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.
Ingredients:
- 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
Instructions:
- 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.
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened.
- Add minced garlic to the pot and sauté until fragrant.
- Add the roasted red peppers, chickpeas, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
- Pour in the vegetable broth, bring to a boil, then reduce heat and let it simmer for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches.
- Stir in heavy cream, if using, and let the soup simmer for an additional 5 minutes.
- Adjust the seasoning to taste and serve hot, garnished with fresh parsley.
- 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.
