Roasted Tomato Basil Soup with Kale Chips & Chickpea Croutons

50 degrees in Boston! Heatwave, heatwave!!

I never thought we’d see sidewalks or grass again around New England. We still can’t see either, but the ice mounds are slowly melting and one of these days, spring will finally arrive. Spring really means nothing to me though. All it does it make me daydream about summer. And when I think of summer, I think of tomatoes.

This recipe is a LITTLE ahead of it’s time, but it was a huge hit at my soup cooking class a couple weeks ago so I figured I’d share. I’ll absolutely be making loads of this once tomato season finally gets here!

SOUP

2 1/2 lbs Roma tomatoes, halved lengthwise

3 cups vegetable broth

1 cup coconut milk

1 15 oz can fire roasted tomatoes

1 large yellow onion, chopped

5 cloves garlic, minced

1 cup fresh basil, sliced

Sea salt, black pepper and oil oil, plus more for coating tomatoes

CHICKPEAS

2 cans chickpeas, patted dry

1 tbsp olive oil

1 tsp garlic powder

1 tsp dried oregano

1 tsp dried basil

1 tsp dried rosemary

KALE CHIPS

1 bunch curly kale, torn into pieces

1 tbsp olive oil

1 tbsp nutritional yeast

1 tsp garlic powder

1 tsp paprika

Sea salt and black pepper

Preheat oven to 425 degrees
Toss all chickpea ingredients together, lay on a baking sheet and roast at 425 degrees for 30 minutes, turning halfway through
Toss tomato halves with olive oil, salt and pepper and lay on another baking sheet, cut side up
Roast tomatoes at 425 degrees for 30 minutes
For the kale chips, massage all ingredients into kale and lay on a parchment paper lined baking sheet
Bake at 300 degrees for 30 minutes turning halfway through
When tomatoes are almost done, cook onions in olive oil in a saucepan over medium heat
Add garlic, canned tomatoes, roasted tomatoes, broth, coconut milk, salt and black pepper and bring to a boil
Reduce to a simmer, and cook for 20 minutes
Transfer to a blender and puree until smooth
Stir in fresh basil
Serve with chickpeas and kale chips on top