tomato soup is something i’m always trying to perfect - it’s one of those comforting staple foods that should be so easy to make, but i’ve never gotten it just right until now. this is so simple to make, and is creamy and hearty and totally great for every season. try it out! (this is another recipe that you’ll need some sort of blender/food processor for, but if you don’t mind a chunky soup, you don’t need it really.)

• have 2 cups chickpeas cooked beforehand, or do the cooking as you make the rest of the soup. (it takes about 1-1 1/2 hours to fully cook soaked dried chickpeas.)
• chop up 7-8 large tomatoes, the smaller the better, but they will cook down so don’t be too meticulous about it. 
• throw them in a soup pot with two veggie bouillon cubes, a heaping pinch of salt, freshly ground pepper and at least a tbsp each of oregano, thyme, and parsley. cook on low-medium heat for 45 minutes. (you can let it cook for longer, just keep it on slightly lower heat.)
• when your chickpeas are cooked, put them in a food processor with a bit of oil and blend until smooth. add this mixture to the soup a little bit at a time, until you think it tastes creamy enough.
• from here, we used an immersion blender (found pretty cheaply at thrift stores or even at mainstream stores) to blend all the tomatoes and chickpeas and spices together until it was creamy and smooth. you can choose to do this or not, it’ll be good either way!
• serve hot with some toasted quinoa or fresh sweet corn. this recipe makes enough for 4-6 people. enjoy!