If you’re looking for a warm, hearty, and nutritious soup that’s bursting with flavor, this Chickpea and Roasted Red Pepper Soup is just what you need. With a blend of roasted red peppers, creamy chickpeas, and a few simple spices, it’s a comforting bowl of goodness that’s perfect for any time of the year. Plus, it’s vegan, gluten-free, and easy to make, making it a great choice for everyone at the table!
Why You’ll Love This Recipe?
This soup is light yet filling, with a creamy texture and a smoky, sweet flavor from the roasted red peppers. Chickpeas add a lovely heartiness and protein, making it a satisfying meal on its own. Plus, it’s packed with nutrients, and the best part is that you can make it in under an hour. It’s a perfect meal for busy days when you want something healthy but flavorful.
Ingredients
Here’s a look at the ingredients for this flavorful soup. The full list of ingredients is in the recipe card below!
- Roasted red peppers (jarred or homemade)
- Canned chickpeas (or cook your own from dried)
- Vegetable broth
- Onion, garlic, and a dash of smoked paprika
- Olive oil
- Lemon juice (for that bright finish)
Directions
Sautéing the Vegetables
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant—about 5 minutes. This will lay the foundation of flavor for the soup.
Adding the Roasted Red Peppers and Chickpeas
Next, add the roasted red peppers (drained if using jarred) and chickpeas to the pot. Stir everything together and let it cook for another 2 minutes to combine the flavors.
Blending the Soup
Pour in the vegetable broth and bring the soup to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together. Then, use an immersion blender (or transfer to a regular blender) to blend the soup until smooth and creamy.
Finishing Touches
Stir in a little lemon juice to brighten the flavors, and taste the soup for seasoning. Add salt and pepper as needed, and a sprinkle of smoked paprika for an extra layer of flavor.
Serving
Serve hot, garnished with a drizzle of olive oil, a sprinkle of fresh herbs, or a spoonful of coconut cream if you’d like to make it extra creamy. Pair it with a slice of crusty bread or a simple salad for a complete meal.
Expert Tips and Tricks
- Use homemade roasted red peppers for even more depth of flavor. Simply roast bell peppers in the oven until the skins are blackened, then peel them!
- If you want a little more texture, leave a handful of chickpeas whole and stir them in after blending the soup.
- Add a pinch of cayenne pepper or red pepper flakes if you like a bit of heat.
Recipe Variations and Possible Substitutions
- Swap chickpeas for white beans, lentils, or even sweet potatoes for different textures and flavors.
- If you’re not a fan of smoked paprika, regular paprika or cumin can work too.
- For a creamier version, stir in a bit of coconut milk or cashew cream after blending.
Serving and Pairing Suggestions
This soup is a meal on its own, but it pairs wonderfully with a simple salad or a side of roasted veggies. For bread, a crusty baguette or garlic bread is the perfect accompaniment. You can also serve it with a dollop of yogurt or a sprinkle of feta cheese if you’re not keeping it vegan.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes beautifully for up to 3 months. Reheat it on the stovetop over low heat, adding a little water or broth if it thickens too much.
FAQs
1. Can I use fresh peppers instead of roasted red peppers?
Absolutely! You can roast your own red peppers in the oven or on the stovetop, or even use a grill. It adds a smoky flavor that’s perfect for this soup.
2. Can I make this soup in advance?
Yes! This soup actually tastes better the next day after the flavors have had more time to develop. Make it ahead and store it in the fridge or freezer.
3. Can I make this soup spicy?
Definitely! Add a chopped jalapeño to the soup or sprinkle some chili flakes to kick up the heat.
4. Can I make this soup in the slow cooker?
Yes! Combine all ingredients in the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. Blend it at the end and add lemon juice.
Conclusion
This Chickpea and Roasted Red Pepper Soup is the kind of recipe that’s as nourishing as it is flavorful. Whether you’re looking for a light meal or a hearty soup to enjoy on a cozy evening, this one is sure to please. It’s quick, easy, and full of vibrant, smoky flavors that will make you feel like you’re dining at a gourmet restaurant. Enjoy it with your favorite bread, and let it warm you up from the inside out!
Print
Chickpea and Roasted Red Pepper Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup, Vegan
- Method: Stovetop
- Cuisine: Mediterranean, Vegan
- Diet: Gluten Free
Description
This comforting, hearty soup is packed with the flavors of roasted red peppers and chickpeas, simmered in a rich, aromatic broth. It’s a perfect vegan and gluten-free option for a light yet satisfying meal, full of protein, fiber, and vibrant flavors.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, roasted and peeled (or 1 jar of roasted red peppers)
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme (optional)
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Red Pepper:
If using fresh red pepper, roast it under the broiler or on an open flame until the skin is charred and blistered. Place it in a bowl, cover with plastic wrap, and let it steam for 10 minutes. Peel off the skin, remove the seeds, and chop. - Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant, about 5-7 minutes. - Add the Roasted Red Pepper:
Add the roasted red pepper to the pot, followed by the chickpeas, vegetable broth, smoked paprika, cumin, salt, pepper, and thyme (if using). Stir to combine and bring the mixture to a simmer. - Simmer the Soup:
Let the soup simmer for 20-25 minutes to allow the flavors to meld. - Blend the Soup:
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy. - Finish and Serve:
Stir in lemon juice to brighten the flavors. Taste and adjust seasoning with salt and pepper if needed. - Serve:
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 4 days.
- For extra creaminess, add a splash of coconut milk or a dollop of sour cream before serving.
- If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg