Creamy Tomato & Red Pepper Soup with Basil Chickpeas

GFGluten FreeOFOil Free

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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.

If you’re familiar with my cooking style by now, you’d know that I love to recreate classics, but add my own little twist to them.

This creamy Tomato & Red Pepper Soup with crispy Basil Chickpeas is…a delicious mouthful? And just that 😉

This 10 Ingredient Vegan Tomato & Red Pepper Soup is an easy weeknight dinner and perfect for meal prep! #vegan #mealprep #plantbased #tomatosoup #glutenfree #oilfree

Step aside, Tomato Soup. My days of opening a can, pouring it into a pot, and heating it up are long gone.

Even as a child, I was never a huge fan of plain tomato soup. I always thought the flavor was kind of boring, and was it just me, or did it have a sort of “tinny” taste to it?

This Vegan Tomato & Red Pepper Soup is an easy weeknight dinner and perfect for meal prep! #vegan #mealprep #plantbased #tomatosoup #glutenfree #oilfree

There’s no metallic taste to be found here! This version has a *major* flavor upgrade. I’m talking…

  • Fire Roasted Tomatoes for that extra ooomph
  • Roasted Red Peppers to increase the depth of flavor
  • and finally, some Crispy Basil Chickpeas to add some texture and plant based protein to the dish! Think of them like healthy croutons. Who doesn’t love croutons?!

All in all, this is a pretty darn delicious soup. And I really hope you try it out.

This 10 Ingredient Vegan Tomato & Red Pepper Soup is an easy weeknight dinner and perfect for meal prep! #vegan #mealprep #plantbased #tomatosoup #glutenfree #oilfree

A Few Final Thoughts:

  • I used store-bought Roasted Red Peppers for this recipe, but if you’d like to make your own, you’ll need about 5-6.
  • For a reduced fat version of this recipe, substitute the Full Fat Coconut Milk for a Light variety.
  • This recipe keeps well in the fridge, but store the soup and chickpeas separately. Otherwise they will get soggy!

If you’re looking for more soup recipes, you’ll also love this Loaded Vegan “Chicken” Noodle Soup and this Slow Cooker Quinoa Chili!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

This 10 Ingredient 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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Vegan Tomato & Red Pepper Soup

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.

  • Author: Caitlin Shoemaker
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 5 servings 1x

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.

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This 10 Ingredient Vegan Tomato & Red Pepper Soup is an easy weeknight dinner and perfect for meal prep! #vegan #mealprep #plantbased #tomatosoup #glutenfree #oilfree

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. Hey caitlin,
    Do you have any suggestions for what to do of you can’t find vegetable broth anywhere. Many of the recipes I want to make use it, but I can’t find it where I live :/

    1. Hey there! Where do you live? I feel like vegetable broth is a pretty easily available staple (at least in the US). It comes in containers, cans, powders, and bouillon cubes next to other broths in a regular store. If you’re having trouble finding vegetable broth where you live you could always try making your own, it’s not as difficult as you might think. If you use a lot of vegetables, just save your scraps, basically anything that would go into compost that is vegetable based and boil it all down.

  2. Um, can I eat this everyday for the rest of my life? It was easy and quick and perfect for one of those days where you don’t want to clean up too many dishes and just want a nice, comforting meal. (Also, it’s not letting me rate the recipe, but I give it 5/5 stars!)

  3. I don’t normally like tomato soup, but I loved the idea of adding red peppers and coconut milk. It really was delicious and I can’t wait to make it again!