Tomato And Chickpea Bisque Your family will think you spent hours in the kitchen when you serve them this soup but your secret is safe with me. This intensely flavored soup is quick and easy to make. Strain through a fine-mesh strainer for a more refined texture. For a crunchy garnish, try using croutons with a dollop of pesto. Makes 8 servings
	Ingredients: 1 tablespoon olive oil 1 teaspoon minced fresh oregano 1 tablespoon minced garlic 1 teaspoon red pepper flakes, optional 1 tablespoon minced shallots 1 cup chopped onions 1 1/2 cups (15-ounce can) canned, drained chickpeas 4 cups canned whole plum tomatoes, drained 2 cups plain soy milk 1/2 cup minced fresh basil Sea salt and freshly ground black pepper 1 Teaspoon minced fresh thyme, or 1/2 teaspoon dried
	Instructions: 1. In a medium stockpot, heat the olive oil over medium heat. Add the garlic and shallots and cook, stirring, until golden, about 2 minutes. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the tomatoes and bring to a simmer. Add the basil, thyme, oregano and pepper flakes, if desired, and simmer for 5 to 7 minutes. Add the chickpeas and soy milk and season with salt and pepper to taste. 2. Puree the soup using an electric handheld blender or blend in a food processor, and serve.

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