Even in the middle of summer, I’m always up for a delicious homemade soup. I used to buy piles of canned soup at the supermarket (yep, my past as a lazy cook is haunting me) but since I’ve learned how much thickening agent is being added to it, I just stick to the good old-fashioned rule: do it yourself! Preparing your own soup is a no brainer, doesn’t take long and never disappoint. I like to do big batches that I can freeze or use for my lunch the next day! All I have to do is get some fresh bread and prepare a quick salad to make it a meal!
Just a heads-up that when making this recipe, you’ll have some chickpea leftovers. I used the whole can the first time I attempted to create this recipe but it was too thick to my liking + it did not taste like a tomato soup anymore. But don’t worry, you don’t have to throw the chickpeas away, just use what’s left to make one of those scrumptious dishes: BBQ chickpea flatbreads or BBQ chickpea tortillas.
I love all types of soup, cold ones with cucumber or zucchini, winter soup with carrot and ginger or just classic soups like this one! What’s your favorite?
Serving: 4 people
Total Time: preparation: 20 minutes, cook time: 25 minutes
– 2 cans peeled tomatoes (2 x 796ml)
– ½ cup canned chickpeas
– 3 tbsp. olive oil
– 1 cup unsweetened almond milk
– 1/2 cup lentils (dry)
– 1 cup fresh basil leaves
– 2 onions, peeled and chopped
– 5 cloves of garlic, peeled and chopped
– 2 cups water
– salt and pepper
Heat the olive oil in a large saucepan.
Brown the garlic and onion for 5 minutes over medium heat.
Pour the peeled tomatoes, canned chickpeas, basil leaves and lentils into the saucepan.
Add the unsweetened almond milk and the water.
Season with salt and pepper.
Bring to a simmer and let cook for 25 minutes.
Using your food processor, mix the soup until smooth.
You can add some more water to thin the soup if it’s too thick.