Creamy Roasted Red Pepper and Chickpea Soup

Elevate your soup experience with this unique and flavorful creamy roasted red pepper and chickpea soup. Bursting with rich, smoky undertones, this velvety soup is a delightful departure from the ordinary.


  • 2 large red bell peppers, roasted and peeled
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/2 cup heavy cream (optional)
  • Fresh parsley for garnish


  1. Preheat the oven to 400°F (200°C). Place red bell peppers on a baking sheet and roast until the skin is charred. Remove from the oven, cover with a kitchen towel, and let them cool. Once cooled, peel the skin, remove seeds, and chop the peppers.
  2. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened.
  3. Add minced garlic to the pot and sauté until fragrant.
  4. Add the roasted red peppers, chickpeas, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
  5. Pour in the vegetable broth, bring to a boil, then reduce heat and let it simmer for 15-20 minutes.
  6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches.
  7. Stir in heavy cream, if using, and let the soup simmer for an additional 5 minutes.
  8. Adjust the seasoning to taste and serve hot, garnished with fresh parsley.
  9. Enjoy this creamy and delectably different roasted red pepper and chickpea soup!

Feel free to customize with a dollop of Greek yogurt or a sprinkle of crumbled feta for an extra touch of indulgence.

A Symphony of Flavors in Every Spoonful: Creamy Roasted Red Pepper Elegance

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