Quick Chickpea and Roasted Red Pepper Soup Recipe for Cozy Nights

Creamy chickpea and roasted red pepper soup dances with Mediterranean flavors that transport you straight to sunny coastal kitchens.

Warm spices mingle with smooth legume textures, creating a comforting blend that feels like a culinary hug.

Vibrant red peppers bring unexpected depth and richness to each spoonful.

Blending becomes magical when ingredients transform into a silky symphony of taste.

Garlic and cumin add subtle warmth that lingers delightfully on your palate.

Simple ingredients combine to craft something extraordinary and soul-satisfying.

You’ll crave this nourishing bowl that promises both comfort and excitement in every bite.

Chickpea Soup With Roasted Pepper Richness

Savor Quick Comfort: Whip up this hearty chickpea soup that transforms simple ingredients into a luxurious meal in under 45 minutes.

Blend with Ease: No fancy chef skills needed – the immersion blender makes creating a silky-smooth soup as simple as pushing a button, perfect for beginner cooks.

Nutrition Powerhouse: Packed with protein-rich chickpeas and vitamin-loaded roasted red peppers, this soup delivers a wholesome punch of nutrients in every spoonful.

Versatile Crowd-Pleaser: Works brilliantly as a cozy weeknight dinner, impressive starter for dinner parties, or comforting lunch that satisfies vegetarians and meat-lovers alike.

Chickpea Roasted Pepper Soup Ingredients

• Red Pepper, Onion, Garlic: Key flavor builders with sweet and aromatic profiles, choose fresh and firm peppers with vibrant color.
• Chickpeas: Protein-rich base that provides creamy texture and hearty nutrition, canned or dried options work well.
• Vegetable Broth: Creates soup's foundation and adds depth of flavor, low-sodium versions recommended for better control.
• Smoked Paprika, Cumin, Thyme, Salt, Pepper: Complex spice blend that develops rich, warm taste profile, use freshly ground spices for maximum flavor.

• Olive Oil: Provides smooth cooking base and subtle richness, extra virgin preferred for best taste.
• Lemon Juice: Adds fresh, tangy dimension to balance soup's richness, freshly squeezed recommended.
• Fresh Parsley: Adds bright color and fresh herbal note, choose vibrant green leaves.

Chickpea Red Pepper Soup Prep Method

Step 1: Transform Fresh Red Peppers

Carefully blister red peppers under a broiler or over an open flame until the skin turns completely black and bubbly.

Drop the peppers into a covered bowl and let them steam for 10 minutes.

Gently peel away the charred skin, remove inner seeds, and chop into small pieces.

Step 2: Awaken Aromatic Vegetables

Drizzle olive oil into a large cooking pot over medium heat.

Toss in finely chopped onions and minced garlic, stirring continuously until they become soft, translucent, and release their delightful fragrance, about 5-7 minutes.

Step 3: Build Soup Foundation

Add chopped roasted red peppers into the pot.

Pour in chickpeas, vegetable broth, smoked paprika, cumin, salt, black pepper, and optional thyme.

Stir ingredients thoroughly and bring the mixture to a gentle simmer.

Step 4: Let Flavors Dance

Allow soup to simmer softly for 20-25 minutes, permitting all ingredients to mingle and develop deep, rich flavors.

Step 5: Create Silky Texture

Use an immersion blender to transform the soup into a smooth, creamy consistency.

If using a standard blender, carefully transfer soup in small batches and process until perfectly smooth.

Step 6: Enhance with Brightness

Squeeze fresh lemon juice into the soup, stirring to elevate and balance the flavors.

Taste and adjust seasonings as needed with additional salt and pepper.

Step 7: Serve with Elegance

Ladle the soup into warm bowls.

Sprinkle freshly chopped parsley on top for a pop of color and fresh herb flavor.

Serve immediately while piping hot.

Soup Blending Tips For Chickpeas And Red Peppers

• Choose bell peppers with smooth, firm skin for best roasting results. Rotate pepper during charring to ensure even blackening and easy skin removal.
• Add a splash of smoked paprika or extra cumin to enhance the soup's depth. Toasting spices briefly before adding liquid helps release more robust aromatics.
• For ultra-creamy consistency, blend longer or strain through a fine-mesh sieve. Leave some chickpeas whole for added texture if desired.
• Ensure all ingredients are plant-based. Double-check vegetable broth packaging for hidden animal products.
• This soup freezes excellently for up to 3 months. Store in airtight containers, leaving slight space for expansion during freezing.

Reusing Chickpea Red Pepper Soup

• Store leftover soup in an airtight container in the refrigerator for up to 4 days, ensuring a tight seal to maintain freshness and prevent absorption of other food odors.
• Transfer cooled soup to freezer-safe containers or freezer bags, leaving some space for expansion. Freeze for up to 3 months, labeling with the date for easy tracking.
• Pour soup into a pot, warm over medium-low heat, stirring occasionally. Add a splash of vegetable broth or water to restore desired consistency if the soup has thickened.
• Pour soup into a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring between each interval to ensure even warming.

Chickpea Soup Snack Pairings

• Pair with Crisp Spanish Albariño Wine: The zesty, mineral-driven white wine from Spain perfectly complements the smoky red pepper and highlights the soup's bright flavors.
• Serve with Rustic Sourdough Bread: Crusty, tangy sourdough provides a delightful textural contrast and helps soak up the creamy, rich soup.
• Match with Herbed Goat Cheese Crostini: Creamy, tangy goat cheese spread on toasted bread adds a luxurious dimension that enhances the soup's Mediterranean-inspired profile.
• Accompany with Citrus Arugula Salad: A light, peppery salad with bright citrus segments cuts through the soup's richness and provides a fresh, vibrant counterpoint.

Chickpea Red Pepper Soup Cooking Options

• Vegan Mediterranean Soup: Replace chicken broth with vegetable broth and add a sprinkle of za'atar spice for an authentic Mediterranean flavor profile.
• Spicy Southwest Version: Incorporate diced jalapeños, replace smoked paprika with chipotle powder, and top with crispy tortilla strips for a zesty kick.
• Protein-Packed Powerhouse: Stir in cooked quinoa or lentils to boost protein content, making the soup more filling and nutritionally dense.
• Creamy Coconut Variation: Swap some vegetable broth with coconut milk for a rich, tropical-inspired soup that adds silky texture and subtle sweetness.

FAQs

• Is this soup nutritious?

Yes, it’s packed with protein from chickpeas, vitamins from red peppers, and antioxidants from spices like smoked paprika and cumin. These ingredients support overall health and provide essential nutrients.

• Can I make this soup vegan?

Absolutely! The recipe is naturally vegan as it uses vegetable broth and plant-based ingredients. No animal products are required, making it perfect for plant-based diets.

• How spicy is this soup?

The soup has a mild, warm flavor from smoked paprika and cumin. It’s not hot or fiery, but offers a gentle, smoky undertone that enhances the overall taste without overwhelming spiciness.

• Do I need special equipment to make this soup?

No special equipment is needed. A large pot, an immersion blender or regular blender, and basic kitchen tools are sufficient to prepare this simple, delicious soup.

Chickpea and Roasted Red Pepper Soup Recipe

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4.9 from 20 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Warming Mediterranean “Chickpea and Roasted Red Pepper Soup” brings robust Spanish flavors to your kitchen. Silky puréed chickpeas blend with smoky peppers, creating a comforting bowl perfect for chilly evenings you’ll savor completely.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 red bell pepper, roasted and peeled (or 1 jar of roasted red peppers)
• 4 cups vegetable broth

Aromatic Ingredients:

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

Spices and Seasonings:

• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme (optional)
• Salt and pepper, to taste

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Instructions

1. Prepare roasted red peppers by charring them under high heat until skin develops dark, bubbled patches. Transfer to a covered container and allow steam to loosen skin for 10 minutes. Carefully peel away blackened exterior and remove inner seeds, then chop into small pieces.
2. Warm olive oil in a large cooking vessel over moderate temperature. Introduce finely diced onions and minced garlic, sautéing until translucent and releasing aromatic qualities, approximately 5-6 minutes.
3. Incorporate roasted red pepper fragments into the softened vegetable base. Add drained chickpeas, vegetable broth, smoked paprika, ground cumin, salt, black pepper, and optional thyme leaves. Gently stir ingredients and establish a gentle simmering rhythm.
4. Allow soup mixture to gently bubble and meld flavors, maintaining low heat for 18-22 minutes. Liquid will slightly reduce and ingredients will become tender.
5. Transform soup’s texture using an immersion blender, processing until achieving a velvety, uniform consistency. For alternative method, carefully transfer portions to a standard blender, processing in incremental batches.
6. Enhance flavor profile by introducing fresh lemon juice, which will provide bright, citrusy undertones. Taste and calibrate seasoning with additional salt and pepper as desired.
7. Present soup in warmed ceramic bowls, decorating surface with delicate fresh parsley sprigs. Serve immediately while maintaining optimal temperature.

Notes

• Roast peppers ahead of time to develop deeper, smokier flavor profiles and save preparation time during cooking.
• Opt for high-quality smoked paprika for an intense, rich undertone that elevates the soup’s complexity.
• Consider using canned chickpeas for convenience, but rinse thoroughly to reduce sodium and improve texture.
• Transform this soup into a protein-packed meal by adding grilled chicken or tofu cubes for extra substance.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 200
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 8 g
• Protein: 10 g
• Cholesterol: 0 mg