Pizza Soup and leftover Beer Bread

This is a fast soup inspired by a recipe found in the cookbook Vegan Yum Yum. Only the spices have been changed to protect the innocent. We call it Pizza Soup because it tastes like drinking a pizza. Some Italian croutons floating in it can give a bit of “crust” feel to it, but since we had leftover beer bread we just used that.

Pizza Soup

1 onion, chopped

2-3 cloves minced garlic

1 tsp dried basil

1 tsp dried oregano

½ tsp dried thyme

½ tsp chilli flakes

1 tin chickpeas, drained and rinsed

2 tins chopped tomatoes (to make a total of 28 oz)

1 tsp smoked sea salt

2 TB nutritional yeast (there’s those cheesy flakes of goodness popping up again!)

1 cup hot water

Lots of black pepper

Saute the onion in a bit of oil until softened. Add the garlic and the herbs and stir for another minute. Add the chickpeas and saute until the chickpeas begin to turn golden. Add the tomatoes and salt and simmer until the tomatoes are cooked--about 10-15 minutes.

Add the nutritional yeast and hot water and puree either in a blender or with a stick blender until smooth. Dust with vegan parmesan cheese and twist on lots of cracked black pepper. Done and dusted in under 30 minutes