This roasted red pepper and chickpea soup is a wholesome, comforting dish packed with vibrant flavor and nourishing ingredients. Sweet roasted red peppers blend beautifully with hearty chickpeas to create a smooth, satisfying soup that is both light and filling. Perfect for lunch or a simple dinner, this soup is easy to prepare and tastes even better the next day as the flavors deepen.
Why You’ll Love This Recipe
This soup is a wonderful combination of simplicity, nutrition, and flavor. Roasted red peppers provide a naturally sweet and smoky taste that pairs perfectly with the creamy texture of chickpeas. The recipe requires simple ingredients and minimal preparation, making it ideal for busy days.
It is also very versatile. You can enjoy it as a smooth soup or add extra ingredients for more texture. The soup reheats beautifully, making it perfect for meal prep or make-ahead lunches throughout the week.
Another great reason to love this recipe is how nourishing it is. Chickpeas add plant-based protein and fiber, helping keep you full and energized. Combined with vegetables, herbs, and olive oil, this soup delivers both comfort and nutrition in every spoonful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 medium red peppers, roasted, peeled, and chopped
1 medium onion, finely diced
2 medium carrots, peeled and finely diced
2 garlic cloves, minced
2 cans chickpeas (15 ounces each), drained
3 tablespoons olive oil
4 cups chicken broth or vegetable broth
1 tablespoon honey
1/8 teaspoon red pepper flakes (optional)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
For serving:
1 tablespoon extra virgin olive oil for drizzling
1/4 teaspoon cracked black pepper
2 tablespoons fresh oregano or thyme, finely chopped
Directions
Begin by roasting the red peppers if they are not already prepared. Preheat the broiler to high. Cut the peppers into quarters lengthwise and remove the seeds, core, and membranes. Place them cut side up on a foil-lined baking sheet and broil until the skins blister and darken.
Transfer the hot peppers into a sealed plastic bag or covered bowl and allow them to steam for about 10 minutes. Once cooled enough to handle, peel off the skins and coarsely chop the peppers.
In a large heavy saucepan, heat the olive oil over medium heat. Add the diced onion, carrots, and minced garlic. Cook for about 5–7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Add the roasted peppers, one can of drained chickpeas, broth, honey, red pepper flakes if using, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes.
Once the soup has simmered, use an immersion blender to puree it until smooth. If using a standard blender, blend the soup in batches carefully and return it to the pot afterward.
Add the remaining can of chickpeas to the blended soup and continue cooking for another 10 minutes over low heat. Taste the soup and adjust seasoning if necessary.
Serve the soup warm in bowls. Drizzle with a little extra virgin olive oil and finish with cracked black pepper and freshly chopped oregano or thyme.
Servings and timing
Servings: 4 servings
Serving size: about 2 cups per serving
For a creamier soup, add 1/2 cup of coconut milk or a splash of cream after blending. This will create a richer texture and slightly mellow the pepper flavor.
You can also add grains or pasta to make the soup more filling. Small pasta shapes, cooked rice, or even quinoa work well when stirred in during the final simmer.
For additional vegetables, try adding celery, zucchini, or spinach. These ingredients blend nicely into the soup without overpowering the roasted pepper flavor.
If you enjoy smoky flavors, sprinkle a pinch of smoked paprika into the soup while it simmers. It enhances the roasted character of the peppers.
To add a bit more texture, reserve a handful of chickpeas, lightly sauté them in olive oil with a pinch of salt, and use them as a crunchy topping.
Storage/Reheating
This soup stores very well and the flavors continue to develop over time.
Refrigerator: Allow the soup to cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to 4 days.
Freezer: The soup can be frozen for up to 3 months. Store it in freezer-safe containers, leaving some space at the top for expansion.
Reheating: Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally until warmed through. If the soup thickens too much, simply add a splash of broth or water to reach your desired consistency.
FAQs
Can I use jarred roasted red peppers instead of roasting fresh ones?
Yes, jarred roasted peppers are a convenient alternative. Simply drain them well before adding them to the soup.
Can I make this soup vegetarian?
Yes. Simply use vegetable broth instead of chicken broth and the soup will be fully vegetarian.
Do I have to blend the soup?
No. Blending creates a smooth texture, but you can leave the soup chunky if you prefer a more rustic style.
Can I make this soup ahead of time?
Yes, it actually tastes even better the next day after the flavors have had time to develop.
How can I thicken the soup?
If you prefer a thicker soup, simmer it longer or blend a larger portion of the chickpeas.
What herbs work best as a garnish?
Fresh oregano, thyme, or parsley all complement the flavors of the roasted peppers nicely.
Can I add extra protein?
Yes, you can add cooked lentils, extra chickpeas, or shredded chicken if desired.
Is this soup freezer friendly?
Yes, it freezes very well for up to three months in sealed containers.
What can I serve with this soup?
It pairs well with crusty bread, a simple salad, or toasted garlic bread.
How do I make the soup spicier?
Increase the amount of red pepper flakes or add a pinch of chili powder for extra heat.
Conclusion
Roasted red pepper and chickpea soup is a flavorful, nourishing dish that is both simple and satisfying. With its naturally sweet roasted peppers and hearty chickpeas, it delivers a comforting bowl of soup that is perfect for any day of the week. Easy to prepare and great for meal prep, this recipe is one you will find yourself returning to again and again.
Roasted red pepper and chickpea soup is a nourishing, flavorful soup made with sweet roasted peppers, hearty chickpeas, and aromatic vegetables. Smooth and comforting, this wholesome soup is perfect for lunch, dinner, or meal prep.
Ingredients
3 medium red peppers, roasted, peeled, and chopped
1 medium onion, finely diced
2 medium carrots, peeled and diced
2 garlic cloves, minced
2 cans chickpeas (15 ounces each), drained
3 tablespoons olive oil
4 cups chicken or vegetable broth
1 tablespoon honey
1/8 teaspoon red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra virgin olive oil (for serving)
1/4 teaspoon cracked black pepper (for garnish)
2 tablespoons fresh oregano or thyme, chopped
Instructions
If roasting peppers, preheat the broiler and place pepper quarters cut side up on a foil-lined baking sheet.
Broil until skins blister and darken, then transfer peppers to a covered bowl or sealed bag to steam for 10 minutes.
Peel the skins off and chop the roasted peppers.
Heat olive oil in a large saucepan over medium heat.
Add onion, carrots, and garlic and cook for about 5–7 minutes until softened.
Add roasted peppers, one can of chickpeas, broth, honey, red pepper flakes, salt, and black pepper.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Blend the soup with an immersion blender until smooth.
Add the remaining chickpeas and simmer for another 10 minutes.
Taste and adjust seasoning if needed.
Serve warm with a drizzle of olive oil, cracked black pepper, and fresh herbs.
Notes
Use jarred roasted red peppers to save time.
Add coconut milk or cream for a richer texture.
Stir in cooked rice, pasta, or quinoa for a heartier soup.
Sprinkle smoked paprika for extra smoky flavor.
Sauté reserved chickpeas in olive oil for a crunchy topping.
Store in the refrigerator for up to 4 days or freeze for up to 3 months.
