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!
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.
Add the canned tomatoes, herbs, honey, stock and salt and pepper. Bring to boil and simmer covered for 30 minutes.
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.
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.
Add salt and pepper to taste and drizzle with basil pesto and finish with a generous scatter of basil leaves.
Chickpea, Tomato and Sourdough bread soup
Amount Per Serving
Calories 385Calories from Fat 225
% Daily Value*
Total Fat 25g38%
Saturated Fat 4g20%
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Total Carbohydrates 37g12%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.