Cream of Tomato Soup with Roasted Chickpeas

A quick and easy Cream of Tomato Soup with Roasted Chickpeas – the perfect meal using pantry ingredients.

As a busy mother of two, I always try to make sure that my fridge and pantry are well-stocked with regular favourites so that I can make certain recipes at a moment’s notice. A homemade tomato soup is one such recipe.

This recipe for Cream of Tomato Soup with Roasted Chickpeas is comprised of ingredients you are likely to already have in your fridge and pantry.

• 400 g (14 oz) canned chickpeas
• 1 lemon, thickly sliced
• 4 garlic cloves, unpeeled
• 1 tablespoon vegetable oil
• sea salt

• 800 g (28 oz) canned cherry tomatoes (or canned whole tomatoes)
• 250 ml (1 cup) chicken or vegetable stock
• 1 teaspoon sugar (or more, to taste)
• 1 tablespoon red wine vinegar
• sea salt
• freshly cracked pepper
• 125 ml (1/2 cup) double cream (heavy cream)