I have a confession to make.... I've always hated tomato soup. So when I heard about this recipe from a couple of friends who loved it, I said,"that's nice" and never thought about it again. Until I was at my friends house for dinner and tomato soup was what she made. Well. I took a small bowl and tasted it. Boy, was I surprised. Next I was begging her for the recipe. Of course she didn't have the book anymore, her friend had it. So she gave me the general idea, and I went home and made it again that week... Later I found the actual recipe, but it turns out that my kids like my version better(of course!) The best thing about this soup- besides being super healthy, and kid friendly- is that it takes like 5 minutes or less to make! We just had it tonight and the kids all had seconds or thirds! What good little 'mostly-vegans'. I served it with salad and rosemary garlic whole wheat rolls. Once I even made this with fresh tomatoes, skins and all! Fat free(except for whatever is in garbanzo beans) and salt free (especially if you soak your own garbanzo beans and get salt free tomatoes)
My Favorite Tomato Soup- this recipe is easily doubled or tripled
2 cups chickpea(seriously, these are so much cheaper if you buy them dry, soak them overnight and cook in a pressure cooker, or on the stove top)
2 garlic cloves
1 16 ounce jar tomatoes(I use my home canned tomatoes, so just find something equivalent)
1 tsp cumin
2 Tbl lemon juice
1 cup soy milk
1 cup vegetable broth(I make my own-super easy to do)
Or 1 cup water.
Blend it all in a blender till smooth, then heat through! I think ts better when made the day before. Stores well for about three days.
Blend all except cilantro
Heat on stove