Roasted Red Pepper & White Bean Soup with Crispy Chickpeas

Mediterranean kitchens often turn jarred roasted peppers and creamy white beans into silky weeknight soups. This blender-friendly bowl finishes with smoked-paprika chickpeas roasted until shatter-crisp for contrast in every spoonful.

Serves 4 · 12 min prep · 30 min cook

Estimate for one serving

• 340 cal
• 14g protein
• 42g carbs
• 13g fat
• 11g fiber

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Ingredients

• 12 oz, drained jarred roasted red peppers
• 2 (15-oz) cans, drained and rinsed canned cannellini beans
• 1 medium yellow onion
• 3 garlic cloves
• 3 cups vegetable broth
• 3 Tbsp, divided extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 (15-oz) can, drained canned chickpeas
• 1 Tbsp lemon juice
• 1/4 cup fresh basil or parsley
• optional for serving crusty bread

Instructions

1. 1Preheat oven to 425°F. Pat the drained chickpeas very dry with paper towels, toss with olive oil, salt, and smoked paprika, then spread on a rimmed baking sheet.
2. 2Roast chickpeas 18–22 minutes, shaking once, until deep golden and crisp; set aside to cool—they will crisp further as they sit.
3. 3While chickpeas roast, dice the onion and mince the garlic. Heat remaining olive oil in a Dutch oven or large pot over medium heat.
4. 4Add onion and cook 5–6 minutes until translucent and soft; stir in garlic, remaining smoked paprika, and thyme and cook 30 seconds until fragrant.
5. 5Add the drained roasted red peppers, cannellini beans, vegetable broth, remaining salt, and black pepper. Bring to a simmer and cook uncovered 10 minutes so flavors meld.
6. 6Remove pot from heat. Use an immersion blender to puree until completely smooth and silky (or carefully transfer in batches to a countertop blender).
7. 7Stir in lemon juice, taste, and adjust salt or a splash more broth if you prefer a thinner consistency. Reheat gently if needed.
8. 8Ladle into bowls, top each serving with crispy chickpeas and torn fresh herbs. Pack soup and chickpeas separately for work lunches; reheat soup and add crunch just before eating.