Description

Roasted Red Pepper Soup with Chickpeas and Orzo is a hearty, comforting vegetarian soup packed with smoky roasted peppers, protein-rich chickpeas, and tender orzo pasta. This easy, flavor-packed soup recipe is perfect for cozy dinners, meal prep, or a nourishing one-pot meal.

Ingredients

4 large red bell peppers
2 tablespoons olive oil
1 small onion (chopped)
3 cloves garlic (minced)
4 cups vegetable broth
1 (15 oz) can chickpeas (drained and rinsed)
¾ cup orzo pasta
1 cup crushed tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and black pepper (to taste)
1 tablespoon lemon juice
2 tablespoons fresh parsley (chopped)

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Instructions

Preheat oven to 425°F (220°C). Place red bell peppers on a baking sheet, drizzle with olive oil, and roast for 20–25 minutes until charred and blistered.
Remove peppers, let cool slightly, then peel off skins and remove seeds.
In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened (about 5 minutes).
Stir in minced garlic and cook for 1 minute until fragrant.
Add roasted peppers, crushed tomatoes, and vegetable broth. Blend until smooth using an immersion blender or regular blender.
Return soup to a simmer. Add chickpeas, orzo, smoked paprika, oregano, salt, and pepper.
Cook for 10–12 minutes, until orzo is tender.
Stir in lemon juice and adjust seasoning as needed.
Serve hot, garnished with fresh parsley.

Notes

Use jarred roasted peppers for a quicker version.Cook orzo separately if you plan to store leftovers to prevent it from becoming too soft.Add cream or coconut milk for a richer texture if desired.