Tomato soup with beans

23 Oct

Tomato soup with chickpeas

  • 2 Tbs. olive oil
  • 2 Tbs. butter
  • 2 onions, chopped
  • 2 carrots, peeled and diced
  • 1/2 tsp. sea salt
  • 2 -28oz. cans of whole tomatoes
  • ~2 c. beans (chickpeas or other), cooked
  • 2 c. chicken stock, water from boiling potatoes, or milk/heavy cream (heated)
  • 3 to 4 Tbs. fresh rosemary, finely chopped
  • 2 Tbs. thyme
  • 1 Tbs. chicken bouillon (better than bouillon)

Saute onion and carrot in olive oil, butter, and salt until soft.  Add the tomatoes, herbs, bouillon, and chickpeas and cook ~10 min.  If adding stock or water, then add now.  Puree with immersion blender.  If adding milk, add after soup is pureed and heat through.

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