I love soup this time of year, the spicy-er, the creamy-er, the better. I’ve been making a lot of it and I’m excited to share a few of the successful soup endeavors that I have been on. This recipe started when I opened a huge can of diced tomatoes for a different recipe and then realized that I didn’t need them… So the next day I decided I should probably not let them go to waste and started the search for a solid tomato soup recipe. Seriously- who doesn’t like tomato soup?...In all fairness, I actually don’t like the stuff from the can very much, but that is a personal opinion. I like my soups thicker and heartier, which is why I often chose the word “bisque” instead of soup. The result was a kitchen full of empty cans, a pot of creamy soup, and an incredible aroma filling our home. Mark and I both loved this recipe and it has now become a week night staple. The pan-fried chickpeas are an added bonus. Extra protein, extra texture, and extra spice. No shame if you’d rather sub some croutons or a solid grilled cheese- that all works too. Let me know what you think!​