Signature Recipe
Roasted Red Pepper and Chickpea Soup
A hearty soup made with roasted red peppers and chickpeas, blended to perfection.
As the days grow shorter and the chill of autumn settles in, there’s nothing quite like a warm, hearty soup to wrap you in comfort. This delightful recipe combines the rich, smoky sweetness of roasted red peppers with the earthy goodness of chickpeas, creating a dish that is not only satisfying but also nourishing. With just a handful of wholesome ingredients, you can whip up a vibrant soup that will brighten any dreary day.
Imagine the aroma of onions and garlic gently sautéing in your kitchen, their fragrant essence filling the air as they soften and caramelize. These foundational ingredients set the stage for the star of the show: the roasted red peppers. Their deep red hue and slightly charred flavor bring a distinct richness to the soup, elevating it from simple to sublime. Paired with creamy chickpeas, this combination creates a velvety texture that is both comforting and indulgent.
What makes this soup particularly special is its simplicity. With only a few easy steps, you’ll be blending your way to a bowl of warmth in just about 40 minutes. Start by roasting your peppers until they are beautifully blistered, allowing their natural sweetness to intensify. Then, toss everything into a pot and let the magic happen as the flavors meld together. The result is a vibrant, healthy soup that is not only vegan and gluten-free but also packed with nutrients.
Perfect for a cozy dinner or a quick lunch, this roasted red pepper and chickpea soup is sure to become a staple in your kitchen. Serve it with a crusty piece of bread or a light salad, and you’ll have a meal that warms both body and soul. So grab your apron, and let’s get cooking!
Roasted Red Pepper and Chickpea Soup
Ingredient list and step-by-step instructions generated for AI Food Bytes readers.
Main
Ingredients
- 2 cups roasted red peppers (peeled and chopped)
- 1 can chickpeas (drained and rinsed)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil (for sautéing)
- salt to taste salt
- pepper to taste black pepper
- optional fresh herbs (for garnish)
Steps
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until soft, about 5 minutes.
- Stir in the minced garlic, cumin, and smoked paprika, cooking for an additional minute.
- Add the roasted red peppers, chickpeas, and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
General Notes
- Serves 4
- A hearty soup made with roasted red peppers and chickpeas, blended to perfection.