Avocado Toast with Roasted Tomato Soup & Crispy Chickpeas
Avocado Toast with Roasted Tomato Soup & Crispy Chickpeas
Roasted Tomato Soup:
2½ pounds of plum tomatoes, halved length-wise
Kosher salt
Ground black pepper
1 large onion, chopped
1 tablespoon of butter
¼ cup of extra virgin olive oil, divided
2 cups of coconut milk, almond milk, or half & half
¼ cup of Parmigiano-Reggiano, grated, plus more for garnish
Instructions:
Preheat oven to 400 degrees F.
Place the tomatoes cut-side up on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and ground black pepper and bake for 1 hour, until tomatoes are lightly charred on the edges.
In a large soup pot over medium-low heat, add the onions, butter, 2 tablespoons of olive oil, and 5-finger pinches of salt and ground black pepper. Cook for 20-25 minutes, stirring often, until onions are caramelized and brown colored.
Carefully transfer the roasted tomatoes, caramelized onions, coconut milk, and cheese to a blender. Blend until smooth, about 90 seconds.
Add the tomato soup back to the soup pot and heat up over medium heat. Serve with more grated cheese and enjoy!
Avocado Toast:
2 ripe avocados
2 tablespoons of olive oil
½ teaspoon of kosher salt
2 large slices of French bread, lightly toasted
Garnishes:
Crispy Chickpeas (recipe below)
Cherry tomatoes
Chia seeds
Watermelon radishes
Lemon
Fennel fronds
Instructions:
In a large bowl, combine the avocados, olive oil, and salt. Using a hand mixer, beat on high speed until smooth.
Spread over toasted bread and top with garnishes of your choice. Enjoy!
Crispy Chickpeas:
1-15-oz. can of chickpeas, no salt added, drained
2 tablespoons of extra virgin olive oil
Smoked paprika
Chili powder
Kosher salt
Ground black pepper
Instructions:
Preheat over to 375 degrees F.
In a bowl, toss all ingredients together. Transfer to a baking sheet in an even layer and bake for 1 hour, until chickpeas are golden brown. Let cool before serving.