Quick Creamy Soup with Roasted Peppers and Tomatoes with Crunchy Chickpeas - photo 1
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Quick Creamy Soup with Roasted Peppers and Tomatoes with Crunchy Chickpeas

Pikantne Soups Vegetarian Dishes Lunches 45 min Easy 8 wyświetleń ~24.00 PLN - (0)
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Description

This dish is the essence of the philosophy 'cooking when you don't feel like cooking.' It is a velvety, deeply flavored cream, and the magic lies in roasting the vegetables. This process brings out the natural sweetness and slightly smoky aroma of the peppers and tomatoes, while the oven does all the work for us. The soup is incredibly simple yet elegant and full of flavor. The addition of crispy, spiced chickpeas is a brilliant trick that replaces traditional croutons, adding not only texture but also valuable plant-based protein. Visually, the soup delights with its intense orange-red color. It tastes perfect served with a dollop of yogurt or coconut milk and fresh herbs. It is the ideal, warming meal for cooler days, prepared almost effortlessly.

Ingredients (12)

Servings:
4
  • Red bell pepper 3.3 szt.
  • Tomatoes 4 szt.
  • Red onion 150 g
  • Garlic 4 ząbki
  • Ciecierzyca konserwowa 240 g
  • Olive oil 45 ml
  • Vegetable broth 500 ml
  • 🌿 Przyprawy
  • Papryka wędzona słodka 0.8 łyżeczka
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Coconut milk 100 ml
  • Fresh basil 0.5 pęczek
💰 Szacowany koszt dania: ~24.00 PLN (6.00 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasted vegetables

1

Preheat the oven to 200°C with the convection function (or 220°C top-bottom). Prepare a large baking tray and line it with paper. Wash the bell peppers and tomatoes. Cut the bell peppers in half, remove the seeds and white membranes, then cut each half into 2-3 large pieces. Cut the tomatoes in half. Peel the onion and cut it into wedges. Peel the garlic, but leave the cloves whole.

Ingredients: Red bell pepper, Tomatoes, Red onion, Garlic
Use a large baking tray. It is important that the vegetables are in a single layer and not crowded - this way they will roast nicely instead of steaming. Baking paper will make cleaning up much easier later.
2

Place all the prepared vegetables on a baking sheet. Drizzle them generously with about 2 tablespoons of olive oil, and sprinkle with salt and pepper. Mix everything thoroughly with your hands so that each piece of vegetable is coated with oil and spices. Spread evenly on the baking sheet.

Ingredients: Olive oil, Salt, Pieprz czarny świeżo mielony
Don't be afraid to use your hands! It's the best way to evenly distribute the oil. This way, the vegetables won't burn and will take on a beautiful color.

Crispy chickpeas

3

In the meantime, prepare the chickpeas. Drain them very thoroughly in a sieve. Then spread them on a paper towel and dry them by gently rolling. You can discard the skins that come off on their own. Transfer the dry chickpeas to a small bowl. Add the remaining tablespoon of olive oil, smoked paprika, and a pinch of salt. Mix well so that each grain is coated with the spices.

Ingredients: Ciecierzyca konserwowa, Olive oil, Papryka wędzona słodka, Salt
The key to crispiness is VERY THOROUGHLY drying the chickpeas. The drier they are, the crunchier they will be after baking. This is the most important trick!

Baking

4

Place the tray with vegetables in the preheated oven on the middle rack and bake for about 20 minutes. After this time, pull out the tray, make some space, and scatter the seasoned chickpeas on it. Put the tray back in the oven and bake everything together for another 15-20 minutes. The vegetables should be tender and slightly browned at the edges, and the chickpeas should be golden and crispy.

Baking everything on one tray saves time and energy. Check the chickpeas towards the end of baking – if they start to brown too much, you can take them out earlier. Every oven bakes a little differently.

Final preparation of the soup

5

Remove the baking tray from the oven. Transfer the crispy chickpeas to a separate bowl and set aside. Carefully transfer the roasted vegetables (along with the juices they released on the tray) to a tall pot. Pour in the hot vegetable broth.

Ingredients: Vegetable broth
Use a spatula to scrape all the delicious, browned bits and juices from the paper – that's the essence of flavor! Be careful, the tray and vegetables are very hot.
6

Blend everything into a smooth, velvety cream. You can use an immersion blender directly in the pot. Blend for about 2-3 minutes, making up-and-down motions to aerate the soup and achieve a perfectly smooth consistency. If you are using a countertop blender, pour the soup in batches and remember to leave a small opening in the lid for steam to escape.

A hand blender is the most convenient and safest option. If you are blending hot soup in a jug blender, NEVER fill it to the brim and always cover the lid with a cloth, holding it down with your hand. Steam pressure can cause the lid to pop off.
7

Place the pot back on low heat. Taste the soup and season with salt and pepper if necessary. If you want the soup to be even creamier, this is the moment to add coconut milk (optional ingredient). Stir and heat for another minute, but do not bring to a boil.

Ingredients: Coconut milk, Salt, Pieprz czarny świeżo mielony
Always taste the dish before serving! The flavor of the roasted vegetables is intense, so season carefully. Coconut milk will mellow the taste and add creaminess, but the soup is also delicious without it.

Serving

8

Ladle the hot soup into bowls. Generously sprinkle each serving with crunchy chickpeas. Finally, garnish with fresh basil leaves (optional ingredient). Serve immediately while the chickpeas are perfectly crispy.

Ingredients: Fresh basil
Add the chickpeas just before serving so they don't get mushy in the soup. The soup also tastes great with fresh, crusty bread for dipping.

Fun Fact

💡

The process of roasting vegetables, known as the Maillard reaction and caramelization, causes the breakdown of sugars and amino acids, creating hundreds of new flavor compounds. This is why roasted vegetables are much sweeter and more complex in flavor than boiled ones.

Best for

Szybki obiad w tygodniu Lekka i pożywna kolacja Gdy potrzebujesz pocieszenia (comfort food) Posiłek do lunchboxa

Tips

🍽️ Serving

The soup can be served with a dollop of thick Greek yogurt or sour cream (in the non-vegan version). It also pairs wonderfully with a drizzle of good olive oil or pumpkin seed oil. For an extra kick, you can sprinkle a pinch of chili flakes.

🥡 Storage

Soup can be stored in the refrigerator in a tightly sealed container for up to 3 days. Store the crispy chickpeas separately in a jar or container at room temperature (not in the fridge!) to maintain their crunchiness. The soup can be frozen, but without the chickpeas.

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