1.2 kg (2 lb 7 oz) good-quality roasted red pepper soup
2 tablespoons olive oil
½ red onion, chopped
2 garlic cloves, chopped
1 red chilli, chopped (and deseeded if less heat preferred)
400 g (13 oz) can chickpeas, rinsed and drained
1 teaspoon caraway seeds
2 ripe but firm tomatoes, deseeded and diced
2 tablespoons chopped coriander
crusty bread, to serve
Heat the soup in a large saucepan, according to the instructions on the carton.
Meanwhile, make the salsa. Heat the olive oil in a frying pan and cook the onion, garlic and chilli over a medium heat for 5–6 minutes, until slightly softened. Add the chickpeas and caraway seeds, fry for 2 minutes, then stir in the tomatoes and take off the heat.
Stir most of the salsa and half the coriander into the hot soup, then ladle into bowls. Top with the remaining salsa and coriander and serve immediately with crusty bread.