CSA Cooking: Roasted Tomato Chickie Pea Soup

My CSA has been generous with the tomatoes lately. I have more than I need for TLT's and salads. Growing up in a home of surplus tomatoes (my mom runs a seed company: Tomato Growers,) I learned some creative ways to deal with the abundance. I figured I'd roast some with other good stuff: onions, garlic, and herbs from the CSA. What could be bad? I also soaked and slow cooked some chickpeas until quite soft. The result of all these endeavors is this savory soup with some added protein, thanks to the chickie peas.

Roasted Tomato Chickie Pea Soup

• About 4 large tomatoes, roughly diced
• Medium onion, sliced into half moons
• A few cloves garlic, minced
• Herbs of your choice, fresh is best (oregano, basil, rosemary, etc.)
• Sprinkle of kosher salt
• Olive oil
• 1 cup soft-cooked chickpeas, or just canned peas drained and rinsed
• 1 cup broth

Preheat oven to 425. Line a roasting pan with foil, and layer in the tomatoes, onion, garlic, and herbs. Drizzle with a small amount of olive oil, and sprinkle with a bit of salt. Roast at 425 until the tomatoes have released their juice and onions are very soft.

Let cool a bit, and then place roasted mixture in blender with chickpeas and broth. Blend until well combined and at your desired texture. 

Warm on stove in a saucepan, and serve with cracked black pepper. 

Serves 4. Nutritional info: 113 calories, 23 g carbs, 4.5 g fiber, 0.5 g sugar, 4.5 g protein.