This hearty soup combines sweet roasted peppers with tender chickpeas to create something that’s both warming and nourishing. It’s the sort of recipe that works brilliantly on cold days when you want a proper homemade soup but don’t fancy spending ages in the kitchen.
The smoked paprika adds a lovely depth that works well with the peppers, while the cumin brings a gentle warmth without overwhelming the other flavours. Using jarred roasted peppers means you can skip the hassle of roasting and peeling them yourself, though you could certainly do that if you prefer.
What I particularly like about this soup is how it comes together in about half an hour, most of which is hands-off time while it simmers away. The chickpeas make it filling enough for lunch or a light supper, and they add a lovely creaminess when blended. You can make it completely smooth or leave it a bit chunky – both ways work grand.
It’s also quite adaptable – sometimes I’ll add a splash of cream at the end for extra richness, other times I’ll keep it simple with just a dollop of yoghurt on top. A piece of crusty bread on the side never goes amiss, mind you.
The ingredients are mostly store cupboard basics, which means you can usually throw this together without much planning. It’s also naturally vegetarian and can be made vegan by simply skipping the cream or yoghurt garnish. While the recipe serves four, it keeps well in the fridge for a few days and reheats beautifully, so don’t worry if you’re cooking for fewer people.
Roasted Red Pepper and Chickpea Soup
Ingredients
- 1 jar (400g) roasted red peppers, drained
- 1 can (400g) chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 500ml vegetable stock
- Salt and freshly ground black pepper, to taste
- Double cream or plain yogurt for serving (optional)
- Chives for serving (optional)
Directions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes, stirring occasionally.
- Add the minced garlic, smoked paprika, and ground cumin to the pot. Cook for 1 minute, stirring constantly, until fragrant.
- Add the drained roasted red peppers, chickpeas, and vegetable stock to the pot. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 10-15 minutes to allow the flavors to develop.
- Remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup to a standard blender in batches, being careful with the hot liquid. For a more rustic texture, blend only partially.
- Return the pot to low heat if needed to warm through. Season with salt and freshly ground black pepper to taste.
- Serve hot, garnished with a drizzle of cream or a dollop of yogurt if desired and finish with chives. Accompany with crusty bread for a complete meal.
