Baked Vegetable Soup with Chickpeas
6 servings
20 minutes
Roasted vegetable soup with chickpeas is a warm embrace of Greek cuisine, combining simplicity and depth of flavor. Roasted eggplants, peppers, and red onions reveal their sweetness and smoky notes, while chickpeas add richness and a silky texture to the dish. A light spiciness from chili and aromatic thyme adds zest, while tomatoes in their own juice highlight the natural acidity, harmonizing the taste. The finishing touch is za'atar and parmesan that provide hints of Mediterranean spice and delicate saltiness. This soup can be served hot or chilled, making it versatile—refreshing in summer and warming in winter. An ideal choice for those seeking balance between nutrition, flavor, and tradition.
1
Preheat the oven to 180 degrees.
2
Coat peppers, eggplant, and red onion with olive oil and salt with coarse salt, add half a head of garlic unpeeled, and bake for about 40 minutes. After 20 minutes, turn the peppers and eggplants.
- Eggplants: 1 piece
- Red sweet pepper: 2 pieces
- Red onion: 1 piece
- Garlic: 0.5 head
3
Remove from the oven, place in an airtight plastic container, and store in the refrigerator.
4
We drain the liquid from the chickpea can.
- Canned chickpeas: 1 jar
5
We scoop out the flesh of the eggplant with a spoon, discarding the skin.
- Eggplants: 1 piece
6
We peel the skin off the peppers and remove the seeds and veins. We peel the garlic.
- Red sweet pepper: 2 pieces
- Garlic: 0.5 head
7
We also clean the onion and chop it coarsely.
- Red onion: 1 piece
8
Place all the vegetables in a blender along with chickpeas, thyme leaves, and one pepperoncino (can be replaced with a small chili) and a can of tomatoes in their own juice.
- Canned chickpeas: 1 jar
- Red chili pepper: 1 piece
- Tomatoes in their own juice: 1 jar
9
Pour the broth with a ladle and blend at maximum speed until it becomes puree.
- Vegetable broth: 0.5 l
10
Pour the mixture from the blender into the broth, mix well, and bring to a boil.
11
Turn off the fire and add a spoon of za'atar, or, if not available, dry thyme.
- Zaatar: 1 tablespoon
12
Mix and put in the fridge if we want to eat the soup cold.
13
Serve slightly cooled and salted to taste, topped with grated parmesan and fresh thyme leaves, and optionally broken bacon chips.
- Grated Parmesan cheese: to taste
- Chopped fresh thyme: to taste