3-Ingredient Roasted Red Pepper Soup with Chickpeas

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Boxed blended soups are the perfect canvas for simple stir-ins to make them more substantial and satisfying. Here, roasted red pepper soup is jazzed up with canned chickpeas and fresh baby spinach for a fast, comforting meal.

By
Carolyn Hodges, M.S., RDN
Carolyn Hodges Headshot
Carolyn Hodges, M.S., RDN

Carolyn Hodges, M.S., RDN is a culinary dietitian and creator of "The Dinner Shift," a food-rule free website dedicated to helping families get dinner on the table with weeknight-friendly recipes, simple meal planning and meal prep basics. When she's not creating content for her own site, grocery shopping or washing a million dishes, Carolyn teaches higher ed nutrition and develops and photographs recipes and nutrition-related content for clients. She calls Cleveland, Ohio home along with her in-house recipe critics, her husband, Kyle, and their two boys, Caleb and Ezra.

EatingWell's Editorial Guidelines
Updated on April 19, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Jessica Ball, M.S., RD
Jessica Ball
Reviewed by Dietitian Jessica Ball, M.S., RD
Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes.
EatingWell's Editorial Guidelines
3-Ingredient Roasted Red Pepper Soup with Chickpeas
Photo: Carolyn A. Hodges, RD
Active Time:
5 mins
Total Time:
15 mins
Servings:
2
Nutrition Profile:
Nut-Free Soy-Free Vegetarian High-Protein Egg-Free Gluten-Free
Jump to Nutrition Facts
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Ingredients

  • 1 (32-ounce) carton low-sodium roasted red pepper soup

  • 1 (15 ounce) can no-salt-added chickpeas, rinsed

  • 3 cups baby spinach

Directions

  1. Bring roasted red pepper soup to a simmer in a medium saucepan over medium heat.

  2. Stir in chickpeas and baby spinach; simmer until the spinach just wilts, about 1 minute.

  3. Serve topped with freshly cracked black pepper, if desired.

To make ahead

Refrigerate for up to 1 day.

Originally appeared: EatingWell.com, February 2021

Nutrition Facts (per serving)

488 Calories
8g Fat
78g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 2
Serving Size about 2 cups
Calories 488
% Daily Value *
Total Carbohydrate 78g 28%
Dietary Fiber 15g 54%
Total Sugars 30g
Protein 26g 52%
Total Fat 8g 10%
Cholesterol 20mg 7%
Vitamin A 5500IU 110%
Sodium 778mg 34%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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