Recipe: Cream of tomato soup with roasted Italian chickpea croutons

Ingredients

• 1 (15-ounce/425-g) can chickpeas, drained and rinsed
• 1 teaspoon (5 mL) grapeseed oil or melted coconut oil
• 1⁄2 teaspoon (2 mL) dried oregano
• 1⁄8 teaspoon (0.5 mL) cayenne pepper
• 1 teaspoon (5 mL) garlic powder
• 1⁄4 teaspoon (1 mL) onion powder
• 3⁄4 teaspoon (4 mL) fine-grain sea salt or Herbamare
• 1 tablespoon (15 mL) extra-virgin olive oil
• 1 small to medium yellow onion, diced (11⁄2 to 2 cups/375 to 500 mL)
• 2 large cloves garlic, minced
• 1⁄2 cup (125 mL) raw cashews, soaked
• 2 cups (500 mL) vegetable broth
• 1 (28-ounce/796-mL) can whole peeled tomatoes, with their juices
• 1⁄4 cup (60 mL) oil-packed sun-dried tomatoes
• 3 to 4 tablespoons (45 to 60 mL) tomato paste
• 1⁄2 to 1 teaspoon (2 to 5 mL) dried oregano
• 3⁄4 to 1 teaspoon (4 to 5 mL) fine-grain sea salt
• 1⁄2 teaspoon (2 mL) freshly ground black pepper, plus more as needed
• 1⁄4 to 1⁄2 teaspoon (1 to 2 mL) dried thyme
• Fresh basil leaves
• Olive oil
• Freshly ground black pepper