Vegan Creamy Roasted Tomato And Red Bell Pepper Soup With Crispy Basil Pesto Chickpeas
This roasted tomato and red bell pepper soup is the definition of cozy, particularly paired with my homemade mega fluffy herb dinner rolls. Happy Thursday!
For The Soup
Ingredients:
- 2-3 pounds fresh tomatoes, halved or quartered
- 2 red bell peppers, seeded and halved
- 1 medium yellow onion, peeled and quartered
- 4 medium garlic cloves
- ¼ cup fresh basil, chopped
- 2 cups water
- ½ cup vegan cream or coconut milk
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp maple syrup or agave
- ½ tsp cayenne (optional)
- 2 tsp sea salt
Method
For The Soup
Preheat oven to 420°F and line a sheet pan with parchment paper.
Place the tomatoes, bell peppers, onion and garlic on the sheet pan, drizzle with the olive oil and roast 35-40 mins.
Remove from oven and let the veggies cool enough to be easy to handle. Peel the skin off the tomatoes and peppers (it will be super easy once they’re roasted) and transfer all the roasted veggies, water and basil to a blender and pulse till smooth.
Pour your soup into a pot and bring to a boil then lower to a simmer. Add the vegan cream/coconut milk, maple syrup, cayenne and salt and simmer 5 more mins.
Remove from heat, stir in the lemon juice and enjoy!
For The Pesto Chickpeas
Heat 1 tsp avocado oil in a skillet and once hot add the chickpeas. Cook 7-8 mins, stirring every now and then, until the chickpeas are crispy on all sides. Add 1 tbsp pesto of choice, ½ tsp onion powder and a pinch of cayenne, stir and cook 2 more mins. Remove from heat and enjoy!
All credit to the right owner Noha
Noha via instagram (leeksnbeets). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
