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Smoky Red Pepper and Chickpea Soup

Blended chickpeas create a naturally creamy texture, while smoked paprika elevates every spoonful with bold, warm flavor.
Course Dinner, Lunch, Soup
Cuisine Mediterranean, Vegan
Keyword Chickpea Blended Soup, Healthy Plant-Based Soup, Smoky Paprika Soup, Smoky Red Pepper Soup, Vegan Red Pepper Chickpea Soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 230kcal

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 roasted red peppers chopped (jarred or homemade)
  • 1 can 15 oz / 425g chickpeas, drained and rinsed
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 4 cups 1 liter vegetable broth
  • 1/2 cup 120 ml coconut milk or unsweetened almond milk
  • Salt & pepper to taste
  • Lemon juice to taste (optional)
  • Fresh parsley or basil for garnish

Instructions

  • Heat olive oil in a large pot over medium heat. Sauté onion until softened.
  • Add garlic and cook for 1 minute until fragrant.
  • Add roasted red peppers, chickpeas, smoked paprika, and cumin. Cook for 2–3 minutes to warm the spices.
  • Pour in vegetable broth and bring to a simmer. Let cook for 10 minutes.
  • Add coconut milk or almond milk. Blend with an immersion blender until creamy but not completely smooth, leaving some chickpeas partially blended for texture.
  • Season with salt, pepper, and a splash of lemon juice if desired.
  • Garnish with fresh herbs and serve warm.

Notes

For a thicker soup, blend more chickpeas.
Add cayenne or red pepper flakes for extra heat.
Top with crispy roasted chickpeas for crunch.
Works well with fire-roasted red peppers for deeper smoky flavor.

Nutrition

Calories: 230kcal | Carbohydrates: 28g | Protein: 8g | Fat: 9g | Fiber: 7g