Creamy Vegan Roasted Red Pepper Soup with Chickpeas

This creamy vegan roasted red pepper soup is a hearty and flavorful dish that is perfect for a cold winter day. The soup is made with roasted red peppers, chickpeas, vegan sour cream, and vegetable broth, and it is simmered until it is thick and creamy. The soup is then seasoned with salt and pepper to taste, and it is served hot.

I first came up with this recipe when I was looking for a way to use up some leftover roasted red peppers. I had been roasting a lot of red peppers that summer, and I had a whole bunch of them left over. I didn't want to waste them, so I started experimenting with different ways to use them. I tried making a soup, a salad, and a pasta dish, but nothing really satisfied me. Finally, I decided to make a vegan roasted red pepper soup. I added some chickpeas for protein, and some vegan sour cream for richness. The soup turned out to be so good that I've been making it ever since.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 red bell peppers, roasted and peeled
• 2 cups vegetable broth
• 1 cup canned chickpeas, rinsed and drained
• 1/2 cup vegan sour cream
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic and onion and cook until softened.
3. Add the roasted red peppers and vegetable broth and bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Add the chickpeas and vegan sour cream and simmer for 5 minutes more.
6. Season with salt and pepper to taste.
7. Serve hot.

Why It Works

• The roasting of the red peppers intensifies their flavor and sweetness.
• The chickpeas add protein and fiber to the soup.
• The vegan sour cream adds richness and creaminess to the soup.
• The simmering of the soup allows the flavors to meld together and develop.