Tomato Soup with Chickpeas and Spinach

Tomato Soup with Chickpeas and Spinach - Seriously Soupy

Sometimes it takes a little inspiration to create a new soup. I was perusing through "Great Tastes Soup" by Bay Books and discovered a delicious-looking chickpea, potato and spinach soup and an interesting tomato soup that included celery stalks and carrots. I decided to combine aspects of the two to create this creamy tomato soup with chickpeas and spinach by adding some simple flavors like rosemary and thyme and omitting the potatoes, sugar, and bay leaves. A classic recipe that can continuously be altered - and that is the beauty of soups.

Tomato Soup with Chickpeas and Spinach

Ingredients: 

5-6 heirloom tomatoes, cut up
3 cups of water, approximately
1 yellow onion, peeled and cut up
2 green onions, finely chopped
2-3 garlic, minced
2-3 stalks of celery, cut up
2-3 carrots, cut up
1 can of tomato paste
Pinch of rosemary
Pinch of Thyme
1 can of garbanzo beans (chickpeas) 
1/4 cup of light cream
Bunch of fresh spinach
Sea salt and pepper to taste
Sprinkle of Parmesan cheese
Drizzle of olive oil

Directions:
Cut up the onions - both yellow and green - and place them in a medium-sized pot, along with the garlic and olive oil. Cover and let cook for 10 minutes as you cut up the tomatoes, celery, and carrots. Add them to the pot, along with the paste, rosemary, thyme, salt, pepper and some water (use your discretion). Cover and let cook for 30-40 minutes. When the vegetables are soft, turn off the flame and mix the ingredients together in a blender with the cream. Return to the pot and add the spinach and chickpeas. Let cook for another 5 minutes. Taste with salt and pepper and top with Parmesan cheese. Enjoy!

What are your favorite recipes for tomato soup?

Seriously Soupy Serena