I like tomato soup. However, I rather love this Tomato-Red Bell Pepper Soup. The combination of tomatoes, red bell peppers, country ham, and chickpeas is amazing. I made one mistake–adding salt to the soup while cooking, which is usually the perfect addition to tomato-based soups. However, the country ham provided plenty of salt. Regardless, this soup is scrumptious!
1-28 oz can crushed tomatoes, undrained
1 cup roasted red bell pepper, chopped
1/3 cup heavy whipping cream
1/2 cup water
1 tsp dried basil
1/2 tsp paprika
1/4 tsp ground black pepper
4 oz country ham, finely chopped
1-15 1/2 oz can chickpeas, rinsed and drained
1/4 tsp ground cumin
2 tbsp olive oil
1/4 cup fresh parsley, chopped
1) Preheat oven to 450 degrees
2) To large soup pot add crushed tomatoes and heat over medium; when tomatoes are heated through and start to bubble, stir in roasted red bell pepper, cream, water, basil, paprika, and black pepper; reduce heat to low and cook 15 minutes, stirring occasionally
3) Meanwhile, to large baking dish add country ham and chickpeas; sprinkle with cumin, drizzle with olive oil, and toss to coat; bake in oven 5 minutes, stir, and bake additional 5 minutes; remove from oven
4) Using an immersion blender, puree tomato-red bell pepper soup (if you don’t have an immersion blender, you can use a regular blender, but be careful–hot!);
5) Ladle soup into bowls, spoon country ham-chickpea mixture over top, and sprinkle with parsley; serve!
Servings: 2 hearty dinner-sized servings; 4 hearty side dish servings
Sounds like a very tasty combination of flavors! Plus, I can’t turn down anything with chickpeas in it… 🙂