until softened, about five minutes. Add the garlic and stir for thirty seconds. Add the tomatoes, water, salt, pepper flakes, one-half teaspoon Pimentón, oregano, and half of the garbanzo beans. Bring to a boil and reduce to a simmer and simmer for fifteen minutes.
- Puree in a blender or food processor. Return to the pot and stir in the cream and garbanzo beans. Heat thoroughly—portion into four soup plate bowls.
- Mix the remaining one tablespoon of olive oil with the remaining one-half teaspoon, Pimentón Dulce. Drizzle on the top of each bowl of soup. Serve hot.
Notes:
Calories
310.89Fat (grams)
19.30Sat. Fat (grams)
7.93Carbs (grams)
27.77Fiber (grams)
7.90Net carbs
19.87Sugar (grams)
4.15Protein (grams)
9.13Sodium (milligrams)
706.13Cholesterol (grams)
33.62