Vegan Tomato & Red Pepper Soup

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Once the mixture begins to boil, reduce the heat to low, and let simmer for 10-15 minutes.

Step 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.