Roasted Red Pepper Soup with Chickpeas and Orzo

The Backstory—Or Why My Kitchen Sometimes Smells Like Italy (Sort Of)

I made this Roasted Red Pepper Soup with Chickpeas and Orzo the first time on a cold night when I was rooting around for something besides cereal or toast for dinner (the usual suspects, let’s be honest). Big winter storms outside, slippers on, radio playing a song I now associate with red peppers for some weird reason… anyway, the point is, this soup was born from a craving for something that wasn’t fussy but felt like a hug in a mug. Also—when in doubt, throw chickpeas in. That’s my motto. Or at least it was that night!

Why You’ll Love This—Or At Least Why I Do

I make this soup when I’ve got half a bell pepper hiding at the back of my fridge and an almost embarrasing number of chickpea cans in the pantry. My family goes a bit wild for it (they argue over those last orzo bits at the bottom). Plus, it’s one of those recipes where if you mess up a bit, like slightly burning the onions (been there, done that, still tasted good), it still turns out just fine. And if you’ve ever felt that orzo is a tad fiddly, I totally get it—it broke my heart the first time I overcooked it into mush, but I’ve since learned my lesson.

What You’ll Need—And a Few Easy Swaps

• 3 large red bell peppers (roasted; jarred ones work if that’s all you’ve got!)
• 1 medium yellow onion, chopped—any onion, really, though red gives it a little more sweetness if that’s up your alley
• 3 cloves garlic, minced (I sometimes just smash them; no one’s complaining)
• 1 can (400g/14oz) chickpeas, drained and rinsed—sometimes I use home-cooked, but not often
• 3 1/2 cups veggie broth (homemade’s great, store-bought is fine, water works in a pinch)
• 1/2 cup orzo pasta—not gonna lie, I’ve subbed in rice when the cupboard’s been bare and it wasn’t too shabby
• 2 tbsp olive oil (grandma swears by a certain Italian brand, but I’m laissez-faire)
• 1 tsp smoked paprika (or hot paprika, but only if you like a kick)
• 1/2 tsp dried thyme (or a little handful of fresh if you’ve got it growing near your window—lucky you)
• Salt and black pepper, to taste
• Juice of about half a lemon (you can get away with less, but I wouldn’t)
• Handful of fresh parsley, chopped (optional, but adds a nice lift)
• Crumbled feta or a dollop of yogurt to serve (not essential, but very tasty)

How to Pull This Together—No Need to Stress

1. Start by roasting those red peppers if you’re going fresh: pop them under a hot broiler or straight onto a gas flame, turning until they’re all blistered and charred. Put these hot things in a bowl, cover with a plate for 10 minutes, then peel off those black skins—don’t sweat it if a little bit sticks, adds flavor (or just use jarred and skip ahead; I won’t tell).
2. Heat olive oil in a roomy pot over medium heat. Toss in the chopped onion and cook until soft and sweet-smelling—usually 6–8 minutes. This is your aroma therapy session.
3. Add the garlic and paprika. Stir for roughly a minute. If you’re not distracted, it won’t burn. Then, tip in the chickpeas and thyme. Stir everything around so they get invitingly cozy in the pot.
4. Sling in those roasted peppers (chopped up), and pour in your veggie broth. Add a good pinch of salt and some cracked black pepper. Bring it all to a lively simmer.
5. This is where I usually sneak a taste. If everything’s coming together, grab your stick blender and blitz it into a thick, soupy base. Or, carefully pour into a blender in batches. (If you don’t have these, you can just smash things up with a potato masher; it’s chunkier but still delish.)
6. Return the soup to a gentle simmer. Stir in the orzo and let it cook according to the packet—usually about 8–10 minutes. Give it a good stir every couple of minutes so you don’t end up with a gloopy mess at the bottom (I learned this the hard way…)
7. Squeeze in that lemon juice. Stir, taste, adjust salt and pepper if you fancy. Scatter in parsley if you’re using it.
8. Ladle into bowls, top with a dollop of yogurt or a crumble of feta. Then just enjoy—maybe with crusty bread, if you’ve got it!

Notes from My Very Real Messy Test Kitchen

• If you like a super smooth soup, blend longer, but actually I find a few chunky bits more interesting. My partner disagrees. Choose your battles.
• The lemon really brightens things; I once skipped it and the soup felt sort of flat. Don’t skip, even if you’re feeling lazy.
• Add a pinch of chili flakes if you’re craving heat—it’s great on cold nights.

Variations (Some Brilliant, One… Not So Much)

• I tried this once with white beans instead of chickpeas. It was okay, but a bit mushier—proceed with caution.
• If you’re off gluten, small rice pasta works nicely but needs a close eye—rice pasta seems to go from perfect to pudding in the blink of an eye.
• I once tossed in a handful of baby spinach at the end. It wilted down beautifully and nobody objected (it may have even qualified this as health food).

If You Don’t Have All the Gear

I say a stick blender makes this a breeze, but a regular blender works—just do it in batches so it doesn’t spray everywhere. And, okay, a potato masher if you want a rustic version. Or just leave it chunkier; no one will hand out style points anyway!

How to Store It—If It Lasts

This soup keeps in the fridge for 2–3 days, but, though honestly, in my house it never lasts more than a day! If you’re the type to meal prep, it actually tastes better the next day (and thickens up; you can loosen it with an extra splash of broth or water when reheating). Oh, and it’ll freeze—for up to a month—but I find the orzo gets a bit too soft after thawing. Not the end of the world, but just a heads up.

Serving Suggestions (My Family’s Old Habit)

We’re big on fresh, crusty bread—with or without butter, up to you. Sometimes I scatter some croutons on top for crunch, especially if I’m clearing out stale bread. My little cousin swears by a dash of hot sauce on hers; go wild.

Lessons from My Many (Occasional) Mistakes

• I once tried rushing the orzo by turning the heat up to high. All I got was gluey pasta at the bottom and a pot I did NOT enjoy scrubbing. Slow and steady wins here.
• Tasted once before adding lemon—then snuck another squeeze in and realized that extra citrus makes it sing. Don’t be afraid to adjust as you go; even after you swear you’re done.

Some FAQ—Real Questions, Real Answers

• Can I use green or yellow peppers? You could, technically, but the flavor’s milder and not as sweet. Red is truly the star.
• What if I forget the lemon? The soup won’t be ruined, but honestly—it’s much happier with it.
• Can I double it? Oh, absolutely. I have, and the only tricky part is not making a mess when blending. Just make sure your pot’s big enough!
• Is this vegan? Yep, as long as you skip the feta or yogurt at the end. (No judgment either way.)
• Can kids eat this? Mine have, but I do go easy on the smoked paprika if I’m worried about heat. Never had complaints, just the odd tomato stain on their sleeves.

And, slight digression: if you make this on a rainy day with a good playlist in the background, something magic happens! (At least in my kitchen.)

★★★★★ 4.10 from 27 ratings

Roasted Red Pepper Soup with Chickpeas and Orzo

yield: 4 servings

prep: 20 mins

cook: 30 mins

total: 50 mins

A vibrant and hearty soup featuring roasted red peppers, nutty chickpeas, and tender orzo, finished with fresh herbs and a touch of lemon. Perfect for a comforting dinner or lunch, enjoyed with or without a dollop of yogurt or crumbled feta.

🖨️ Print Pin Recipe

Ingredients

• 3 large red bell peppers (roasted; jarred ones work if that’s all you’ve got!)
• 1 medium yellow onion, chopped—any onion, really, though red gives it a little more sweetness if that’s up your alley
• 3 cloves garlic, minced (I sometimes just smash them; no one’s complaining)
• 1 can (400g/14oz) chickpeas, drained and rinsed—sometimes I use home-cooked, but not often
• 3 1/2 cups veggie broth (homemade’s great, store-bought is fine, water works in a pinch)
• 1/2 cup orzo pasta—not gonna lie, I’ve subbed in rice when the cupboard’s been bare and it wasn’t too shabby
• 2 tbsp olive oil (grandma swears by a certain Italian brand, but I’m laissez-faire)
• 1 tsp smoked paprika (or hot paprika, but only if you like a kick)
• 1/2 tsp dried thyme (or a little handful of fresh if you’ve got it growing near your window—lucky you)
• Salt and black pepper, to taste
• Juice of about half a lemon (you can get away with less, but I wouldn’t)
• Handful of fresh parsley, chopped (optional, but adds a nice lift)
• Crumbled feta or a dollop of yogurt to serve (not essential, but very tasty)

Instructions

1. 1
   Start by roasting those red peppers if you’re going fresh: pop them under a hot broiler or straight onto a gas flame, turning until they’re all blistered and charred. Put these hot things in a bowl, cover with a plate for 10 minutes, then peel off those black skins—don’t sweat it if a little bit sticks, adds flavor (or just use jarred and skip ahead; I won’t tell).
2. 2
   Heat olive oil in a roomy pot over medium heat. Toss in the chopped onion and cook until soft and sweet-smelling—usually 6–8 minutes. This is your aroma therapy session.
3. 3
   Add the garlic and paprika. Stir for roughly a minute. If you’re not distracted, it won’t burn. Then, tip in the chickpeas and thyme. Stir everything around so they get invitingly cozy in the pot.
4. 4
   Sling in those roasted peppers (chopped up), and pour in your veggie broth. Add a good pinch of salt and some cracked black pepper. Bring it all to a lively simmer.
5. 5
   This is where I usually sneak a taste. If everything’s coming together, grab your stick blender and blitz it into a thick, soupy base. Or, carefully pour into a blender in batches. (If you don’t have these, you can just smash things up with a potato masher; it’s chunkier but still delish.)
6. 6
   Return the soup to a gentle simmer. Stir in the orzo and let it cook according to the packet—usually about 8–10 minutes. Give it a good stir every couple of minutes so you don’t end up with a gloopy mess at the bottom (I learned this the hard way…)
7. 7
   Squeeze in that lemon juice. Stir, taste, adjust salt and pepper if you fancy. Scatter in parsley if you’re using it.
8. 8
   Ladle into bowls, top with a dollop of yogurt or a crumble of feta. Then just enjoy—maybe with crusty bread, if you’ve got it!

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 10gg

Fat: 10gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 46gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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