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Roasted Tomato & Chickpea Soup

Veggie soup perfect for Autumn! Make a batch by doubling the recipe for 8 portions, keeps well.


Serves: 4 Time: 45 minutes

 

Ingredients

  • 1.8kg cherry or plum tomatoes on the vine

  • 150g uncooked barley

  • 480ml vegetable stock, plus 1 tbsp

  • 1 medium onion

  • 1 tbsp olive oil

  • 4 cloves garlic, crushed

  • 2 tsp fresh thyme

  • 12g freshly chopped parsley

  • 1 tbsp brown sugar

  • salt & pepper

For the spicy croutons

400g canned chickpeas

10 drops sriracha sauce


Method

  1. Heat the oven to 180°C. Remove the tomatoes from the vines and cut in half and place on a baking sheet. Sprinkle the tomatoes with salt and pepper and a drizzle of olive oil and bake in the oven for 35 minutes until soft.

  2. While the tomatoes are baking, prepare the barley by placing it in a sieve and rinsing it under cold running water. Place the barley into a saucepan and cover with water until 5cm above the barley. Bring to the boil then reduce the heat to low and allow to simmer uncovered for 35 minutes.

  3. Meanwhile, drain the chickpeas and place them on a baking tray. Toss them with sriracha sauce and a sprinkle of salt and pepper. Place the tray into the oven and bake the chickpeas for the last 10 minutes of the tomato cooking time.

  4. Next sauté the onion, crushed garlic, and thyme in a large soup pan. Add in 1 tablespoon of vegetable stock, and sauté until the onions become translucent. Pour in ¼ of the whole roasted tomatoes and stir well.

  5. Whack the remaining tomatoes into a blender and blitz to smooth and pour into the soup. Add in the drained barley, chopped parsley, vegetable stock, sugar and season with salt and black pepper to taste.

  6. Mix well to combine, bring to a boil and turn the heat down and allow to simmer gently for 10 minutes.

  7. Once done, serve the soup in bowls, topped with chickpea croutons. Yum!


 

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Rosie ❤️

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