Vegan Tomato Soup With Roasted Vegetables & Chickpeas

November 1, 2019
This is a quick and filling soup for cold nights with a little splash from the Mediterranean summer. I don't often make this soup because I hate to peel the roasted bell peppers, but when I do... oh boy, I never regret it. I made this soup following a Reader's Digest recipe once, but I did not find it filling enough, so I added some extra beans and chickpeas and a little balsamic vinegar. This soup is best served with toasted bread slices, or even with a little pesto! To make it more filling, add tofu or smoked vegan sausage, which gives a nice extra flavor.
Vegan Tomato Soup with Roasted Vegetables

Vegan Tomato Soup With Roasted Vegetables & Chickpeas

Recipe Type: Soups and Stews
utensils YIELDS 4-6 servings
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  • 1 large red onion, quartered, not peeled
  • 2 large bell peppers, halved
  • 4 large tomatoes, halved
  • 2 cloves garlic, not peeled
  • 5 dl veggie broth
  • 1 can (400g) kidney beans, washed
  • 2 tbs balsamic vinegar
  • 1 can (300g) chickpeas, washed
  • to taste salt, pepper
  • 1 handful fresh basil leaves, sliced
  • 1 large red onion, quartered, not peeled
  • 2 large bell peppers, halved
  • 4 large tomatoes, halved
  • 2 cloves garlic, not peeled
  • 5 dl veggie broth
  • 1 can (400g) kidney beans, washed
  • 2 tbs balsamic vinegar
  • 1 can (300g) chickpeas, washed
  • to taste salt, pepper
  • 1 handful fresh basil leaves, sliced
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Directions

1. Preheat the oven to 200°C. Place parchment paper on a large baking tray, prepare the onion, garlic, tomatoes and bell peppers and place them on the paper. Make sure the tomatoes and bell peppers have their cut sides facing down.
2. Bake the veggies for about 6-8 minutes, until their skin blackens a little. Peel the veggies. Easiest to peel paprika and bell pepper if you place it in a plastic back right after you took it our from the oven. Close the bag and let it rest and cool down. Then it will be much easier to remove the skin.
3. Take half of the veggies and slice them up, place it in a pot. Use a hand mixer to make a thick soup from the veggies and the veggie broth, then add it to pot. Bring the soup to a boil frequently stirring.
4. Add the beans and chickpeas (and tofu or vegan sausage if you use) along with salt, pepper, vinegar and basil leaves and cook for about 3-5 minutes more over small heat.

Also by Imola: GF Vegan Golden Walnut Dumplings
Vegan Cream Of Broccoli Soup With Shallots
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Photo: Imola Toth


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Imola is a gluten-free vegetarian, 200h RYT yoga teacher and Wild Women Empowerment Coach. Check out her website , and blog . Follow her on Instagram @yogiraisedbythewolf and Twitter

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