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Roasted Red Pepper Soup with Chickpeas & Orzo Recipe

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A comforting and vibrant roasted red pepper soup with chickpeas and orzo, blending fire-roasted tomatoes, fresh basil, and creamy touches for a hearty, flavorful meal perfect for any season.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Base Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Pinch of red pepper flakes

Vegetables & Liquids

  • 2 (28 oz) cans fire roasted tomatoes with juices
  • 1 (12 oz) jar roasted red peppers, drained and chopped
  • 2 cups vegetable broth

Flavorings & Herbs

  • 1/3 cup chopped fresh basil
  • 1 tablespoon balsamic vinegar

Grains & Legumes

  • 1/2 cup orzo
  • 1 (15 oz) can chickpeas, rinsed and drained

Dairy

  • 1/3 cup heavy cream

Seasoning & Garnish

  • Salt and black pepper, to taste
  • Chopped fresh basil for garnish
  • Crumbled feta cheese for garnish

Instructions

  1. Sauté Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the diced onion and carrot, cooking until they are soft and tender, approximately 5 minutes. Then add the minced garlic and cook for an additional 2 minutes, stirring frequently to prevent burning. Incorporate the bay leaf, dried thyme, and a pinch of red pepper flakes to the pot to build layers of flavor.
  2. Add Tomatoes and Broth: Pour in the fire-roasted tomatoes with juices, chopped roasted red peppers, and vegetable broth. Stir well to combine all ingredients. Lower the heat to a gentle simmer and cook uncovered for 10 minutes to allow the flavors to meld.
  3. Season and Remove Bay Leaf: Stir in the chopped fresh basil and balsamic vinegar for a fresh and tangy finish. Remove and discard the bay leaf from the soup.
  4. Puree the Soup: Turn off the heat. Using a hand blender directly in the pot, blend the soup until smooth and creamy. If a hand blender is not available, let the soup cool slightly, transfer it in batches to a stand blender, puree until smooth, then return it to the pot.
  5. Cook the Orzo: Stir the dry orzo into the pureed soup. Place the pot back on medium heat and bring it to a low boil. Cook for about 15 minutes, stirring occasionally, until the orzo is tender but not mushy.
  6. Add Chickpeas and Cream: Stir the rinsed chickpeas and heavy cream into the soup. Let it cook for an additional 1 minute to heat through and combine the flavors. If the soup becomes too thick, adjust consistency by adding a splash of extra vegetable broth.
  7. Serve and Garnish: Ladle the soup into bowls. Garnish each serving with chopped fresh basil and crumbled feta cheese. Serve warm and enjoy this hearty, flavorful dish.

Notes

  • You can substitute orzo with small pasta like acini di pepe or use gluten-free pasta if desired.
  • For a vegan version, replace heavy cream with coconut cream or omit it altogether and use a plant-based cheese for garnish.
  • If a smoother soup is preferred, strain the pureed soup before adding orzo.
  • This soup can be made ahead; store in the fridge for up to 3 days and reheat gently before serving.
  • Adjust the amount of red pepper flakes to control the spice level according to your preference.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://iamstarved.com/roasted-red-pepper-soup-with-chickpeas-and-orzo-recipe/