Vegan Tomato Soup with Roasted Fennel
This Vegan Tomato Soup with Gluten-Free Chickpea Croutons is a tasty vegetable-packed way to warm up this winter.
Servings 4 - 6 people
Calories 339kcal
Ingredients
- 3 tbsp olive oil
- 1 head fennel diced (fronds reserved)
- 1 yellow sweet onion diced
- 5 cloves garlic minced
- 2 tbsp tomato paste
- 1, 28 oz cans San Marzano tomatoes
- 4 cups low sodium vegetable stock
- 1 tbsp dried oregano
- 2 tbsp aged balsamic vinegar
- 1 tbsp maple syrup or to taste (depending on the acidity of your tomatoes)
- Salt and pepper to taste
Garnish:
- 2 tbsp olive oil
- 1 can chickpeas drained, rinsed and dried REALLY well
- Salt to taste
- Chives minced
- Fennel fronds
- Balsamic reduction
Instructions
- Preheat oven to 425 F.
- Toss the fennel and onion with two tablespoons of oil and a pinch of salt on a baking sheet and roast for 30 minutes, or until tender.
- Add the remaining tablespoon of oil to the pot, and add in the garlic. Stir for 30 seconds, then add the tomato paste. Stir until well coated, then pour in the tomatoes, stock, oregano and roasted vegetables. Bring to a boil, then cover, and reduce the heat to a simmer. Simmer for 25-30 minutes. Add the balsamic and maple, and season with salt and pepper, to taste.
- Puree using a hand blender until smooth.
- Meanwhile, reduce heat on oven to 350 F.
- Toss the well dried chickpeas with the oil and transfer to a baking sheet. Roast for 35-40 minutes, tossing half way through. Add salt while still warm and allow to cool.
- To serve, top the soup with a drizzle of balsamic reduction, and a sprinkle of the chickpeas, chives and fennel fronds. Enjoy!
Nutrition
Calories: 339kcal | Carbohydrates: 37g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 447mg | Potassium: 1278mg | Fiber: 7g | Sugar: 19g | Vitamin A: 665IU | Vitamin C: 33mg | Calcium: 162mg | Iron: 5mg