Roasted Vegetable Soup with Crispy Chickpeas

Roasting the vegetables first is what makes this soup taste like it simmered all afternoon. Carrots, tomatoes and onion turn sweet and caramelised at the edges, then blend into a velvety, deeply savoury bowl.

The crispy chickpeas are not optional in my kitchen — they add the salty crunch that makes every spoonful interesting, and they take almost no extra effort since they roast alongside the vegetables.

Serve it with crusty bread for dunking, and a swirl of cream if you like the soup extra rich.

Ingredients

• 600 g (about 4 medium) carrots, peeled and cut into chunks
• 500 g (about 4 medium) ripe tomatoes, halved
• 1 large onion, quartered (about 200 g)
• 1 red bell pepper, deseeded and cut into chunks
• 4 cloves garlic, left in their skins
• 3 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 750 ml (3 cups) vegetable stock
• 1 tbsp tomato paste

For the crispy chickpeas

• 400 g (14 oz) canned chickpeas, drained, rinsed and patted very dry
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp salt

To serve

• 4 tbsp cream or Greek yogurt
• 2 tbsp chopped fresh parsley
• Crusty bread, to serve

Instructions

1. Roast the vegetables: Heat the oven to 200°C (400°F). Toss the carrots, tomatoes, onion, bell pepper and garlic with 2 tablespoons of olive oil, 1/2 teaspoon of salt and the black pepper, and spread them on a large baking tray.
2. Roast until caramelised: Roast for 30-35 minutes, turning once, until the vegetables are soft and browned at the edges. Squeeze the garlic out of its skins.
3. Crisp the chickpeas: Meanwhile, toss the dried chickpeas with the remaining olive oil, smoked paprika and salt, and spread them on a second tray. Roast for 20-25 minutes until golden and crunchy, shaking the tray halfway through.
4. Blend the soup: Tip the roasted vegetables and garlic into a large pot with the vegetable stock and tomato paste. Blend with an immersion blender until completely smooth, adding a splash more stock if it is too thick.
5. Simmer and season: Simmer gently for 5 minutes, then stir in the cumin and remaining salt. Taste and adjust — the soup should be sweet, savoury and well seasoned.
6. Serve: Ladle into warm bowls, swirl with cream or yogurt, pile on the crispy chickpeas and parsley, and serve with crusty bread.

Tips for the best result

• Pat the chickpeas really dry before roasting — damp chickpeas steam instead of crisping.
• Do not crowd the vegetable tray; use two trays if needed so the vegetables roast rather than steam.
• For an extra-smooth soup, blend for a full minute longer than you think you need, then pass it through a sieve if you like.

Storing and reheating

Cool within 1 hour and refrigerate the soup (without the chickpeas) for up to 4 days, or freeze for up to 3 months. Reheat until piping hot. Store the chickpeas separately in an airtight container for up to 2 days and re-crisp in a hot oven for 5 minutes.

Frequently asked questions

Can I make this soup vegan?

Yes — skip the cream swirl or use a plant-based yogurt, and the soup itself is already vegan.

Why are my chickpeas not crispy?

They were probably still damp, or crowded on the tray. Dry them well, spread them in a single layer, and give them the full roasting time.

Can I use different vegetables?

Absolutely. Butternut squash, sweet potato or parsnips roast beautifully here — keep the total weight roughly the same.

Do I need an immersion blender?

No. A regular blender works fine; blend in batches and vent the lid slightly so steam can escape safely.