This is a favorite weekday meal or I like to prepare it for the kids when we go out. It's easy & healthy. A perfect compliment to your favorite grilled cheese sandwich. My kids like to top theirs off with goldfish crackers. This is a blended soup, so you can save your fancying chopping for another recipe.
Adapted from Sunset Magazine
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 crushed garlic clove
- 1/3 cup chopped celery
- 1 1/2 cups chicken broth
- 1 teaspoon dried basil
- 1/8 teaspoon red pepper flake
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can garbanzo beans, rinsed & drained
- 1 cup milk, I prefer 1%
Preparation
Melt the butter in a saucepan over medium-high heat. Add red pepper flake, onion, carrot, celery, and garlic; sauté 4 minutes or until tender. Add broth, basil, and tomatoes, and bring to a boil. Reduce heat; simmer 15 minutes. Stir in garbanzo beans until heated. Remove from heat.
Blend using your immersion blender or place half of tomato mixture in a blender, and process until smooth. Pour puréed soup into a large bowl. Repeat procedure with remaining tomato mixture. Return puréed soup to pan; stir in milk. Cook over medium-high heat 2 minutes or until thoroughly heated, stirring frequently (do not boil).