Smoky Tomato Soup with Chickpeas
Makes 4 servings
4 cups (960ml) vegetable broth
1 cup (88g) firmly packed sun-dried tomatoes (soft or packed in oil; pat excess oil off)
1/4 cup (20g) chopped green onion (white and green parts)
2 medium pitted fresh dates (or other sweetener)
1 medium clove garlic (1 teaspoon minced)
1 teaspoon sea salt, plus more to taste
1/4 teaspoon smoked paprika
1/8 teaspoon red pepper flakes
2 cups (300g) quartered fresh tomatoes
1 tablespoon fresh lemon juice, to serve
2 (15-ounce/425g) cans cooked chickpeas (3 cups (540g), rinsed and drained
1/2 cup finely chopped flat-leaf parsley, plus more to serve
Pour the broth, sun-dried tomatoes, green onion, pitted dates, garlic, salt, smoked paprika, and red pepper flakes into the jar of your KitchenAid® Pro Line® Series Blender. Secure the lid, and set the blender to the Adapti-Blend™ Soup program. Blend until the machine turns itself off. Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10.
Add the fresh tomatoes, and lemon juice, secure the lid, and process on variable speed 3 for 3 to 5 seconds until the tomatoes are just broken up.
Add the chickpeas and parsley, and allow the soup to sit with the lid on for about 1 minute in order to warm up the beans.
The soup will come out of the blender hot.
Ladle into bowls, and enjoy immediately, topped with a sprinkle of chopped parsley.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*