Roasted Red Pepper Soup
Looking for a mouthwatering bowl of soup to cozy up to all year long? Try this Creamy Roasted Red Pepper Soup that's vegan, gluten-free, and oh so nourishing. Not only is this creamy roasted red pepper soup good for you, but it's also incredibly filling because we top it with crispy chickpeas - making it a complete plant-based meal that everyone in your home will love.
Equipment
- Blender
- medium non-stick skillet
Ingredients
Creamy Roasted Red Pepper Soup
- 2 chopped red bell peppers
- 2 cloves garlic
- 2 cups cherry tomatoes
- ½ cup onion
- 2 tablespoon extra virgin olive oil
- 1 teaspoon cumin
- salt and pepper to taste
Crispy Chickpeas
- 1 15 oz can of canned chickpeas
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- salt and pepper
Instructions
Creamy Roasted Red Pepper Soup
- Preheat the oven to 400
- In a 9x11 casserole dish, add the chopped red peppers, garlic cloves, tomatoes, and onion. Drizzle with olive oil. Season with salt and pepper. Roast the veggies in the oven for 40 minutes.
- Remove from the oven and allow them to cool for 5 minutes. Add the veggies and olive oil into a blender and blend until creamy and smooth. Option to stir in an additional 1 teaspoon of cumin. Add more salt and pepper to taste. Set aside.
- Bring a medium skillet with olive oil to medium heat. Once warm, add the chickpeas and season with salt, pepper, cumin, and garlic powder. Cook, stirring, until they are golden and crisp (about 7-10 minutes).
- Serve the soup topped with crispy chickpeas, vegan sour cream or plain unsweetened yogurt, and green onions. Enjoy warm!
Nutrition
Calories: 134kcalCarbohydrates: 9gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 12mgPotassium: 331mgFiber: 2gSugar: 5gVitamin A: 2229IUVitamin C: 95mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!