Good day to you, friends! I have been kind of really excited about this soup. It is ever-so-timely because apparently we have skipped gleefully from summer to winter. Hmm.
Obviously, that is kind of a bummer for peeps who love fall. Which I guess is me and every other person on the internet. We are all unceremoniously saying, rather matter-of-factly to the earth, "WHAT HAPPENED TO MY FAVORITE SEASON?" Not nice, planet earth. Not nice.
However, the positive part is that soup is needed, like, yesterday. That's how I felt when I came home one day last week and it was COLD. Like heat is on, electric blanket is on, indoor slippers plus wool socks are a NEED, and wool sweaters are strewn all over my apartment. Just in case I need to throw one on. 30 degree drops are just a wee jarring.
I also want to bake everything in sight (and listen to jazz, apparently), but that is a story for another day :).
Right. So soup is warm, therefore my brain receptors kind of freaked out when I was like, "Ooooh, soup. Soup is good." I also didn't want to go to the store, so pantry dive it was.
I had some Roma tomatoes hanging out that I'd gotten from Michigan (I think? Yay regional produce!), I always have a lemon or two in the fridge, sundried tomatoes are LIFE, and peanut butter is LIFE reborn.
I also like spicy-ish when I'm cold, and heartiness. So pizza seasoning? Sure.
Seriously, this was a pantry dive at 7 pm on a Tuesday. Or Monday? Eh, the week was a blur.
And a brief word on the tomato-peanut combo. Sounds weird, tastes freaking amazing.
If you think about it, cashews have literally been put in everything and we don't freak out about it anymore, right? So give the humble peanut a chance. It also requires zero soaking, so peanuts>cashews. Really.
What I'm trying to say is that this soup most definitely has a hearty, subtle richness that only peanut butter can bring to such things (sorry, cashews, not this time).
Anywho, I think I've made this 3 times now. Yes, within a week. Literally, a warm, hearty, creamy tomato soup is all over my brain right now.
With the equally humble chickpea (referring to the peanuts, here) this soup is just happiness in a bowl. Sautéed in lemon, they are little peas of delightfulness that cut the spice of the soup without taking away any of the flavor.
It is, in a word, DELICIOUS.
One more thing. I used to hate tomato soup (like rosemary, and granola, etc... so everything I've posted on TMT). I think I am working through my childhood food issues, because this is my most favorite soup that I've made in awhile. Like for me to say that I crave this over curry...that is the best compliment I can possibly give a soup.
Okedoke. Other great stuff about this soup-that-I-heart:
1. Perfect for the meal-prepping crowd, because a pot makes good lunches for the week (plus crackers, of course)
2. Perfect for the non-planning crowd (MEEEEEEEEE) because it is ready in less than 30 minutes, if you're paying attention :)
3. Freezer-friendly, which makes life grand. Especially for the non-planners-trying-to-be-planners crowd (I didn't forget you)
Welp, I'm excited. For you! Enjoy some soup while you brood over the absence of fall. You'll feel better, I promise :)
sundried & roma tomato peanut soup with chickpeas
vegan & gluten free
prep time: 5 minutes
cook time: 25-30 minutes
makes: 4 main or 6 side servings
4 fresh roma tomatoes, diced*
1 medium sweet onion, diced
8 sun dried tomato halves, packed in oil, diced
2 T oil from sun dried tomato jar, divided
2 T minced garlic (about 5 cloves)
2 T tomato paste
1 T pizza seasoning (I used frontier coop)*
½-¾ tsp sea salt, plus more to taste (I used about ¾ tsp)
¼-½ tsp black pepper
¼-½ tsp red chili flakes
1-2 pinches cane sugar
Juice from ½ lemon
6-7 cups filtered water (depending how thick/thin you like it)
¼ cup creamy peanut butter*
optional: chickpeas seared with lemon juice and black pepper, for topping
Heat 1 T of oil in a soup pot over medium-low heat. Add tomato paste to pot and cook until beginning to brown.
Add onions and cook, stirring occasionally, until translucent, ~5 minutes. Add rest of the oil, garlic, sundried tomatoes, roma tomatoes, pizza seasoning, salt, pepper, and sugar. Cook for ~5 minutes, stirring occasionally, or until fragrant and tomatoes are beginning to soften and break down.
Add water and bring to a boil. Reduce to a simmer and cook for ~15-20 minutes, until fresh tomatoes are completely softened. Add peanut butter and lemon juice and stir to combine.
Turn off heat and either 1) blend soup together using an immersion blender, or 2) CAREFULLY blend using a traditional blender (you might want to let it cool for 10 minutes before doing this). Blend until soup is a puree.
Serve! Goes very well with crusty bread, pan-sauteed chickpeas, or whatever else you love to eat with tomato soup. Enjoy!
* Alternatively, you can use 1 can of unsalted diced tomatoes in their juices. I haven't tried it, but am planning to when fresh tomatoes aren't happening.
* You could also use Italian seasoning, BUT I recommend pizza seasoning (and included an affiliate link to the exact one I like :D)
* For a nut free version, sunflower seed butter would make a great sub. You may need to adjust the salt to taste because it is sweeter than peanut butter.
* You can freeze! SO GOOD on a cold day.