Tomato and Chickpea Soup with Roasted Potato Croutons
A comforting and hearty tomato and chickpea soup topped with crispy roasted potato croutons, perfect for a cool day.
Ingredients
- 1 cup Crushed tomatoes
- 1/2 cup, cooked Chickpeas
- 1/2 small, diced Potato
- 1.5 cups Vegetable broth
- 2 tbsp Olive oil
- 1 clove, minced Garlic
- 1/2 tsp Dried basil
- 1/4 tsp Dried oregano
- to taste Salt
- to taste Black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Dice potato for croutons into 1/4-inch cubes and toss with 1 tbsp olive oil, salt, and black pepper.
- Spread potato cubes on a baking sheet and roast for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
- In a pot, heat remaining 1 tbsp olive oil over medium heat.
- Add minced garlic and cook for 1 minute, until fragrant.
- Add crushed tomatoes, chickpeas, vegetable broth, dried basil, dried oregano, salt, and black pepper.
- Bring to a simmer, then reduce heat and cook for 15 minutes, allowing flavors to meld.
- Serve soup hot, topped with roasted potato croutons. Garnish with fresh basil if desired.
Cuisine: Mediterranean
Suitability: gluten-free,dairy-free,vegetarian,vegan
Prep Time: 10 mins
Cook Time: 30 mins
Serving Size: 1
Meal Type: lunch