Creamy Tomato Chickpea Soup

In a medium pot, heat olive oil over medium heat. Cook onions for 1 minute and then add garlic. Cook for another 30 seconds.

Add paprika, basil, thyme, salt, pepper and sugar. Add balsamic vinegar and stir.

Add in tomatoes and chickpeas. Stir, then add water and stock. Simmer soup for 20–30 minutes. Then let cool for at least 10 minutes.

Transfer to a blender and puree until smooth. Transfer back to pot and stir in milk. Cook on medium low for 2–3 more minutes.

Adjust the flavor, adding more salt or pepper as needed. Garnish with red pepper flakes, olive oil or basil (optional). Serve warm.