A bowl of thick, creamy tomato soup is a beautiful thing. If you're craving this classic dish for dinner tonight, but want to keep things gluten-free, I've got just the trick for you.
The secret to tomato soup with a thick, luscious texture? Puréed chickpeas!
All you have to do is add half a can of chickpeas (drained and rinsed first) to your soup base, and purée it all together with an immersion blender or in batches in a standard blender.
The blended beans give the soup some heft and substance, while the remaining half of the chickpeas act as a little garnish for the top of your soup.
→ Get the Recipe: Chickpea Tomato Soup with Rosemary from Playin' with My Food