Tomato Soup With Cheesy English Muffin

In a medium pot over medium heat, heat olive oil. Add onions and cook, stirring, until soft and slightly browned in places, about 6 minutes. Add garlic, paprika, and cumin; season with salt and pepper. Cook, stirring, until garlic is fragrant, about 1 minute.

Add tomatoes and chickpeas and cook, stirring occasionally, until tomatoes start to soften, about 3 minutes. Add stock, honey, and basil. Bring to a boil. Reduce heat to simmer, cover, and cook 35 minutes, until tomatoes are broken down.

Cool soup slightly. Add lemon juice. In a blender, puree soup in batches (or use an immersion blender) until smooth. If soup is too thick, add water or stock, ¼ cup at a time.

Heat broiler on high. Top ½ muffin with 1½ oz cheddar. Broil until cheese is melted and edges of muffin are crispy, 3 to 5 minutes. (If you’re eating both servings of soup, make both halves.)

Garnish soup with more basil and serve.