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.

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

Fall is so delicious.

As is this soup!

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.

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.

Print this!

Roasted Red Pepper Soup with Roasted Chickpeas

vegan, gluten-free // 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.

Leftovers are calling my name.