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.

Tomato and Chickpea Soup with Roasted Potato Croutons

Ingredients

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Dice potato for croutons into 1/4-inch cubes and toss with 1 tbsp olive oil, salt, and black pepper.
  3. Spread potato cubes on a baking sheet and roast for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
  4. In a pot, heat remaining 1 tbsp olive oil over medium heat.
  5. Add minced garlic and cook for 1 minute, until fragrant.
  6. Add crushed tomatoes, chickpeas, vegetable broth, dried basil, dried oregano, salt, and black pepper.
  7. Bring to a simmer, then reduce heat and cook for 15 minutes, allowing flavors to meld.
  8. 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