Description
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 cups
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 0 mg
