A deliciously rich and creamy vegetable soup, that is super-easy to make. Onions are sauteed, then cooked in the oven with courgettes, chickpeas, tomatoes, white wine, butter, garlic, cream and cheese.
This was a great soup! I'm always looking for vegetarian alternatives for when I have vegetarian guests. Even my fiancé, who normally asks for meat on the side with veggie dishes, loved this just by itself. The only change I had was to cook it on the stovetop over medium-low heat instead of baking. I would add the cheese just before serving, or even just sprinkle it on top of the soup instead of stiring it in, as it got a little rubbery from cooking for 10 mins. Also, I'll definately make more next time - the 6 serving recipe was just enough for 3 main dish servings (and that was with 15 ounce cans instead of 8 ounce), and we were wishing we could go back for seconds. - 09 Feb 2007 (Review from Allrecipes US | Canada)
"THE BEST SOUP EVER" i used pinot grigio for the wine as that is the best wine i have ever used to cook, and will ever use, gives it a nice flavor to it, and since i hate having chunk of beans in my soup i pureed the garbanzo beans before adding them, added a nice texture to the soup, more hearty and thick. i served this to my guests and they made it 5 times in one week. - 23 Dec 2006 (Review from Allrecipes US | Canada)
Excellent recipe. If I had it to make again-and I will-I would reduce the fat by using half and half, and low fat cheeses. Thanks for this wonderful recipe. - 30 Jan 2003 (Review from Allrecipes US | Canada)