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Vegan Tomato Soup with Fire Roasted Tomatoes & Crunchy Roasted Chickpeas

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

Main
  • 1/2 cup vegetable broth for sautéing
  • 2 cups vegetable broth for soup
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 14-ounce cans of fire-roasted diced tomatoes
  • 1/4 cup fire-roasted red peppers, chopped
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes
  • 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
  1. 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.
  2. Add the flour, Italian seasoning, red pepper flakes, salt and ground black pepper. Saute for another 2 minutes stirring constantly.
  3. Add the tomatoes, roasted red peppers and bay leaf. Stir to combine.
  4. Meanwhile combine the vegetable stock and white wine in a saucepan and bring to a simmer.
  5. 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.
  6. Using a food processor or blender, blend the soup until smooth. Taste for salt and pepper. Return to soup pot to heat up.
  7. 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.