Pepper and Tomato Soup with Chickpeas
I’m realizing that I’ve been doing a ton of creamy soup recipes lately, but I couldn’t resist this one, to celebrate the last of the season’s peppers. Our farmers market has had the sweetest bell peppers this year, and I think I’ve eaten more peppers this summer than I have my whole life.
The flavor combination of peppers and tomatoes is a winning one, especially when stewed together to develop their sugars, then blended into a creamy soup. The whole chickpeas contribute a little texture and substance to an otherwise creamy affair.
Pepper and Tomato Soup with Chickpeas
serves 4-6
olive oil
1 yellow onion or 2 shallots, sliced
3 red bell peppers, seeded and sliced
6 garlic cloves, smashed and peeled
sea salt
1 28 oz/795 g can crushed tomatoes
pinch chile flakes, or more to taste
2 tablespoons fresh minced rosemary
3 1/2 cups vegetable broth (or broth from cooking the chickpeas, if you cooked your own)
3 cups (about two 15 oz/425 g cans) cooked chickpeas, divided
1/4 cup raw cashews
fresh herbs like parsley, chives, green onion, basil, for garnishing
Heat a large pot over medium-high heat, and add enough olive oil to coat the bottom. Add the onion/shallots, peppers, garlic, and a pinch of salt. Saute for 10 minutes, until the onions are translucent and the peppers are just beginning to soften. Add the crushed tomatoes (add a pinch of salt if your tomatoes are unsalted), chile flakes, and rosemary. Stir to combine and bring to a simmer. Reduce the heat to low to medium low when a steady simmer is established. Cover the pot and simmer for 25-30 minutes, stirring periodically, until the peppers are soft.
Add the broth, 1/4 cup chickpeas, and cashews to the pot. Bring to a simmer and simmer for another 5 minutes, for all the flavors to meld. Puree the soup using an immersion blender or in an upright blender, until smooth and silky. Taste for salt and adjust if needed. Stir in the chickpeas and let them heat through. Serve the soup warm, garnished with fresh herbs.
Intuitive Cooking Takeaways
White beans, cranberry beans, or even cooked pasta can be used in place of the chickpeas in this recipe (skip blending 1/4 cup into the soup, if using pasta).