Smoky Tomato, Fennel and Crispy Chickpea Soup
An original, comforting soup with roasted tomatoes, caramelized fennel, and a silky texture topped with spiced crispy chickpeas. It brings together sweet, smoky, and herbal notes in every spoonful.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 800 g ripe tomatoes (cut por the mitad)
- 300 g fennel bulb (thinly sliced finas; reservar unas frondas for decorar)
- 150 g yellow onion (chopped)
- 15 g garlic (3 cloves, chopped)
- 240 g cooked chickpeas, drained (divided)
- 750 ml vegetable broth (low sodium if preferred)
- 120 ml coconut milk (without endulzar)
- 30 ml olive oil (divided)
- 4 g smoked paprika (divided)
- 2 g ground cumin (divided)
- 4 g fresh thyme (solo the leaves)
- 15 ml sherry vinegar
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 ml water (solo si hace falta ajustar the textura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220°C / 425°F. Place the tomatoes, fennel, and onion on a large sheet pan. Add 1 tablespoon olive oil, half of the smoked paprika, half of the cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat.
- 2
Roast the vegetables for 25 minutes at 220°C / 425°F, until the tomatoes are very soft and the fennel has golden edges.
- 3
Meanwhile, pat dry 120 g (3/4 cup) of the chickpeas with paper towels. Toss them with the remaining tablespoon of olive oil, the rest of the smoked paprika, the rest of the cumin, and a pinch of salt. Spread them on a small tray or on an open side of the main pan and roast for 15 to 20 minutes at 220°C / 425°F, stirring halfway through, until crisp.
- 4
In a medium pot over medium heat, add the roasted vegetables, chopped garlic, the remaining 120 g (3/4 cup) chickpeas, vegetable broth, and thyme leaves. Cook for 10 minutes, stirring occasionally, so the garlic softens and the flavors come together.
- 5
Blend the soup with an immersion blender or in a countertop blender until smooth. Add the coconut milk and sherry vinegar, then warm for 2 to 3 minutes over low heat without boiling. If the soup is too thick, add the water little by little until you reach the desired consistency.
- 6
Taste and adjust with the remaining salt and black pepper as needed. Serve hot, topping each portion with the crispy chickpeas and the reserved fennel fronds.
Chef tips
For deeper flavor, let some cut sides of the tomatoes caramelize well on the tray. The chickpeas turn crispier if they are very dry before roasting.
Substitutions
You can swap fennel for leek for a milder profile. If you do not have sherry vinegar, use white wine vinegar. Coconut milk can be replaced with oat-based cooking cream, although gluten may then be present unless it is certified gluten-free.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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