Chickpea, Tomato and Sourdough bread soup
August 21, 2018
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The tomato and sourdough mix in this recipe resembles an umami taste. It is the ultimate winter comfort soup. Make sure to use good quality sourdough bread for this recipe. I buy a brown country sourdough bread from our local bakery and I think the bread is the magic in the soup!
Servings Calories Per Serving Effort
6 385kcal Moderate
No. of Servings: people
  1. Preheat the oven to 180 C. Saute the onion and fennel in 3 tbsp olive oil for 5 minutes. Add the carrot and celery and cook another 3 minutes. Stir in the tomato puree and cook for another 1 minute, stirring occasionally. Add the wine and let it cook for about 2 minutes.
  2. Add the canned tomatoes, herbs, honey, stock and salt and pepper. Bring to boil and simmer covered for 30 minutes.
  3. While you wait, break the bread into chunks and toss 2 tablespoons oil and some salt over it. Bake for 10 minutes in a roasting tray. Remove from the oven and set aside.
  4. 10 minutes before you stir the soup, place the chickpeas in a bowl and crush them with a potato masher. Do not mash them too much. Add them to the soup and simmer a further 5 minutes. Lastly, add the bread and simmer for another 5 minutes.
  5. Add salt and pepper to taste and drizzle with basil pesto and finish with a generous scatter of basil leaves.
Nutrition Facts
Chickpea, Tomato and Sourdough bread soup
Amount Per Serving
Calories 385 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 1mg 0%
Sodium 272mg 11%
Potassium 479mg 14%
Total Carbohydrates 37g 12%
Dietary Fiber 6g 24%
Sugars 8g
Protein 8g 16%
Vitamin A 51%
Vitamin C 69%
Calcium 12%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
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