Roasted Tomato and Red Pepper Soup with Crispy Chickpeas
This is the soup that converted Adam from a "soup isn't dinner" skeptic into a person who requests soup for dinner. Roasting the tomatoes and red peppers before blending concentrates their sweetness and builds a depth that no amount of stovetop simmering can replicate. The crispy chickpeas on top are non-negotiable; they add crunch, protein, and the kind of textural contrast that makes every spoonful interesting. This is Kiana's comfort food of choice, and it happens to be completely vegan without trying. Serve it with crusty bread if you're not paleo, or just eat two bowls like Adam does.
- VEG
- GF
- DF
- PREP
Estimated macros per serving
Calories ~310 · Protein ~9g · Carbs ~36g · Fat ~16g
Ingredients
For the roasted soup base:
- 2 pounds Roma tomatoes (about 8), halved lengthwise
- 3 large red bell peppers, seeded and quartered
- 1 medium yellow onion, cut into thick wedges
- 6 cloves garlic, unpeeled
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon smoked paprika
- 2–3 cups vegetable broth
- 1 tablespoon sherry vinegar or red wine vinegar
- Kosher salt and freshly ground black pepper, to taste
For the crispy chickpeas:
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted very dry
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
For serving:
- Fresh basil leaves
- Drizzle of extra-virgin olive oil
Method
- Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.
- Arrange the tomato halves (cut-side up), red pepper quarters (skin-side up), onion wedges, and garlic cloves on the sheet pan. Drizzle with 2 tablespoons of olive oil and season generously with salt, pepper, and the smoked paprika. Toss gently to coat.
- Roast for 40–50 minutes, until the pepper skins are blistered and blackened in spots, the tomatoes are collapsed and jammy, and the onion edges are deeply caramelized. The garlic should be soft enough to squeeze from its skin. Use these sensory cues — not just the timer — as your guide.
- While the vegetables roast, prepare the crispy chickpeas. Toss the dried chickpeas with 1 tablespoon of olive oil and a pinch of salt on a separate small sheet pan or in a cast-iron skillet. Roast alongside the vegetables for the last 20–25 minutes (i.e., put the chickpeas in the oven about 15–20 minutes after the vegetables started roasting), shaking the pan halfway through, until the chickpeas are golden and crunchy. Remove from the oven and immediately toss with the cumin and cayenne while still hot.
- Squeeze the roasted garlic from its skins and transfer all the roasted vegetables (including any juices on the pan) to a blender or large pot if using an immersion blender.
- Add the vegetable broth, starting with 2 cups, and the sherry vinegar. Blend until silky smooth, about 60 seconds in a blender. (If using a countertop blender, remove the center cap, cover the opening with a folded kitchen towel, and blend in batches — never fill more than halfway with hot liquid.) If the soup is too thick, add broth a quarter cup at a time until you hit your preferred consistency.
- Taste and adjust salt, pepper, and vinegar. The soup should taste bright, sweet, and slightly smoky.
- Ladle into bowls and top generously with the crispy chickpeas, a drizzle of the remaining olive oil, and torn fresh basil.
Variations & Notes
- Paleo-Friendly Adjustment: The soup base is paleo-friendly; skip the chickpeas and top with toasted pumpkin seeds for crunch instead.
- Extra Hungry: Serve with a thick slice of sourdough (or grain-free bread) for dunking, or add a scoop of cooked quinoa to each bowl.
- Substitutions: Fire-roasted canned tomatoes (two 14-ounce cans, drained) can sub for fresh Roma tomatoes if you're short on time: reduce roasting time by 10 minutes. Jarred roasted red peppers (drained) also work in a pinch, though you'll lose some of that charred flavor.
- Storage: The soup (without chickpeas) keeps in the fridge for 3–4 days and freezes beautifully for up to 3 months. Crispy chickpeas are best made fresh: they lose their crunch overnight.