So I'm thinking that now maybe since the cooler weather has set in I will feel like cooking more? Maybe? Hopefully? Yes my last post was in July. And I promised myself (and you dear reader) that I would get back on track, stop being so darn lazy, and cook more. And then I didn't. Sigh. So sorry. So very sorry. I disappoint myself sometimes. As in a lot. But I'm feeling that itch again. I'm on Holidays and today was a blah overcasty rainy kind of day. I certainly didn't feel like cleaning the house, my other default on days like this. So I cooked. The house is still a complete disaster (3 cats, 1 dog, 7 little birds, 1 step son and 1 husband will do that to a house), but at least our bellies are warm and full.
I've wanted to post this particular recipe for a long time. Ever since I bought the Oh She Glows Cookbook back in 2016 (Wow! Really 2016? Holy Moly!) The sous chef has made this a few times and we LOVE it here at Bistro 164. One of our absolute favourite recipes. It's just one of those recipes that is perfect for this time of year and for this particular day. I have an abundance of garden tomatoes that I needed to use up before my little dog gets them (he is totally obsessed with tomatoes...see pics below)...as well as the other outside beasties that seem to be nibbling on them (I don't want to know what type of beasties... I have some thoughts but I will play ignorant for now.)
The recipe calls for canned diced tomatoes but I just boiled my own garden tomatoes briefly (10 seconds) to help peel the skin off, diced them and then added them in. I also have an abundance of thyme in our garden so I added some of that in as well. My fresh basil is unfortunately looking very sad so I used some dried basil instead since I love the flavour so much. I didn't have any vegetable stock on hand so our version of the soup is not really vegan or vegetarian. But that's ok. I used our own homemade chicken stock so I can still feel good about my life choices (thank you Instant Pot!)
The chickpea croutons are an additional step that you may debate doing. I'm here to tell you to just do it. They are so well worth the extra effort. Crunchy goodness with a bit of salty heat. Don't skip this if you want the Ultimate Tomato Soup Experience. Not even kidding around. Plus if you have any left over they make lovely little snacks to munch on. Love my chickpeas.
Top with the crunchy delicious chickpeas, a drizzle of olive oil if you wish, some freshly ground pepper, some fresh basil or thyme, and may I suggest some fresh parmesan cheese? I was not fortunate enough to have any fresh parmesan cheese on hand...so I made do with a poor substitute of no-name brand (not even Kraft! Yikes! We are truly slumming it) dried parmesan cheese...not quite the same as fresh but it worked in a pinch.
And honestly who does not love and have fond memories of tomato soup growing up? (slight poke at my sister-in-law, whom I love, but who doesn't love tomato soup, but she hasn't tried this particular tomato soup so maybe she can and will love it. Maybe.) Perfect for a slow, rainy, Autumn kind of day when you don't feel like cleaning your house. The dirt and furballs will still be there for you tomorrow if you're bored. Unfortunately.
Cheers from Bistro 164!
Cream of Tomato Soup with Roasted Italian Chickpea Croutons
from Oh She Glows Cookbook by Angela Lidden
Makes 8 cups
Prep Time: 20 minutes
Cook Time: 30-40 minutes
Ingredients
For the Chickpea Croutons
1 15 oz can chickpeas, drained and rinsed
1 tsp grapeseed oil (I used sunflower oil)
1/2 tsp dried oregano
1/8 tsp cayenne pepper
1 tsp garlic powder
3/4 tsp fine-grain sea salt
For the Tomato Soup
1 tbsp extra-virgin olive oil
1 small to medium yellow onion, diced
2 large cloves garlic, minced
1/2 cup raw cashews, soaked (soak in water for at least 3-4 hours or overnight, drain)
2 cups veggie broth
1 28 oz can of whole peeled tomatoes, with their juices (I used my own garden tomatoes, peeled and diced)
1/4 cup oil-packed sun-dried tomatoes, drained
3-4 tbsps tomato paste
1/2 to 1 tsp dried oregano
3/4 to 1 tsp fine grain sea salt
1/2 tsp freshly ground black pepper
1/4 to 1/2 tsp dried thyme
Directions
Make the Chickpea Croutons: Preheat the oven to 425 F. Line a large rimmed baking sheet with paper towels and place the chickpeas on top. Add an extra layer of paper towels to absorb any of the liquid from the chickpeas. Discard the paper towels .
Put the chickpeas into a large bowl and add in the oil, oregano, cayenne, garlic powder, onion powder and salt. Line the baking sheet with parchment paper and spread the chickpeas onto it. Bake for 15 minutes, then give the pan a shake and bake for another 10-15 minutes until the chickpeas are golden.
Let cool on the baking sheet for at least 5 minutes. They will crisp up as they cool.
To Make the Tomato Soup: Grab a large sauce pan, add in the oil, heat to medium. Then add in the onion and garlic. Saute for about 5 minutes.
Get out your blender and add in the drained cashews and the broth. Blend on High until it's creamy and smooth. Add in the cooked garlic-onion mix, the tomatoes and their juices, the sun-dried tomatoes, and the tomato paste. Blend on High until smooth.
Pour everything into a sauce pan and heat to medium-high. Bring to a simmer and add in the oregano, salt, pepper and thyme.
Simmer over medium heat, uncovered, for 20-30 minutes.
Ladle into bowls and top with the chickpea croutons. Add on some fresh basil, or thyme, or olive oil, freshly ground pepper. I also added some parmesan cheese on top....not even the good kind...the highly processed kind...so bad yet so good.
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