Vegan Tomato Soup with Fire Roasted Tomatoes & Crunchy Chickpeas

Ingredients

• 1/2 cup vegetable broth for sautéing
• 2 cups vegetable broth for soup
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 14-ounce cans of fire-roasted diced tomatoes
• 1/4 cup fire-roasted red peppers, chopped
• 2 tablespoons all-purpose flour
• 1 teaspoon Italian seasoning
• 1 bay leaf
• 1/4 teaspoon red pepper flakes
• 1/4 - 1/2 teaspoon salt (start with 1//4 and add more if needed)
• Fresh ground black pepper
• 1/2 cup dry white wine
• Fresh chopped basil for garnish
• Black poppy seeds and vegan sour cream for garnish (optional)