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Vegan Tomato & Red Pepper Soup

This Vegan Tomato & Red Pepper Soup is an easy weeknight dinner and perfect for meal prep! #vegan #mealprep #plantbased #tomatosoup #glutenfree #oilfree
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This 10 Ingredient Vegan Tomato & Red Pepper Soup is creamy without the use of any dairy or oil! Serve on it’s own or with some crusty bread for a heartier meal.

Ingredients

Scale

For the Tomato & Red Pepper Soup:

  • 1 Shallot, sliced
  • 2 cloves Garlic, roughly chopped
  • 43.5 oz Diced & Fire Roasted Tomatoes
  • 12 oz Roasted Red Peppers, roughly sliced (I used Canned)
  • 6 oz Tomato Paste
  • 1 13.5 oz can Full Fat Coconut Milk
  • 2 cup Vegetable Broth
  • Salt, to taste (optional)

For the Basil Chickpeas:

  • 1 can Chickpeas (Garbanzo Beans)
  • 1/2 tbsp Aquafaba (water from the can of beans)
  • 1/2 tsp Dried Basil
  • 1/2 tsp Salt

Instructions

  1. First, preheat your oven to 350F. Reserve 1/2 tbsp of the Aquafaba (liquid) that is in the can with the beans, then drain and rinse the beans. Combine the rinsed Chickpeas, Aquafaba, dried Basil, and Salt together in a small bowl and mix well.
  2. Spread the chickpeas onto a greased or lined baking sheet, and bake for 45-50 minutes. Alternatively, if you have an air fryer, you can bake them at 350F for 10-12 minutes to save some time.
  3. Next, prepare the soup. In a large pot over medium heat, add the Garlic, Shallot, and a splash of water or oil. Sauté the Garlic and Shallot until translucent, about 5-7 minutes.
  4. Add the Fire Roasted Tomatoes, sliced Roasted Red Peppers, Tomato Paste, Coconut Milk, and Vegetable Broth to the pan, and mix well. Bring the heat to high.
  5. Once the mixture begins to boil, reduce the heat to low, and let simmer for 10-15 minutes.
  6. Use an immersion blender to blend the soup until it’s nice and creamy, or carefully transfer the soup to a blender and do the same. Top with the crispy Basil Chickpeas, and serve warm.

Notes

Fire Roasted Tomatoes may be substituted for regular Diced Tomatoes in a pinch.

I used 12 oz of Roasted Red Peppers (the can was around 16oz, I drained it) for convenience. However, if you’d like to roast your own peppers, feel free! You will need around 5 or 6 for this recipe.

For a lower fat version, use Light Coconut Milk, or another Plant Milk of your choice.

Find it online: https://frommybowl.com/tomato-red-pepper-soup-basil-chickpeas/