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Smokey Tomato Soup with Chickpeas

Smokey Tomato Soup with Chickpeas

KitchenAid Chef
Import-Recipe - Smokey Tomato Soup with Chickpeas
Smokey Tomato Soup with Chickpeas







960 ml

vegetable broth

88 g

firmly packed sun-dried tomatoes (soft or packed in oil; pat excess oil off)

20 g

chopped green onion (white and green parts)


medium fresh pitted dates


medium clove garlic (1 tsp minced)

1 tsp

sea salt, plus more to taste

1/4 tsp

smoked paprika

1/8 tsp

red pepper flakes

300 g

quartered fresh tomatoes

1 tbsp

fresh lemon juice, to serve

425 g

canned cooked chickpeas, rinsed and drained

70 g

finely chopped flat-leaf parsley, plus more to serve

Step by step

  1. Pour the broth, sun-dried tomatoes, green onion, pitted dates, garlic, salt, smoked paprika, and red pepper flakes into the jar of your KitchenAid® Power Plus® Blender.

  2. Secure the lid, and set the blender to the Adapti-Blend™ Soup program.

  3. Blend until the machine turns itself off.

  4. Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10.

  5. Add the fresh tomatoes, and lemon juice, secure the lid, and process on variable speed 3 for 3 to 5 seconds until the tomatoes are just broken up.

  6. Add the chickpeas and parsley, and allow the soup to sit with the lid on for about 1 minute in order to warm up the beans.

  7. The soup will come out of the blender hot.

  8. Ladle into bowls, and enjoy immediately, topped with a sprinkle of chopped parsley.

  9. For demo purposes, it would be better to pour the soup into a pot, and ladle it from there into small cups in order to get an equal distribution of the liquid and the chickpeas etc.