Tomato Soup with Chickpeas and Lemon
It’s time to ditch the notion that soup is just for colder months. A refreshing bowl can make a great starter in any weather, especially with fresh summer produce and a light kick of citrus.
PREP TIME :
- 1 Tbsp. extra virgin olive oil
- 1/2 small onion, chopped
- 1 large carrot, sliced
- 1 large rib celery, chopped
- 3/4 cup sliced leek, white and 1-inch green parts
- 2 garlic cloves, finely chopped
- 1 (14-oz.) can no salt added whole peeled tomatoes
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1/4 tsp. smoked Spanish paprika
- 3 cups reduced-sodium vegetable broth
- Salt and freshly ground pepper, to taste
- 2 lemons
- In large heavy saucepan, heat oil over medium-high heat. Add onion and cook until golden, 4 minutes, stirring often.
- Add carrot, celery, leek, and garlic, stirring to coat them with oil. Cook until leek slices are translucent and soft, about 4 minutes.
- Add tomatoes one at a time, holding them over pot and crushing them in your fist. Add liquid from can.
- Add chickpeas, paprika and broth. Bring liquid to a boil, reduce heat and simmer, covered, until vegetables are almost tender, 20 minutes.
- Season to taste with salt and pepper.
- To serve, divide hot soup among four bowls. Cut 1 lemon into quarters. Squeeze juice from a quarter into each bowl, straining out seeds.
- From center of second lemon, cut four 1/4-inch slices. Heat a dry cast-iron skillet or grillpan over high heat.
- Add lemon slices and cook until caramelized to brown and lightly charred in places, 1-2 minutes. Turn and cook for 1 minute. Set 1 lemon slice in center of each bowl and serve.
Nutrition (per serving):
200 calories, 5 g fat (< 1 g sat fat), 34 g carbohydrates,
10 g protein, 9 g fiber 461 mg sodium.