Gluten-Free Quick & Easy (30-Min)Soups & Salads Vegan

Creamy Roasted Red Pepper and Chickpea Mediterranean Bliss Soup

Name: Creamy Roasted Red Pepper and Chickpea Mediterranean Bliss Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: INGREDIENTS; 2 large red bell peppers, roasted; 1 can (15 oz) chickpeas, drained and rinsed; 1 medium onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup unsweetened cashew cream; 2 tablespoons olive oil; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley for garnish

by Linda September 11, 2026

written by Linda September 11, 2026

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This Creamy Roasted Red Pepper and Chickpea Mediterranean Soup brings the warmth and vibrancy of the Mediterranean to your table. The smoky sweetness of roasted red peppers pairs beautifully with hearty chickpeas, creating a satisfying dish that’s both healthy and comforting.

Perfect for lunch or dinner, this soup is not only packed with flavor but is also easy to prepare. The creamy texture comes from a touch of blended cashew cream, making it a delightful vegan option that everyone will love.

Creamy Roasted Red Pepper and Chickpea Mediterranean Bliss Soup

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 300 calories 12g fat

Rating: 5.0/5

( 1 voted )

Ingredients

INGREDIENTS

2 large red bell peppers, roasted
1 can (15 oz) chickpeas, drained and rinsed
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup unsweetened cashew cream
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and smoked paprika, cooking for an additional minute until fragrant.
Add the roasted red peppers and chickpeas to the pot, mixing well with the onion and garlic.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes.
Using an immersion blender, blend the soup until smooth. Stir in the cashew cream, and season with salt and pepper to taste.
Heat the soup for another 5 minutes, then serve hot, garnished with fresh parsley.

Notes

Tip: For extra flavor, consider adding a pinch of cayenne pepper for heat or a squeeze of lemon juice for brightness!

For a creamier consistency, blend the soup longer until it reaches your desired smoothness. If you’re short on time, canned chickpeas work perfectly instead of dried ones. You can also substitute almond milk or any plant-based milk for the cashew cream to suit your preference.

Leftover soup can be stored in the refrigerator for up to 3 days and freezes well. Just reheat gently on the stovetop when you’re ready to enjoy it again!

chickpeas mediterranean red pepper soups vegan

Linda

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

Creamy Roasted Red Pepper and Chickpea Mediterranean Bliss Soup

Creamy Roasted Red Pepper and Chickpea Mediterranean Bliss Soup

Ingredients

Instructions

Notes

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