Romesco Soup with Smashed Chickpeas

It’s so good :)

I cut the recipe in half and saved it for a few meals. Very straightforward dish to make and it turned out super tasty. I had to add a lot of chili flakes to satisfy my craving of spicy food. I’ll definitely be making this again!

I loved this. I veggie not vegan but this soup awesome. Replaced almonds with pecans as don’t like almonds.

I make this for clients regularly. Amazing recipe! I use jarred roasted peppers when in a pinch, with great results. I would suggest peeling the chickpeas if you have the time; when you mash them the skin comes off and the texture is just a bit less than perfect. It tastes great either way though.

I made this last night for the two of us and we both thought it was excellent! I halved the almonds and upped the vinegar, paprika and salt. My problem was with peeling the red peppers. Even though I almost doubled the time in the oven (at 500 degrees => 30 minutes) the peppers did not burn well. Then I steamed them and tried to peel them but that didn’t work. So I just dumped the peppers in the blender with the skin on. It didn’t harm either the taste or the texture, really. I just think it would be easier to char the peppers on the top of a gas burner and/or don’t bother to peel. This recipe makes a lot! I served this with avocado toast. Great and easy recipe, thank you.

I made this and it was super easy and super tasty! Used a food processor for the almonds, garlic, and peppers, and an immersion blender to smooth it all out. It’d be great topped with fresh basil I think.

Yum! Thanks so much. I love your recipes. So many plant-based blogs seem to have the same things over and over. I love the variety of your recipes. I forgot to soak my chickpeas and had to use cannellini beans. It was delicious.

This soup was banging….. the flavours were amazing. Despite not having a high speed blender the texture was perfect for me. I added some kale towards the end for additional colour and crunch. Absolutely making this again.

Tasty and different ! I will do it more often! Thank you.

Loved making this. Had a quick taste of the soup before the stock was added & my goodness! So much flavour I really love anything with roast peppers. This one’s going to be part of my regular menu I think :)

I made this today with a hand blender and I’m pretty happy with the end result although I had to make the “sauce” in batches. Next time I might add a little more chili flakes but otherwise the flavors are great!

I made this today. I think I would grind the roasted almonds first before blending ingredients as it was a little grainy for me. I also added more cider vinegar, salt, sriracha and a little tomato puree. Pleased overall, my soup yielded 6 protein rich lunches for the coming week.

I whipped this recipe up in a jiffy! It was a hit – my husband commented that this was an “elevated soup….it’s special”. So it is going to be a staple in our home. Thank you for doing all the hard work and creating this delicious recipe! You’ve never let me down. :)

Absolutely delicious! Just made this soup & I can’t stop eating it. Such an easy recipe to follow & such simple ingredients. Thank you for sharing these wonderful recipes!!

Super easy and delicious! I am not sure if this would work without a high powered blender for those reading review.

Love this soup! I have already made it twice. It seems as though the flavors meld together the next day. Typically, I make a dinner meal and serve the left overs for lunches the next day. The soup was more amazing for my lunch meal. I served this with fresh sour dough bread and a large salad (baby mixed greens, apples, pecans or pumpkin seeds, pomegranate seeds, and hemp seeds).

rated 5 stars!

This was the best soup I have tasted in a very long time! What an inspiration! Very yummy, rich and creamy, delicious!
I used cashews because I did not have almonds, and also added sun dried tomatoes, because I like to add these to my dishes. It was easy and quick to make and was extremely satisfying. I only regret not making a double batch. Will make again soon.

Absolutely delicious.
I subbed chick peas for navy beans and added more smoked paprika.
A great very flavourful soup!

I am not vegan or vegetarian. However, I have been on a quest to eat more non meat and non refined food meals. I will continue to come back to this site. I made this soup and it is very tasty, satisfying and comforting on a cold night. It was easy to prepare. I am very happy I tried it. I have planned to try others as well, such as the pumpkin Mac n cheese.

Thanks for posting this recipe, just finished making it and it’s lovely! I tried without chickpeas first because my dad isn’t as fond of them, and felt (like someone else commented) that it was missing something, so I added them in. DEFINITE difference! I was also pretty generous with the paprika which was great, but I guess it would depend on personal preference :) Anyway, love it, thanks!

It was delicious until I added the broth. I used packaged broth that I buy in store and usually it works well with all my soups. Not this time, the broth just killed the taste. So I would suggest to try small amount first to check if it works before adding all 4cups. Other than that I love this recipe! Thank you!

Delightful! Thanks Dana. :)

I made this last night for dinner. Used a standard food processor to blend everything up. Not silky smooth, but still delicious. Had leftover roasted chickpeas in the fridge and used those in place of the smashed raw chickpeas. Will make soup again. Thanks!

This was so easy and delicious! Thank you!

Yum!! I had a snow day today and whipped this up for my lunch. Thank you so much, Dana. I made it as written and it is delicious! I will definitely make it again and perhaps stir in some fresh spinach leaves.

I made this recipe last week – both my boyfriend and I enjoyed it. I did need to double or triple most of the flavoring ingredients (paprika, red pepper, red wine vinegar etc). It was hearty and the leftovers kept fine. Overall, pretty easy to make, especially on a weeknight.

This was so good!!!! Made this the other night and it’s now my favourite soup

Made this tonight and served it with some homemade whole wheat sourdough. This meal was so cozy and perfect on a winter evening! The soup was so flavorful and easy to make. It is a new favorite for sure. Thank you for the recipe!

I tried this yesterday and it’s amazing! Hands down the best soup I have ever had. Thank you for sharing the recipe with us!

I made for dinner tonight and it was delicious! The only issue was tiny bit of texture inconsistency. We have a Ninja blender which I think was ok, but a stronger blender might help with texture. We didn’t have any harissa so I used red chili flakes. Next time I think I’d use the harissa for a richer flavor and more heat! I served with some sourdough bread and cilantro! Totally filling and quite easy to make!!!! Yum!!

Very tasty and easy to make!

Made this today and it was amazing. It as a great kick to it.

Yummy. Made without changes. I might add more garlic and harissa next time. Good to know from others that using some other nuts works well. Nice to have a good amount protein in a vegan soup. Thank you!

My husband made this for our lunches for the week – it is absolutely delicious!! We had if with rosemary sourdough bread on the side. Perfection!

Terrifically good recipe – made it for lunch and served with sour dough break! Followed the recipe with the exception of not smashing the chickpeas. My husband loved it and he is a soup skeptic. Will definitely make again – awesome warm up on a cold day.

Yum! Made this last night, so simple and delicious. Thank you for everything you put out!

I normally don’t leave comments on recipe blogs but this soup was amazing! I used all of the juice in my diced tomatoes and only added two cups of veggie broth (because I like a slightly thicker soup). Turned out great!

I just made this soup and it is amazingly delicious! Will definitely make it again! Instead of diced tomatoes I accidentally used one can of fire roasted diced tomatoes with green chilies (thought I had picked up can of diced tomatoes). Instead of the second can of tomatoes, I had about 10 compari tomatoes that were too ripe for salad but perfect for soup. I left skins on, washed them, halved them, and added them to the ingredients to blend well. I also added the chickpeas to the blender with all of the ingredients except the broth. Once I blended all I transferred to a dutch oven on top of my stop and added the veggie broth and then simmered 15 minutes. Put a dollop of creme fraiche on top of soup when I served it. Heaven in a bowl. Love, love, love this soup!!!

Made this soup a few days ago – flavor is amazing, but next time I make it I’ll probably adjust my technique. Mainly, I think I didn’t blend the initial mixture long enough so I ended up with a soup that isn’t as smooth-textured as I’d like (lots of little almond shards in there.) I also smashed the chickpeas more than I probably should have, so I think I’d try leaving them whole next time! Definitely would be willing to give it another try though. OH – also, nooch makes everything 100x better, and the same is true for this soup :)

This was a hit in our house. Me, my hubby and 10 year old loved it. We added it to our make it again list. Only thing I did differently was to use jarred roasted red peppers to save a bit of time.

Wow! This soup is amazing. Probably one of the best soups I’ve ever had ?. Thank you so much for the recipe!!

THIS IS AMAZING. New favorite soup. Made it tonight for me and hubby with your shawarma cauliflower and spelt rolls (though I made those with white whole wheat flour) and we both LOVED it! Thank you!!

This is delicious! I don’t think I have ever used smoked paprika before and I really like the flavor it gave this soup. My teenagers and husband all gave it a big thumb’s up. I wouldn’t change a thing–thanks for a great vegan recipe!

Made this last night with some homemade veggie broth (from frozen veggie scraps) and it was so good! Going to have great lunches this week. I usually don’t like pureed soups because they’re boring, but the chickpeas in here do the trick.

I have loved most of the recipes in this website, but this was amazing! I didn’t have harissa so I substituted cayenne pepper. It was so good! Such a great mix of sweet, spicy and savory, plus amazing texture. My husband who is not vegan and does not like tomatoe soup loved it! So easy to make and the house smelled amazing. Definitely a keeper!

This is my new favorite soup! So easy and incredibly delicious. Thankyou!!!

The soup is delicious! I made some changes to make it more of a meal. I doubled the vegetable broth & spices, added 5 cups of greens (pureed) & added a package of cooked rice noodles. YUM!

We made this last night and it was absolutely delicious. With the chickpeas and the almonds, this soup was very filling and made a great meal. I am vegan, but my partner is not and he is always skeptical when we try a new vegan recipe – he worries that it won’t be filling enough – but he said this one definitely goes on the “make again” list.

I needed to roast my red peppers for a bit longer than the recipe said in order for the skin to blacken and become easy to peel off. Every oven is different, so I’d just recommend that anyone making this keep an eye on that. Otherwise peeling off the skin can be quite the chore!

I’ve just made it for lunch for my dad and I, and he absolutely loved it, even ate a second bowl! I served it with garlic bread, and cilantro on top. But i omitted the chickpeas, and I found that there was a little something missing, a bit of creaminess, of umami… Maybe the chickpeas are the key!
Anyway, absolutely delicious !!

Just made this for lunch, so good! I love that most of it is inactive time and hardly any cleaning up

I made this today and it was a hit! We loved it and couldn’t stop talking about the flavor. I didn’t have the harissa paste so just used the red pepper flakes and also used apple cider vinegar instead of red wine vinegar. Everything else I followed exactly as the recipe stated. This is definitely getting added to the regular household meal plan!! Thank you, Dana!!!

Really delicious, I added some olive oil at the end. Will be making it again!

I make homemade soup all the time and am pretty picky. This was absolutely amazing. I am putting this in my regular rotation.

Truly spectacular! I made this for lunch for the week (served with some garlic naan) and loved it.

Thanks for the amendment! I went ahead and added the broth to the pot, since my Vitamix was FULL! :) This is by far one of the best soups I have in my recipes! My husband said it was “company-worthy”! Great recipe!!!

Made it today, really delicious! Will be on the regular soup rotation.

Made with cashews and pepitas, as I’m allergic to almonds: worked like a charm. Of course, I can’t compare it to the almond version, but as made it was delicious. I ended up adding a bit more vinegar and a touch more salt. Also skipped the harissa (I have a toddler).
Another great recipe!

Dana,
This recipe showed up in my inbox this morning and this is what I needed,so I went to get a few things I was missing.
OMG, this soup is fantastic!!!! I followed, didn’t skip didn’t substitute :)) I think I’m going to have a second bowl…
Thank you for all the awesome ideas when I have no idea what to make :)

This recipe was delicious, instead of whole peppers I used chopped that I had frozen the week before, so omitted step 4. I added the vegetable stock at step 5 and used white wine vinegar instead of red. I followed the rest of the recipe as written and served with homemade bread. Served this to omnivores for lunch who loved it-and wanted more! Highly encourage anyone to try this recipe.

We made this last night with the vegan pesto parmesan breadsticks and it was out of this world!! It was ‘soup’er! Thanks for the recipe.

I Was initially intimidated by the long list of ingredients. However your photos were enticing and I made this for dinner. It was actually very simple to make as directed and most importantly it is incredibly delicious! I served it in a crusty sour dough bread bowl. I will make this again soon.