Creamy Homestyle Soup

Crispy chickpeas

1. Heat the oven to 425°F. Spread the chickpeas on a towel and pat them as dry as you can. Drier chickpeas equal crispier chickpeas.
2. Toss chickpeas with olive oil, salt, paprika, and garlic powder. Spread on a sheet pan in a single layer.
3. Roast for 20 to 25 minutes, shaking the pan halfway through, until crisp and browned. Set aside.

Soup

1. Timing tip: Start the chickpeas first. While they roast, you can knock out the soup steps so everything lands around the same time.
2. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 8 to 10 minutes, stirring occasionally, until softened.
3. Add garlic and tomato paste. Cook for 1 minute until fragrant and the tomato paste darkens slightly.
4. Stir in thyme, oregano, smoked paprika (if using), salt, and pepper.
5. Add broth, cauliflower, cannellini beans, and bay leaf. Bring to a simmer, then lower heat and simmer uncovered for 18 to 22 minutes until the cauliflower is very tender.
6. Remove the bay leaf. Use an immersion blender to blend until you like the texture. For a chunkier soup, blend about 10 to 15 seconds. For a creamier soup, blend 30 to 45 seconds (you can also blend more if you want it super smooth).
7. If using a countertop blender, blend 2 to 3 cups at a time and return it to the pot. Vent the lid by removing the center cap and cover with a towel, then blend carefully in batches.
8. Stir in spinach and cook for 1 to 2 minutes until wilted. Turn off the heat and stir in lemon juice. Taste and adjust salt and lemon.
9. If using Parmesan, stir it in last so it melts smoothly. Ladle into bowls and top with crispy chickpeas and herbs.

Matt’s small trick: If the soup tastes “flat,” it usually needs one of two things: a pinch more salt or a squeeze more lemon. Add one, taste, then decide.

Yield: Makes about 8 cups (serves 6).