Smoky Chickpea Roasted Pepper Soup (Printable Version)
Smoky chickpeas and sweet roasted peppers simmered with warming spices for a hearty, vegan soup.
# What You'll Need:
→ Vegetables
01 - 2 large red bell peppers
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 can (14 oz) diced tomatoes with juice
→ Legumes
07 - 2 cans (15 oz each) chickpeas, drained and rinsed
→ Liquids
08 - 4 cups vegetable broth
09 - 1 tablespoon olive oil
→ Spices & Seasonings
10 - 1 1/2 teaspoons smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/4 teaspoon ground coriander
13 - 1/4 teaspoon cayenne pepper (optional)
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - 2 tablespoons fresh parsley, chopped
16 - Lemon wedges, for serving
# How To Make:
01 - Preheat oven to 425°F. Arrange bell peppers on a baking sheet and roast for 20 to 25 minutes, turning occasionally, until skins are blistered and charred. Transfer to a bowl, cover, and let steam for 10 minutes. Peel, core, seed, and chop peppers.
02 - While peppers roast, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables are softened.
03 - Stir in garlic, smoked paprika, cumin, coriander, and cayenne. Cook for 1 minute until the spices are fragrant.
04 - Add roasted peppers, diced tomatoes with juice, chickpeas, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Using an immersion blender, pulse the soup a few times to thicken slightly while leaving most chickpeas whole for texture. Season with salt and black pepper to taste.
06 - Ladle soup into bowls, top with fresh parsley, and serve with lemon wedges on the side.
# Expert Advice:
01 -
- That hint of smoked paprika tastes like you spent hours slow-cooking—nobody has to know it’s this quick.
- This soup turns simple pantry vegetables into a nourishing, full-flavored meal that leaves everyone satisfied every time.
02 -
- I once tried to skip peeling the roasted peppers, but leaving the skins in made the texture chewy; always peel them for silkiness.
- Don’t blend the soup completely smooth—leaving some chickpeas whole makes for a heartier bowl.
03 -
- Prepping all your veggies before you start makes the whole process calm rather than rushed.
- A pinch of smoked salt at the end gives an extra nudge of smokiness if you’re missing it.