Bursting with color and flavor, this soup is one that you'll come back to again and again. This recipe is simple yet versatile, so feel free to add other vegetables and spices to suit your individual palate.

See Also

Dairy-Free Soups

Vegan Soups

Dairy-Free Cream of Tomato Soup

Ingredients

• 1/4 cup minced garlic
• 1 dry hot chile pepper
• 1/2 t. red pepper flakes
• 1 t. ground coriander
• 3/4 t. salt
• Pinch of cayenne pepper
• 2 T. olive oil
• 1 15-ounce can chickpeas, drained and rinsed
• 3 cups crushed tomatoes, with juice
• 1 8-ounce jar roasted red peppers, drained
• 3 1/2 cups low-sodium vegetable stock

• Yield: 6 servings

Preparation

1. Combine the garlic, chile pepper, red pepper flakes, coriander, salt, and cayenne pepper and, using the back of a spoon, crush to form a paste.

2. In a medium-large saucepan over medium-high heat, heat the olive oil and add the paste. Stirring constantly, cook until the garlic is softened, about 3-4 minutes. Add the remaining ingredients and bring to a boil. Turn down the heat and let the mixture simmer for about 15-20 minutes.

3. Allow soup to cool slightly. Working in batches, process 1/2 of the soup in a blender until creamy. Return the pureed mixture to the rest of the soup and stir until evenly incorporated. Serve hot.