Tomato Soup with Ras El Hanout & Pita
A North African-inspired tomato soup with Ras El Hanout spice, garlic, onions, and chickpeas.
Total Time
35 min
Made with
250 mL
14
- 2 tbsp 30 mL Olive oil
- 1 cup 250 mL Onions, thinly sliced
- 2 tbsp 30 mL Garlic, minced
- 3 ½ tbsp 53 mL Ras El Hanout
- 1 ½ can 1.36 L Classic Tomato
- 6 cups 1.5 L Water
- 2 cups 500 mL Chickpeas (garbanzo beans), canned, rinsed, drained
- 2 tbsp 30 mL White balsamic vinegar
- 2 tsp 5 mL Kosher salt
- ¼ tsp 1 ¼ mL Black pepper, ground
- 6 ¼ each 6 each Pita bread, large (6 ½” diameter), cut into triangles, warmed
- Using a large sauce pot, heat olive oil over medium heat.
- Add onions. Cook for 3-4 minutes, until onions start to soften.
- Add garlic and lightly toast garlic about 1-2 minutes.
- Add Ras El Hanout spice and toast for 1-2 minutes.
- Add Campbell’s® Condensed Tomato Soup and water. Simmer for 10 minutes on low to medium heat.
- Add chickpeas. Simmer for an additional 5 minutes.
- Add balsamic vinegar, salt and pepper. Stir to combine.
CCP: Heat to a minimum internal temperature of 74°C for 1 minute.
CCP: Hold for hot service at 60°C or higher until needed. - To serve, portion 250 mL soup into serving bowl. Garnish with warmed pita triangles. Serve immediately.
Nutrition Facts
Per
250 mL
Calories
Total Fat
0
g
Saturated Fat
0
g
+ Trans Fat
Total Carbohydrate
0
g
Dietary Fibre
0
g
Sugars
0
g
Protein
0
g
Cholesterol
0
mg
Sodium
0
mg
Potassium
0
mg
Calcium
0
mg
Iron
0
mg
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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