My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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roasted red pepper soup with roasted chickpeas

Can I tell you how awesome it was to cook something other than doughnuts, tortilla pizzas, eggs, spinach, and avocado toast?  That pretty much sums up what I’ve been making around here lately and it’s quickly becoming so.very.lame.

Can I also tell you how IN LOVE with fall I am right now?  This may be due to the excruciatingly long stretch of summer heat we had around here, which I’ve mentioned about 100 times.

roasted red pepper soup | edible perspective

The crunchy leaves, the vibrant colors, the crisp air.

Fall is so delicious.

As is this soup!

roasted red pepper soup | edible perspective

Our local farmers market opened 1 month early this year and extended its duration a month longer as well.  Do you know how giddy this makes me?  It’s fall AND the market is open until the end of the month?  AH!

When I found a good deal on peppers this last weekend I swooped up a couple pounds and immediately thought to make roasted red pepper soup.  I can’t even begin to tell you the amazing aroma that will engulf your kitchen from the roasted red peppers. 

Do they make roasted red pepper candles?  They should.

roasted red pepper soup | edible perspective

Whenever I make a blended soup I adore topping it with something crunchy. Roasted chickpeas seemed like a great match and gave this soup a little more staying power.

I also highly recommend a buttery, crispy, cheese stuffed sandwich on the side.

And then proceed to dunk each and every bite into your mug of piping hot soup.

roasted red pepper soup | edible perspective

Print this!

Roasted Red Pepper Soup with Roasted Chickpeas [serves 4-6] adapted from roasted red pepper soup

  • 4 cups *no-sodium vegetable broth
  • 6 med/lg red bell peppers
  • 2 medium yukon gold potatoes, cubed
  • 1 medium yellow onion, chopped
  • 1.5 cup crushed fire roasted tomatoes
  • 1-2 chipotle peppers in adobo sauce
  • 1.5 Tablespoons ghee/butter/oil
  • 1 Tablespoon minced garlic
  • 1 teaspoon oregano
  • 1 teaspoons thyme
  • 1/2 teaspoon parsley
  • 1+ teaspoon salt
  • 1/2 teaspoon black pepper
  1. Preheat your grill to 400 degrees.
  2. In a large pot over med-low heat melt the ghee, butter, or oil until hot. 
  3. Add in the chopped onion and 1/2 teaspoon of salt.  Cook, stirring every minute or so until the onions have caramelized. About 20 minutes. [You can turn your heat to medium and cook for 6-9 minutes until browned, but cooking on lower heat for longer will bring out a much sweeter/deeper flavor.]
  4. When the onions start cooking, place the peppers on the hot grill and cook for about 5 minutes per side, rotating 4 times.  All sides should be charred/blackened.
  5. Place peppers in a large bowl and cover with saran wrap for 15 minutes.
  6. Add the garlic, dried herbs, another 1/2 teaspoon of salt, and pepper into the onion mixture and stir for about 1 minute until fragrant.
  7. Add in the tomatoes, potatoes, chipotle peppers, and veggie stock.  Stir, then simmer for about 15 minutes while steaming the peppers.
  8. Peel the skins off the peppers in the large bowl [carefully, they’re hot!] and remove the stem and seeds. You should be able to pull the stem out with the seeds. Don’t worry if a few seeds and a bit of the blackened skin remain on the peppers.  Discard the skins but make sure to peel over the large bowl to keep any of the juices.
  9. Empty the peppers and juices into the soup mixture and bring to a boil.
  10. Reduce heat to simmer and blend the soup with your immersion blender until smooth. [or, place in your blender-carefully in 2 batches-and blend until smooth then return to the pot]
  11. Simmer for 15 minutes to thicken and let the flavors develop.
  12. Taste and add more salt/pepper if needed.
  13. Serve hot and top with roasted chickpeas and green onions.

notes:  *Make sure to use no salt or less salt if your veggie stock has sodium already in it.  Taste at the end and add more if needed.  I used two chipotle peppers which made a med-hot spiciness.  Use 1 pepper for medium spiciness.  These peppers are easily found in a small can in the Mexican/ethnic section of your grocery store.

Roasted Chickpeas

  • 1.5 cups chickpeas, rinsed + drained
  • 1/2 tablespoon sunflower oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  1. Preheat your oven to 400* and line a baking sheet with parchment paper.
  2. Spread the chickpeas on the pan and mix the oil and seasonings with the chickpeas until evenly coated.
  3. Roast for about 35 minutes, stirring 2 times while cooking.
  4. Top soup with the roasted chickpeas or eat by the handful.

roasted red pepper soup | edible perspective

Leftovers are calling my name.


Reader Comments (27)

Mouth watery soup and those roasted chickpeas add such a nice texture to it. Love the combination. Bookmarked to try out soon.

October 2, 2012 | Unregistered CommenterSiri
This soup looks perfect! I love crunchy soup toppings. I usually just throw a couple of broken up crackers on top - I never would have thought to use roasted chickpeas. What a great idea! I'm definitely going to make this as soon as I can find a good deal on red peppers.
October 3, 2012 | Unregistered CommenterKerry
Yum. I made a huge pot of chili last night and it was just so darn comforting. I'm with you - Fall is my favorite season, hands down!
Love this soup! It sounds so tasty!
This looks delicious Ashley! Love the roasted chic peas and I'm quite impressed that they did not sink. :)
October 3, 2012 | Unregistered CommenterLauren
Roasted red pepper soup is my absolute favorite! This looks awesome!
This looks absolutely delicious - especially since it's fall now and all I want to do is eat soup!!
October 3, 2012 | Unregistered Commenterchar eats greens
Yep, definitely going to be making this as soon as it gets chilly (which I think will be soon!). Yay!
October 3, 2012 | Unregistered CommenterLeila
Red soup! I love it and am making it this week.
October 3, 2012 | Unregistered CommenterKatie
One word...YUM! I cannot wait to make this. My only wish is that I lived somewhere cool enough to eat this on the porch with some fall breezes blowing my way. But alas...Florida and fall breezes do not mix. ;) Thanks for another great recipe.
October 3, 2012 | Unregistered CommenterLori @ forkfuloffreedom
This sounds so warm and homey and delicious. I love roasted red peppers, especially on a salad sprinkled with vinegar. YUM!
October 3, 2012 | Unregistered Commenterdeva by definition
oh my gosh, i'm literally drooling - this sounds so perfect!
October 3, 2012 | Unregistered CommenterHeather
October 3, 2012 | Unregistered Commenterkelsey
Oh my goodness I was just craving soup, and this is perfect for the chilly weather we are having here!
October 3, 2012 | Unregistered CommenterAbby@totesdelishblog
This is seriously my dream soup. I really hope if they don't make roasted red pepper candles already, that someone figures out how to soon :)
October 3, 2012 | Unregistered CommenterKatie @ Blonde Ambition
This soup looks incredible! Too bad those little delicious roasted chickpeas would NEVER make it to the soup, I tend to eat them as soon as they come out of the oven.
This soup looks so delicious! I love roasted red peppers and roasted chickpeas, so the combination is probably so good. Putting it on my list of recipes to try :)
October 3, 2012 | Unregistered CommenterLindsey
It's soup is perfectly timed as the weather is starting to chill in my neck of the woods! I think I know what I'll be hunting for at the market this week!
October 3, 2012 | Unregistered CommenterBianca
@Kerry - I miss saltines!!!

@Lauren - I was shocked they didn't sink. I guess the soup was thick enough and held them up!

@Gabby - I never had it before making it and now I'm hooked!

@Katie - I'm glad something else thinks so! ;)

@Christina - You should have seen how many I ate before taking the photos!

@Lindsey - Let me know what you think if you give it a go!
October 3, 2012 | Registered CommenterAshley
This is a perfect fall recipe. Soups are great for this time of year and you've just showed the perfect way to keep them healthy and great-tasting. They don't have to be creamy and fat-laden to get the job done!
October 4, 2012 | Unregistered CommenterDjuan Means
This looks amazing! It is definitely going on my fall to-make list.
October 4, 2012 | Unregistered CommenterJessica L.
This looks incredible. Soup is my favorite food!!!
Random question-- do you ever do meet-ups? I know some bloggers do but have never seen you mention anything about it!
October 4, 2012 | Unregistered CommenterLindse
@Lindse - Hi there! Are you in the Ft. Collins area? I do meet up with readers, I just don't blog about it. :) I've been trying to focus more on recipes and photography, with a few snippets of life thrown in here + there. Thanks for saying hello!
October 4, 2012 | Registered CommenterAshley
Oops forgot the y in my name :) I just moved up here to Old Town from Boulder but have been a long time reader! Would love to come to a meet up!!
October 4, 2012 | Unregistered CommenterLindsey
This soup sounds so good. And roasted red pepper candles--ZOMG. But then, if you had red pepper in candle form, you wouldn't be able to eat all the delicious smells--so I think I prefer the soup! :)
October 4, 2012 | Unregistered CommenterEileen
@Eileen - I definitely prefer the soup but I just wanted to savor the aroma of the roasted red peppers. So amazing!
October 5, 2012 | Registered CommenterAshley
This soup looks soooo comforting for the colder months!! I hadn't thought of combining the ingredients in this way, but I may have to - and soon :D I always love your posts and style of writing :) all your photos are so beautiful and I only dream to one day be half as good as you!!
October 8, 2012 | Unregistered CommenterJade C

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