Vegan Tomato Soup with Fire Roasted Tomatoes & Crunchy Roasted Chickpeas
Hands down, this delicious vegan tomato soup made with fire roasted tomatoes and topped with crunchy roasted chickpeas may be the best tomato soup I have ever had.
As a rule, I don’t usually use canned tomatoes when I make vegan tomato soup, but weirdly I didn’t miss the fresh tomatoes.
If you have never used canned fire roasted tomatoes before, they have a warm fresh-from-the-grill smoky flavor. They are also inexpensive.
If you want, you could easily use fresh tomatoes because fire roasting vegetables are easy to do.
Just fire up your grill and brush your tomatoes with a little olive oil. Place them on the rack and let them cook for about 5 to 8 minutes depending on the size and ripeness.
But in my opinion, canned tomatoes can be better than fresh when you are making sauces and soups.
In addition to the fire roasted tomatoes, I also added some fire roasted red peppers to the vegan tomato soup. This really amped up the flavor profile.
I topped it off with some crispy, crunchy, roasted seasoned chickpeas that added a little heat and sweetness. The secret to getting chickpeas extra crispy is to dry roast them first, and then season them the last 10 minutes or after you take them from the oven.
Hope you enjoy this delicious vegan tomato soup as much as we did.
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Vegan Tomato Soup with Fire Roasted Tomatoes & Crunchy Roasted Chickpeas
1/4 – 1/2 teaspoon salt (start with 1//4 and add more if needed)
Fresh ground black pepper
1/2 cup dry white wine
Fresh chopped basil for garnish
Black poppy seeds and vegan sour cream for garnish (optional)
Method
Steps
In a large soup pot, heat the 1/2 cup of vegetable broth. Add the onion and celery and saute until soft and translucent adding more vegetable broth if sticking. This should take 3-5 minutes.
Add the flour, Italian seasoning, red pepper flakes, salt and ground black pepper. Saute for another 2 minutes stirring constantly.
Add the tomatoes, roasted red peppers and bay leaf. Stir to combine.
Meanwhile combine the vegetable stock and white wine in a saucepan and bring to a simmer.
Add the hot liquid into the vegetable mixture, stirring. Bring to a simmer and cook on low for 20 to 25 minutes. Remove the bay leaf. Let cool 5 minutes.
Using a food processor or blender, blend the soup until smooth. Taste for salt and pepper. Return to soup pot to heat up.
Ladle into bowls and top with crunchy garbanzo beans and chopped basil. Optional garnish – a drizzle of vegan sour cream and some black poppy seeds.
8 responses to “Vegan Tomato Soup with Fire Roasted Tomatoes & Crunchy Roasted Chickpeas”
janet van Santen
hello Nancy, I have just made this wonderful soup, so easy, so quick and already so delicious. I will roast the spicey chickpeas just before serving. I know that I will make this often, It is Autumn here in Australia so perfect. thank you, Janet
Hi Linda – Croutons would work and give you that crunchy textural note. You could season them also but omit the brown sugar. Hope that helps and have a wonderful day!
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