Creamy Tomato and Chickpea Soup

Prepare the Base

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat.
2. Add the diced onion and finely chopped carrot. Cook for about 6 to 8 minutes, stirring occasionally, until softened and lightly golden.
3. Add the minced garlic, dried oregano, smoked paprika, and dried thyme. Sauté for about 1 minute until fragrant.

Simmer the Soup

1. Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and coat the vegetables.
2. Add the canned tomatoes (with their juices), the drained chickpeas, and the vegetable stock.
3. Bring the soup to a gentle boil, then lower the heat to medium-low. Cover with a lid slightly ajar and simmer for 20 minutes to allow the flavors to meld and the chickpeas to turn tender.

Blend and Finish

1. Remove the pot from the heat. (Optional: reserve 2 tablespoons of whole chickpeas to scatter on top for texture).
2. Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the mixture.
3. Place the pot back over low heat. Pour in the heavy cream and stir until completely incorporated and warm.
4. Season with salt and freshly cracked black pepper to taste.

Serve

1. Ladle into warm bowls.
2. Garnish each serving with a light swirl of cream, the reserved chickpeas, and torn fresh basil leaves.
3. Serve immediately with warm, crusty bread for dipping.