For those chilly days, this is a soup that will keep you warm during the colder months. Even while this is a light lunch on its alone, you can also serve it with grilled cheese or your favorite bread! For additional crunch, flavor, and protein, we also suggest some roasted pesto chickpeas.
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
Preheat the 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 the 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 for 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!
Noha is an Egyptian writer who grew up in Cairo and currently lives in Southern Arkansas. She created LeeksnBeets to show how being vegan does not limit your diet, but instead provides you with far more freedom to enjoy delicious food that’s not only good for you, but the planet too.
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