Romesco Soup with Smashed Chickpeas

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Two bowls of vegan Romesco Soup with Smashed Chickpeas surrounded by fresh tomatoes, peppers, parsley, smoked paprika, and chickpeas

Friends, I’ve been SO excited to share this recipe with you ever since I perfected it a while back.

It’s inspired by a soup we had at a vegan cafe in Iceland called Kaffi Vinyl. It reminded me so much of romesco sauce, which finds its roots in Spanish cooking. Romesco* is traditionally made with almonds (or other nuts), peppers and/or tomatoes, garlic, and red wine vinegar.

As you can imagine, my mind was spinning with ideas on how to recreate this soup once we got home, and the final result totally blew me away. Let’s make soup!

*Note: you can learn more about romesco here.

Baking sheet displaying almonds, red bell peppers, and garlic ready for roasting

This recipe is quite easy to make, requiring just 10 ingredients and simple methods.

It all starts with roasting red bell peppers, almonds, and garlic until brown and toasty. Then they go into the blender with spices like paprika, sea salt, and harissa for a smoky, spicy flavor.

Ingredients for gluten-free vegan red pepper soup in the blender

And the magic comes next: We add our Homemade Vegetable Broth which transforms this sauce into soup! All that’s left is a little red wine vinegar for acidity, maple syrup or coconut sugar for a bit of natural sweetness, and a bit more salt for overall flavor balance.

A big soup pot with smooth and creamy vegan Romesco Soup

I also added chickpeas for more heartiness and plant-based fiber and protein!

A plate of fiber- and protein-packed chickpeas showing some gently smashed by a fork
Two bowls of vegan Romesco Soup with Smashed Chickpeas surrounded by fresh tomatoes, red bell peppers, chickpeas, parsley, and smoked paprika

I hope you all LOVE this soup! It’s:

Fiber- + Protein-rich
& Insanely delicious

This would make the perfect lighter yet satisfying meal when you want something on the table fast. It would feed a crowd or be perfect for making ahead and packing as leftovers for lunch throughout the week.

This soup is absolutely delicious on its own, but it would also pair well with things like my Apple Pecan Arugula Salad, Garlicky Kale Salad with Crispy Chickpeas, Vegan Pesto Parmesan Breadsticks, Fluffy Vegan Spelt Rolls, Oil-Free Roasted Vegetables, or Shawarma Roasted Cauliflower Steak.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Close up shot of rich and flavorful Romesco Soup with Smashed Chickpeas topped with pine nuts

Romesco Soup with Smashed Chickpeas

Delicious vegan soup inspired by romesco sauce with red peppers, tomatoes, vegetable broth, and almonds. A 10-ingredient plant-based side or entrée!
Author Minimalist Baker
Two bowls of Romesco Soup surrounded by ingredients used to make it
4.89 from 86 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Course Entrée, Side, Soup
Cuisine Gluten-Free, Grain-Free, Spanish-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 2 large red bell peppers (skin on // stems on)
  • 1 cup raw almonds
  • 4 cloves garlic (skin on)
  • 1 28-ounce can diced tomatoes (slightly drained // I like San Marzano)
  • 4 cups vegetable broth (DIY or store-bought)
  • 1 1/2 Tbsp red wine vinegar (reduce for less acidity // or sub apple cider vinegar)
  • 3/4 tsp smoked paprika (plus more to taste)
  • 1/2 tsp each sea salt and black pepper
  • 1 Tbsp maple syrup or coconut sugar (or stevia to taste- just a dash)
  • 1-2 tsp harissa paste (optional // or 1/4 tsp red pepper flake // more or less to spice preference)
  • 1 15-ounce can chickpeas (rinsed // drained // smashed with a fork)

FOR SERVING optional


  • Preheat oven to 350 degrees F (176 C) and arrange red peppers, still whole with stems, on one end of a clean baking sheet. On the other end, arrange almonds and garlic (still in skin). If making a larger batch, use more baking sheets, if needed.
  • Place baking sheet in oven and roast almonds for 10-12 minutes or until slightly cracked and golden brown. Then remove almonds from pan and set aside. Continue baking garlic for another 5-8 minutes. Then remove and set aside.
  • With peppers still on baking sheet, increase heat to 475 degrees F (246 C). Allow red peppers to roast until skin is bubbled and mostly blackened, turning/flipping halfway through to char both sides (~10 minutes).
  • Once they’re properly charred, wrap roasted red peppers in foil and steam for 2-3 minutes. Then peel away skin, seeds, and core. Also remove skin from roasted garlic.
  • Add peeled peppers, almonds, garlic, diced tomatoes, vinegar, paprika, sea salt, pepper, maple syrup or coconut sugar, and (optional) harissa or pepper flake to a high-speed blender. Purée until smooth, scraping down sides as needed. Taste and adjust seasonings as desired, adding more harissa or pepper flake for heat, salt for saltiness, vinegar for acidity, maple syrup or coconut sugar for sweetness, or paprika for smokiness.
  • Add the soup to a large pot and add the vegetable broth and smashed chickpeas. Bring to a simmer over medium heat. Then reduce heat to low and continue simmering for 10-15 minutes, stirring occasionally.
  • Serve as is or with a bit of pine nuts, fresh herbs, vegan parmesan cheese, or your favorite bread or roll.
  • Leftovers keep well covered in the refrigerator for 3-4 days, though best when fresh.


*Nutrition information is a rough estimate calculated with all of the recommended ingredients but no toppings / garnishes.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 249 Carbohydrates: 28 g Protein: 13.1 g Fat: 10.7 g Saturated Fat: 1.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 717 mg Fiber: 8.5 g Sugar: 9.3 g

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My Rating:

  1. Sarah says

    Made this tonight, was amazing! We used half the amount of stock like other people have recommended, and added more smoked paprika. Chickpeas were the perfect legume for this dish.

  2. Salil says

    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!

  3. Olivia says

    YES! Kaffi Vinyl!! Looooved that place! I remember we got two sandwiches (one was a BBQ and the other was Greek with portobellos, I think) and some kind of cauliflower soup which was SO yum. Of course my dad didn’t like anything, lol! I HAVE to try this soup of yours now…gotta get those Iceland vibes, know what I’m sayin’? :)

  4. Tina says

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

  5. Shannon says

    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.

  6. Heather in NYC says

    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.

  7. Ashley says

    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.

  8. Susan says

    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.

  9. Dee says

    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.

  10. Hannah says

    Loving your recipes! This is on my to make list. I have a large jar of roasted red peppers. Do you think this would this be an acceptable shortcut? Thanks!

  11. Amanda says

    Can lazy people like me (who also hate dealing with dirty dishes) just blend the ingredients in the soup pot using a hand blender, rather than in a separate blender?

  12. Amadi says

    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 :)

  13. Maria says

    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!

  14. chae says

    Hi Dana, I really enjoy your recipes and wonder if any of them can be adapted for the instapot? Can I just throw all the ingredients in and expect similar or same results? :)

  15. Liza says

    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.

  16. Adrienne Mackenzie says

    Delicious! I followed the recipe exactly. Next time I make it I will use half the amount of veggie broth because I prefer a thicker soup!
    Can I freeze leftovers?

  17. Alicia Wayland - PDX says

    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. :)

  18. Erin says

    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!!

  19. Jennifer Joyce says

    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).

  20. Andrea says

    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.

  21. Kristen Johnson says

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

  22. JMES says

    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.

  23. Rhonda says

    Hi Dana, Why is there an ad on your site for Oscar Mayer bacon??!! Love your blog anyway and absolutely Love, Love your cookbook! Your Southwest Tofu Scramble is my go to staple breakfast and even my 2 omnivore kids and husband love it! Thanks and Happy Holidays to you! I have them eat it before skiing.

  24. Emma says

    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!

  25. Katia says

    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!

  26. Shelby says

    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!

  27. Michelle Discenza says

    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.

  28. Jackie says

    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.

  29. Martha says

    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!

  30. Irene says

    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!

  31. Sarah says

    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!!

  32. Gina says

    I made this last night and it was delicious! I used roasted peppers from a jar (I already had them in hand and also I’m lazy), and only about two cups of broth but otherwise I followed the recipe exactly. I’ll definitely make this again!

  33. Leslie Stern says

    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!

  34. Sandy Wright says

    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!

  35. Cassie Autumn Tran says

    This soup looks beautiful with the red color, spice, and chickpeas! I really want to make this soup the next time I buy chickpeas!

  36. Ellen says

    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.

  37. Greta says

    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!

  38. Dianne says

    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!!!

  39. Sophia Schonwetter says

    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 :)

  40. McKel Hill, Nutrition Stripped says

    Dana, this soup looks amazing. Sounds like it has such a great texture and mix of flavors. Next on my list!

  41. Pam says

    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.

  42. Madison says

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

  43. Haley Colpitts says

    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!!

  44. Kelly says

    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!

  45. Sarah says

    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.

  46. Angela Clausen says

    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!

  47. Nancy Murphy says

    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!

  48. Jessica says

    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!

  49. Clémentine says

    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 !!

  50. Hailey says

    I made this today and love the flavor! I couldn’t find harissa so I made my own (chili paste, carroway seeds, coriander and cumin). One question, the texture came out a little grainy. Is it suppose to be a little grainy or is it my blenders fault?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It shouldn’t really be grainy. Perhaps it was the blender? I prefer using a high speed one to get it super creamy. Glad you enjoyed the flavor!

  51. Mandy says

    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!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Mandy! Next time would you mind leave a rating? It’s super helpful for us. xoxo!

  52. Lori Stegmier says

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

  53. Nikki says

    This looks delicious! Would love to try it but i’m allergic to chickpeas. Any suggestions for alternatives to include instead?

  54. Cierra says

    I was just curious how you come up with your nutritional information? I work with macros and find this a great thing you give to your audience.

  55. Susan says

    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!!!

  56. Lizbee says

    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!

  57. Vera says

    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 :)

  58. Maggie-beth Rees says

    I’m assuming we add the 4 cups of vegetable broth to the rest of the blender mix? I didn’t see mention of vegetable broth in the instructions, and it might be that we are supposed to puree all the other ingredients and then add the broth to the pot once everything else has been mixed in the blender. I just wasn’t sure, so wanted to ask. If this question has already been answered, my apologies. I chose the “skip to asking a question” option, and did not read through all the comments. These ingredients are SO up my alley! Can’t wait to try it.

  59. Yitzy says

    Dana! So cool that you went to Kaffi Vinyl. I visited a year ago and ate the best sandwich I’ve ever had… I can still taste it! Thanks for your wonderful recipes, I’ll be making this over the holidays.

  60. Constance says

    I make Romesco sauce for pasta and love it so I’m sure this is delish. It looks like you substituted the can of tomatoes for the broth. Again I’m sure both would be good. Cashews would be a good substitute for almonds if one has an allergy. And if you soak them or the almonds instead of roasting, then drain them before putting them in the food processor, the result is slightly creamier. This would be a good summer soup on a hot day. I keep roasted organic red pepper from my garden in the freezer, I would soak the nuts, use raw garlic and avoid heating the oven. I’m sure this would even be good served cold. I use recipes for an inspirational starting point and adapt to my food needs, the weather, and what I have on hand. And you always offer the very best in healthy inspiration! Thank you!

  61. Saphanne says

    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.

  62. Hayden says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Mm, it’s a pretty central ingredient. However, you might get away with subbing another type of pepper or more tomato.

  63. Schuyler says

    Any recommendation on what to substitute for nuts in your recipes? I LOVE your recipes and simple ingredients but sadly my boyfriend has a tree nut allergy ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Someone else had success with cashews and pepitas. So try pepitas. You can also try subbing hemp seeds!

  64. Jen says

    I rapidly learned to love romesco sauce living here in Spain. This soup looks great and I have all the ingredients already – definitely making it this week!

  65. Stephanie says

    You make a point to mention that the peppers should still have stems. Do you remove the stems when you remove the skin, or are those left on? I’m pretty sure pepper stems and greens are mildly toxic since they’re night shades. Please clarify!


  66. Luci says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! But I suggest leaving it in the skin first to roast with the peppers. But the skin off is fine.

          • Lizbee says

            Left a separate review, but the short story: success!
            Long story: I used 3/4 c cashews and 1/4 c pepitas in place of the almonds, and kept the roasting time the same. Other changes were that I added a touch more vinegar and salt at the end, vegetable broth in the pot after blending, and skipped the harissa (I have a toddler, so spiciness is off-limits for now). Highly recommend this nut substitution. And this recipe! Super yum.

  67. Elka says

    Ha Ha my email notification/preview said Chickpea Friends and I thought yes! Chickpeas are my best friends ever…

    Looks good Dana

  68. Carmen says

    Looks amazing but yes, when do you add the vegetable stock? I assume when you put it in the pot after blending? Thanks

  69. Susan says

    I love this recipe. I am making it right now, but I didn’t see when I am supposed to add the 4 cups vegetable broth? HELP! Thanks!