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Roasted Red Pepper Soup with Chickpeas & Orzo Recipe

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4.4 from 10 reviews

  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

A vibrant, creamy Roasted Red Pepper Soup featuring fire roasted tomatoes, tender chickpeas, and pasta orzo. This comforting soup is enhanced with fresh basil, garlic, and a hint of balsamic vinegar, perfectly balanced with a touch of cream and garnished with feta cheese. Ideal for a wholesome lunch or light dinner, it offers a delightful blend of smoky, savory, and fresh flavors.

Ingredients

Vegetables and Aromatics

  • 1 yellow onion, diced
  • 1 carrot, diced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Pinch of red pepper flakes
  • 1/3 cup chopped fresh basil (plus extra for garnish)

Pantry Items

  • 2 tablespoons olive oil
  • 2 (28 oz) cans fire roasted tomatoes with juices
  • 1 (12 oz) jar roasted red peppers, drained and chopped
  • 2 cups vegetable broth (plus extra if needed)
  • 1 tablespoon balsamic vinegar
  • 1/2 cup orzo pasta
  • 1 (15 oz) can chickpeas, rinsed and drained

Dairy

  • 1/3 cup heavy cream
  • Crumbled feta cheese, for garnish

Seasoning

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Sauté Aromatics: In a large pot, heat the olive oil over medium-high heat. Add the diced onion and carrot and cook until softened and fragrant, about 5 minutes. Stir in the minced garlic and sauté for an additional 2 minutes. Add the bay leaf, dried thyme, and red pepper flakes, stirring to release their aromas.
  2. Add Tomatoes and Peppers: Pour in the fire roasted tomatoes with their juices and the chopped roasted red peppers. Add the vegetable broth and stir everything together. Reduce the heat to low and allow the mixture to simmer gently for 10 minutes to meld the flavors.
  3. Add Fresh Flavorings: Stir in the chopped fresh basil and balsamic vinegar for a bright, tangy lift. Remove and discard the bay leaf from the pot.
  4. Puree the Soup: Turn off the heat and use a hand blender directly in the pot to puree the soup until smooth. If a hand blender is not available, let the soup cool slightly and transfer it in batches to a stand blender, blending until smooth before returning it to the pot.
  5. Cook Orzo: Stir in the orzo pasta and bring the soup back to a gentle low boil. Cook uncovered for about 15 minutes, stirring occasionally, until the orzo is tender and cooked through.
  6. Add Chickpeas and Cream: Mix in the rinsed chickpeas and heavy cream. Cook for an additional 1 minute to heat through and combine the flavors. If the soup is too thick, add a bit more vegetable broth to reach your desired consistency. Season with salt and freshly ground black pepper to taste.
  7. Serve and Garnish: Ladle the soup into bowls and top each serving with extra chopped fresh basil and crumbled feta cheese. Serve warm and enjoy this hearty, flavorful soup.

Notes

  • For a vegan version, omit the heavy cream and feta cheese or substitute with plant-based alternatives.
  • If you prefer a thicker soup, reduce the amount of broth or omit adding extra broth at the end.
  • Orzo can be substituted with small pasta shapes like ditalini or pastina.
  • Use fresh roasted red peppers if available for an even more vibrant flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean

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