7 Minute Soup! Creamy Red Bell Pepper & Chickpea Soup

Yesterday, here in Seattle, we had our first real rainy day since the end of our glorious summer . .  I had comfort food on the brain and so a bowl of soup was in order.  I thumbed through my Food and Wine magazine and came across this one: 7- minute soup. Word. Nothing like near-instant satisfaction.

Grace Parisi’s original recipe calls for piquillo peppers. .  which I did not have. .  so I used roasted red bell peppers which worked out very nicely. Whip this one out if you are looking to try a new soup recipe on a cold or rainy day. It’s perfection in a bowl.

Print Recipe

7 Minute Soup! Creamy Red Bell Pepper & Chickpea Soup

Prep Time10 mins

Cook Time7 mins

Total Time17 mins

Course: Appetizer or Main

Cuisine: Soup

Servings: 4

Author: Hip Foodie Mom

Ingredients

• 1 cup drained roasted red bell pepper 1/4 cup cut into thin strips
• 3/4 cup hummus
• 2 cups chicken or beef stock
• 1/2 cup cooked brown rice
• 1 cup shredded rotisserie chicken
• Salt
• Freshly ground pepper
• 2 tablespoons chopped flat-leaf parsley
• Olive oil for serving
• Hot sauce for serving (optional)

Instructions

• In a blender or a food processor, combine the red bell peppers with the hummus and chicken stock and puree until smooth. Transfer the soup to a medium saucepan. Add the rice and chicken, season with salt and pepper and bring to a boil. Ladle the soup into bowls and garnish with the parsley, more sliced roasted red bell peppers, olive oil and hot sauce.

Recipe adapted from Food and Wine.