Creamy Tomato Soup with Crispy Chickpeas by Peas and Crayons

– 1 onion, diced
– 2-3 cloves garlic, minced
– 1 tbsp olive oil or avocado oil
– 3 carrots, chopped
– 15 oz can tomato sauce
– 15 oz can diced fire roasted tomatoes
– 1 tbsp tomato paste
– 1 cup vegetable broth
– 1 tbsp dried basil (or to taste)
– 1/4 tsp salt
– 1/2 tsp sugar (optional)
– 1/4 tsp oregano
– 3 oz cream cheese or heavy cream (add to taste)
– salt and pepper to taste
– 15 oz can chickpeas
– 1 tbsp extra virgin olive oil
– 2 tbsp finely grated Parmesan cheese (approx. 1/2 oz)
– 1/2 tsp garlic powder
– 1/2 tsp lemon zest
– 1/2 tsp seasalt
– 1/4 tsp dried oregano
– 1/4 tsp black pepper

Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min