comfort soup

The perfect Fall and Winter Comfort food.&nbsp; This&nbsp;Hearty Chickpea Soup, is&nbsp; a meal all in itself!

Hearty Chickpea Soup

olive oil

onion ((minced))

garlic ((minced))

celery

potato ((chopped small))

chickpeas**

tomatoes ((1 cup))

water

parsley

basil

oregano

salt

hot pepper flakes

pasta

In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear.

Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).

In the last 15 minutes cook the pasta until al dente then drain well (I prefer Orecchiette pasta in this soup).&nbsp;&nbsp;

Remove half the cooked soup and blend until smooth, return to the pot, add the pasta and heat until hot.&nbsp; Serve with fresh grated parmesan cheese if desired.&nbsp; Enjoy!

Garlic is our go-to when we have a cold, and this Garlic Soup With Roasted Tomatoes And Eggs recipe is the best way to eat it. The key is in the broth, which is loaded with garlic and flavor. Then you can add in the slow-roasted tomatoes, eggs, and avocado as we did here or alter it to your personal preference, say with wilted spinach, potatoes, and herbs.

Garlic Soup With Roasted Tomatoes And Eggs Recipe

tomatoes

extra-virgin olive oil (divided plus more for garnish)

garlic head (cloves separated)

Kosher salt and Freshly ground black pepper

liters low-sodium vegetable broth, chicken broth,

eggs

jalapeño chile (charred, seeded, and minced (optional))

avocado

Italian parsley or cilantro leaves (finely chopped,

feta

lime (quartered,

Toasted bread (for serving (optional))

Make The Confit Tomatoes: Heat an oven to 225°F and arrange a rack in the middle. Slice tomatoes in half, then drizzle with 1 tablespoon of of the olive oil, salt, and pepper.Add two garlic cloves, toss to coat then transfer to a baking sheet lined with parchment paper and slow roast until the tomatoes are shrunken and drier but still left with a little moisture (so a little less dry than sun-dried tomatoes), this can take anywhere from 2 to 4 hours depending on the size of the tomatoes.

Start The Garlic Broth: Slice the remaining garlic cloves as thin as possible (this will help them melt into the olive oil instead of being big chunks of garlic). Heat the remaining olive oil in a medium saucepan over medium heat. Stir in the garlic and cook until golden brown, about 5 minutes.

Add the broth, raise the heat, and bring to a boil. Lower heat, so the broth is simmering, cover, and cook until the broth is infused with garlic flavor, at least 15 minutes. Season generously with salt and freshly ground black pepper.

Poach The Eggs: When broth is well flavored, crack eggs into small cups. Carefully slip eggs into the broth and poach until cooked through, about 3 to 5 minutes (you should be able to cook 2 to 4 eggs at a time depending on the size of the saucepan).To serve, divide tomatoes, charred chiles (if using), avocado, herbs, and cheese among bowls. Top with broth, add 1 to 2 poached eggs to each bowl, add a lime wedge and bread, then serve.

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Top 2 comfort soup recipes from across the web

The most viewed comfort soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Hearty Chickpea Soup

Garlic Soup With Roasted Tomatoes A...

The most viewed comfort soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine