Roasted Vegetable and Chickpea Soup

Name: Roasted Vegetable and Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups diced carrots; 1 cup diced bell peppers; 1 cup diced zucchini; 1 can (15 oz) chickpeas, drained and rinsed; 4 cups vegetable broth; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; Juice of 1 lemon

Highlighted under: Balanced Meal Recipes

I love cozying up with a warm bowl of Roasted Vegetable and Chickpea Soup, especially on chilly days. The combination of vibrant, roasted vegetables and hearty chickpeas makes this dish both comforting and fulfilling. It’s a perfect recipe to use up leftover veggies, and I can’t get enough of the incredible flavors that come from roasting. The best part is how simple it is to make, and the aroma that fills my kitchen is just heavenly. Let’s dive into this delicious soup that warms the soul!

Created by

Emily

Last updated on 2026-01-30T05:09:28.287Z

When I first tried making this soup, I was amazed at how the roasted veggies transformed in the oven. The natural sugars caramelize, creating a depth of flavor that truly elevates the dish. Adding chickpeas not only makes the soup heartier but also boosts the protein content, making it a satisfying meal.

I’ve found that using seasonal vegetables brings an extra freshness to the dish. For example, substituting in some sweet potatoes in the fall or adding zucchini in the summer always keeps this recipe exciting. Don’t forget a splash of lemon juice at the end; it brightens everything up beautifully!

Why You Will Love This Recipe
Warm, comforting flavors that remind you of home
Nutritious and filling with a healthy dose of protein
Easy to customize with your favorite veggies or leftovers

Selecting Fresh Ingredients

The foundation of a great Roasted Vegetable and Chickpea Soup lies in selecting the freshest ingredients. When choosing your vegetables, look for firm, vibrant carrots and bell peppers with a glossy skin. Zucchini should feel slightly firm and have unblemished skin. Fresh ingredients also lead to better textures—roasting enhances the natural sugars, giving a caramelized finish. Be mindful of any vegetable wilting; opt for those that are crisp and firm to provide the best flavor and texture contrast in your soup.

Chickpeas play a crucial role in adding heartiness to the soup. While canned chickpeas are convenient, using dried chickpeas is an option if you plan ahead. If you choose dried, soak them overnight and then simmer until tender, which usually takes about 1.5 to 2 hours. This way, you can reduce the sodium content compared to canned versions. Regardless of your choice, rinsing canned chickpeas helps eliminate excess sodium and enhances the clear flavors of your soup.

Perfecting the Roasting Technique

Roasting the vegetables at the right temperature not only brings out their natural sweetness but also adds a depth of flavor to the soup. Preheating your oven to 425°F (220°C) ensures that the veggies start to caramelize quickly, achieving that lovely golden-brown color. Spread the vegetables in a single layer on your baking sheet for even cooking; overcrowding can lead to steaming instead of roasting. Keep an eye on them, and give them a stir halfway through the roasting time to achieve a uniform texture and avoid burning.

For an added dimension of flavor, consider experimenting with different spices during the roasting process. A sprinkle of smoked paprika or cumin can enhance the earthiness of the carrots and chickpeas, while a pinch of red pepper flakes can introduce a gentle heat. If you enjoy a sweeter flavor profile, adding a drizzle of maple syrup or balsamic vinegar can provide a delightful contrast to the savory elements. Just remember to adjust the salt since these additions may bring varying amounts of sweetness.

Ingredients

Soup Ingredients

2 cups diced carrots
1 cup diced bell peppers
1 cup diced zucchini
1 can (15 oz) chickpeas, drained and rinsed
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Juice of 1 lemon

Instructions

Roast the Vegetables

Preheat the oven to 425°F (220°C). On a baking sheet, toss carrots, bell peppers, and zucchini with olive oil, garlic powder, onion powder, salt, and pepper. Spread them in an even layer and roast for 20-25 minutes, until tender and slightly caramelized.

Prepare the Soup

In a large pot, combine the roasted vegetables with the chickpeas and vegetable broth. Bring to a boil over medium heat, then reduce to a simmer for about 10 minutes to allow the flavors to meld.

Finish and Serve

Stir in the lemon juice just before serving. Adjust seasoning as needed. Serve warm, garnished with fresh herbs if desired.

Pro Tips

Feel free to swap in any seasonal vegetables you have on hand. Adding some spinach at the end can boost the nutrient content even further!

Make-Ahead and Storage Tips

This Roasted Vegetable and Chickpea Soup is excellent for meal prep. You can roast the vegetables in advance and store them in an airtight container in the fridge for up to 3 days before combining them with the broth. When you’re ready to enjoy the soup, simply bring it to a simmer. The flavors will meld beautifully as it heats, and you’ll have a comforting meal ready in no time.

If you have leftovers, store the soup in an airtight container for up to a week in the refrigerator. Freezing is also an option; ladle portions into freezer-safe bags or containers. When you're ready to enjoy it again, thaw in the fridge overnight and reheat on the stovetop, adding a splash of water or broth to loosen it up as it heats. This soup maintains its flavors well, so don’t hesitate to stock your freezer with easy meals!

Serving Suggestions

To elevate your soup experience, serve the Roasted Vegetable and Chickpea Soup with a sprinkle of freshly chopped herbs like parsley or cilantro just before serving. This not only enhances the flavor but adds a pop of color to the dish. Additionally, a dollop of creamy yogurt or a drizzle of tahini can introduce rich creaminess that beautifully balances the soup’s robust flavors.

Pair the soup with crusty whole-grain bread or a fresh salad for a complete meal. For those who enjoy a little spice, consider assisting with a side of harissa or hot sauce for an extra kick. The versatility of this soup makes it a fabulous candidate for lunch or dinner, ensuring that it can easily adapt to fit your palate or dietary preferences!

Questions About Recipes

→ Can I make this soup ahead of time?

Absolutely! This soup can be made ahead, stored in the fridge for up to 3 days, and even freezes well for up to 3 months.

→ What can I use instead of chickpeas?

You can substitute the chickpeas with white beans or lentils for a similar texture and protein content.

→ Is this soup vegan?

Yes, this Roasted Vegetable and Chickpea Soup is completely vegan and plant-based.

→ Can I add spices to enhance the flavors?

Definitely! Consider adding cumin, smoked paprika, or red pepper flakes for an extra kick.