• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 large red bell pepper
  • 1 large onion
  • 1 garlic head, whole
  • 4 tablespoons olive oil, divided
  • ½ teaspoon coarse salt
  • 2 tablespoon dried oregano
  • 18 oz can chickpeas, drained
  • 6 cups vegetable broth
  • 1 lemon, juiced
  • salt and pepper to taste

Have the gray autumn days got you down? Let the FunGuy soup in and save the day with a warm bowl of roasted garlic, red pepper, and chickpea soup!

This soup is full of bold flavor with a whole head of roasted garlic, sweet red pepper, and then blended with chickpeas until thick and smooth. Add a sprinkle of salt, a dash of black pepper, and finish off with a souprise squeeze of lemon.

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stem using your thumb and add them to the baking tray. Slice the mushroom caps and set aside. Cut the onion in half, thinly slice one half and set aside; add the other half to the baking sheet. Remove the stem and seeds from the red pepper and cut into quarters and add to the baking sheet. Trim the root end of the garlic and wrap it in aluminum foil and set on the baking sheet. 
  3. Drizzle the vegetables with half of olive oil and season with the coarse salt.  Roast the vegetables for about 20 – 25 minutes. When done, remove the baking sheet from the oven and allow to cool for about 5 minutes or until able to handle the garlic with your hands. 
  4. Squeeze the garlic out from the skins into a soup pot, add the roasted peppers, onions, and mushroom stems. Add the chickpeas, oregano, and stir in the vegetable broth and place the pot on the stove. Bring the soup to a boil over high heat, reduce it to medium low and allow it to simmer 20-30 minutes. 
  5. 5 minutes before the soup is ready, prepare the sliced mushrooms and onion. Heat the remaining olive oil in a small sauté pan over medium high heat. Add in the sliced mushrooms and onions and sauté until browned.
  6. Once the soup is ready, ladle out ¼ of the chickpeas and them set aside. Blend the remaining soup with an immersion blender, or in a blender a, until smooth. Combine with the whole chickpeas and stir in the lemon juice. Season with salt and black pepper to taste. 
  7. Serve hot with sautéed mushrooms and onions, and a drizzle of olive oil. 

Have a Fun meal!