Creamy Tomato and Chickpea Soup
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55 Min
Prep : 55 Min
Warm their hearts and tummies with this satisfying Creamy Tomato and Chickpea Soup. Made with a mix of veggies, Philadelphia Cream Cheese and grated Parmesan cheese, our Creamy Tomato and Chickpea Soup is full of vivacious flavour. Plus, it takes less than an hour to make! Why wait? Try it tonight.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 tsp. extra virgin olive oil
2
2 carrots, peeled, finely chopped
3
2 stalks celery, finely chopped
4
1 onion, finely chopped
5
3 cups 25%-less-sodium chicken broth
6
1 can (28 fl oz/798 mL) diced tomatoes, undrained
7
1 can (19 fl oz/540 mL chickpeas (garbanzo beans), rinsed
8
125 g (1/2 of 250-pkg.) Philadelphia Brick Cream Cheese, cubed
9
1/4 cup Kraft 100% Parmesan Grated Cheese
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How do I make it ?
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Step 1
Heat oil in large saucepan on medium-high heat. Add carrots, celery and onions; cook 5 min., stirring frequently. Step 2
Stir in chicken broth. Bring to boil; cover. Simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally. Step 3
Add tomatoes and chickpeas; stir. Return to boil. Simmer 5 min., stirring occasionally. Remove from heat. Use immersion blender to blend soup until smooth. Return to heat. Step 4
Stir in cream cheese; cook 10 to 15 min. or until cream cheese is completely melted and soup is heated through, stirring frequently. Step 5
Sprinkle with Parmesan. Kraft Kitchen Tips!
Chefs' Favourite Tools: Rubber Spatula
A rubber spatula is well loved in the Kraft Heinz Kitchens for its ability to scrape the sides of bowls clean, whether working with a creamy sauce or a dense dough. Heatproof versions also work well for stirring when cooking anything on the stove top.
Serving Suggestion
Serve with crusty whole wheat rolls.
Note
If you don't have an immersion blender, you can instead use your counter-top blender or food processor to blend the soup until smooth. If your blender container is small, process the hot soup in small batches.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value
Fat 8 g
Saturated fat 4 g
20 %
Cholesterol 25 mg
Sodium 530 mg
22 %
Carbohydrate 19 g
Fibre 5 g
Sugars 6 g
Protein 9 g
Vitamin A
60 %
Vitamin C
20 %
Calcium
4 %
Iron
8 %
Servings
8 servings, about 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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