Creamy Chickpea Soup with Roasted Red Peppers

Rich and creamy with a hint of smokiness this vegan Creamy Chickpea Soup with Roasted Peppers goes from pantry to table in under 30 minutes – and doesn’t include one drop of cream!

Soup is pretty much my “go to” meal when I am pressed for time and/or haven’t really thought about dinner. With a few basics in the pantry and fridge I can always put together a pot of this Vegetable and White Bean  chowder or this Indian Spiced Red  Lentil Soup. To be honest though, I’m not a huge fan of chickpea soup – to me the chickpeas are just a bit too big for soup. But this Creamy Chickpea Soup? Ohhhh yesss!!!!

And that’s the secret to this creamy chickpea soup with roasted red bell peppers – store bought hummus! I know some of you are thinking… “ugh… hummus in soup? no thanks”… but don’t let the idea stop you from making this creamy chickpea soup. Let’s put it this way.. if you love  tomato or roasted red pepper soup, you are going to love this creamy chickpea soup because that is exactly what it tastes like…creamy, rich with that lovely savoriness of tomatoes and peppers.

What you need for to make this Creamy Chickpea Soup with Roasted Red Peppers

• container of plain hummus
• vegetable  stock
• 1 jar of roasted red bell peppers
• sherry or red wine vinegar
• smoked paprika
• tomato paste

How to make Creamy Chickpea Soup with Roasted Red Peppers

Step 1: Combine all the ingredients except the stock in a blender or food processor.

Step 2:  Blend it together until it’s smooth and transfer to a large saucepan. Stir in the stock and heat!

And that is all there to it – a creamy, rich and smoky Creamy Chickpea Soup with Roasted Red Peppers!!!

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3.5 from 8 votes

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Roasted Pepper and Hummus Soup

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

Rich and  creamy with a hint of smokiness this Creamy Chickpea Soup with Roasted Peppers goes from pantry to table in under 30 minutes - and doesn't include one drop of cream!

Course: Soup

Cuisine: Contemporary American

Keyword: chickpea soup, roasted red pepper

Servings: 4 servings

Calories: 119 kcal

Author: Nancy

Ingredients

• 1 cup drained roasted red peppers
• 1 cup hummus
• 1 Tbsp. tomato paste
• 1/4 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground sumac optional
• 2 teaspoons sherry vinegar
• 2 cups vegetable stock

Instructions

1. In a food processoror blender, combine the roasted peppers, hummus, tomato paste, cayenne, smoked paprika, ground sumac (if using) and sherry vinegar. Blend until peppers are pureed and the mixture is smooth. 

2. transfer mixture to a medium saucepan and stir in two cups of vegetable stock. Heat over medium high heat for 4 - 6 minutes until the soup is hot. 

   
   

3. Ladle into bowls and garnish with canned garbanzo beans, sliced roasted red bell peppers and fresh parsley if desired. 

Nutrition Facts

Roasted Pepper and Hummus Soup

Amount Per Serving

Calories 119 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Sodium 1212mg 51%

Potassium 240mg 7%

Total Carbohydrates 12g 4%

Dietary Fiber 4g 16%

Sugars 1g

Protein 5g 10%

Vitamin A 16.1%

Vitamin C 20.7%

Calcium 3.8%

Iron 11.1%

* Percent Daily Values are based on a 2000 calorie diet.