Quick Summary
This Roasted Red Pepper Soup with Chickpeas and Orzo is a creamy, hearty, and comforting meal that’s perfect for cozy weeknights. Packed with fire-roasted peppers, tender chickpeas, and tender orzo, it’s an easy vegetarian soup that’s both flavorful and filling. Serve it with crusty bread for a warm, satisfying dinner the whole family will love.
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My Favorite Roasted Red Pepper Soup with Chickpeas and Orzo
There’s something about a bowl of warm, homemade soup that just feels like home. This roasted red pepper soup with chickpeas and orzo is one of those recipes I make again and again because it’s not only comforting but also so flavorful. The fire-roasted peppers give it a smoky sweetness, the chickpeas add protein and heartiness, and the orzo makes it feel like a cozy, filling meal in every spoonful.
I love making this soup when the weather starts to cool down or when I want something that’s simple but feels special. It’s also a great recipe to make ahead, I love eating the leftovers for lunch or a quick dinner. Plus, it’s easy to customize: add a little extra cream for richness, or spice it up with a pinch more red pepper flakes.
Ladle it into bowls, top with fresh basil and crumbled feta, and you’ve got a dish that looks beautiful and tastes incredible. Serve with crusty bread or a grilled cheese on the side for dunking!
I encourage you to give it a try, you’ll be amazed at how easy it is to make something that tastes so gourmet in your own kitchen.
Soup Ingredients (with Helpful Notes)
- Olive oil: Use a good-quality extra virgin olive oil for the best flavor.
- Onion & carrot: Dice evenly so they cook quickly and blend smoothly.
- Garlic: Fresh garlic gives the best flavor; add it after sautéing the onion and carrot to prevent burning.
- Bay leaf, thyme, red pepper flakes: These aromatics add depth, don’t skip them!
- Fire-roasted tomatoes & roasted red peppers: This combo is the heart of the soup! Using roasted tomatoes with juices and jarred roasted red peppers gives maximum smoky, sweet flavor. Best part? It’s easy, year-round, and you don’t have to wait for fresh peppers to be in season.
- Vegetable broth: Use low-sodium so you can control the seasoning.
- Fresh basil: Adds brightness, toss it in just before blending for a fresh flavor.
- Balsamic vinegar: Balances the sweetness of the peppers with a little tang.
- Orzo: Stir in gradually and cook until tender; don’t overcook.
- Chickpeas: Rinsed and drained; they add protein and texture.
- Heavy cream: Adds creaminess! You can leave out the cream for a lighter soup or use coconut milk for a dairy-free/vegan option.
- Garnish: Fresh basil and feta make the soup pop in flavor and presentation.
Tips for Making the Soup
- One-pot convenience: You can cook the veggies, blend with an immersion blender, and add the orzo and chickpeas all in the same pot, less cleanup!
- Blend carefully: If using a stand blender, let the soup cool slightly and blend in batches to avoid spills.
- Taste and adjust: Salt and pepper levels can vary depending on your canned ingredients.
- Consistency: Add extra broth if the soup is too thick, or a splash of cream for extra richness.
How to Store
- Reheating: Reheat on the stove over medium-low heat, adding a splash of broth if needed.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: This soup freezes well, let cool and freeze in a freezer container for up to 3 months.
Roasted Red Pepper Soup with Chickpeas & Orzo
A creamy, hearty roasted red pepper soup with chickpeas and orzo, packed with smoky roasted peppers, tender chickpeas, and fresh basil. Perfect for cozy weeknights or meal prep!
- 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
- 2 (28 oz) cans fire roasted tomatoes with juices
- 1 (12 oz) jar roasted red peppers, drained and chopped
- 2 cups vegetable broth
- 1/3 cup chopped fresh basil
- 1 tablespoon balsamic vinegar
- 1/2 cup orzo
- 1 (15 oz) can chickpeas rinsed and drained
- 1/3 cup heavy cream
- Salt and black pepper, to taste
- For garnish: chopped fresh basil and crumbled feta cheese
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In a large pot, heat the olive oil over medium-high heat. Add the onion and carrot; cook until soft, about 5 minutes. Add in the garlic and cook for 2 minutes. Stir in the bay leaf, thyme, and crushed red pepper.
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Add the tomatoes, roasted red peppers, and vegetable broth; stir to combine. Reduce to low and simmer for 10 minutes.
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Stir the basil and balsamic vinegar. Remove the bay leaf.
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Turn off the heat and use a hand blender to purée the soup in the pot. If you don’t have a hand blender, let the soup cool until warm and transfer to stand blender. Blend until smooth and return to the pot.
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Stir in the orzo and bring to a low boil. Cook for 15 minutes, stirring occasionally, or until orzo is tender.
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Stir in the chickpeas and heavy cream. Cook for 1 minute. If the soup is too thick, add a little extra broth.
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Ladle the soup into bowls and garnish with fresh basil and crumbled feta. Enjoy!
Calories: 274kcal, Carbohydrates: 36g, Protein: 8g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 15mg, Sodium: 898mg, Potassium: 216mg, Fiber: 6g, Sugar: 9g, Vitamin A: 3167IU, Vitamin C: 8mg, Calcium: 128mg, Iron: 3mg
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