Roasted Red Pepper Soup (Print Version)

Silky soup with roasted red peppers, harissa heat, and golden croutons. Mediterranean comfort in 55 minutes.

# Ingredient List:

→ For the Soup

01 - 4 large red bell peppers
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 2 tablespoons olive oil
06 - 1 tablespoon tomato paste
07 - 1 tablespoon harissa paste
08 - 1 teaspoon smoked paprika
09 - 4 cups vegetable broth
10 - 1 teaspoon sea salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 2 teaspoons lemon juice
13 - 1/3 cup heavy cream or coconut cream, optional

→ For the Crispy Croutons

14 - 3 thick slices rustic bread, cut into cubes
15 - 2 tablespoons olive oil
16 - 1/2 teaspoon dried oregano
17 - 1/4 teaspoon sea salt

# Recipe Steps:

01 - Preheat oven to 425°F. Place whole red peppers on a baking tray and roast for 25–30 minutes, turning occasionally, until skins are blistered and charred.
02 - Transfer roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off charred skins, remove seeds and stems, and roughly chop the flesh.
03 - In a large pot, heat olive oil over medium heat. Add chopped onion and carrot, and sauté for 5–7 minutes until softened. Add minced garlic and cook for 1 minute.
04 - Stir in tomato paste, harissa paste, and smoked paprika. Cook for 1 minute until fragrant.
05 - Add roasted pepper flesh and vegetable broth. Bring to a simmer, cover, and cook for 15 minutes.
06 - While soup simmers, toss bread cubes with olive oil, oregano, and salt. Spread on a baking tray and bake for 8–10 minutes at 400°F, tossing halfway through, until golden and crisp.
07 - Remove soup from heat. Use an immersion blender to purée until smooth, or transfer in batches to a countertop blender.
08 - Stir in lemon juice and cream if using. Taste and adjust seasoning with salt and pepper as needed.
09 - Ladle soup into bowls and top with crispy croutons. Serve immediately.

# Expert Suggestions:

01 -
  • The roasted peppers bring a natural sweetness that needs almost no help, just a little heat and time.
  • It's silky without feeling heavy, especially if you skip the cream and let the vegetables do all the talking.
  • Those croutons add a crunch that makes every spoonful feel complete, like the soup was waiting for them all along.
  • Harissa gives it a gentle kick that wakes up your palate without overwhelming the pepper's flavor.
02 -
  • Don't skip the steaming step after roasting, it makes peeling the peppers effortless instead of frustrating.
  • Taste the harissa before adding it all at once, some brands are much spicier than others and you can't take it back.
  • If the soup tastes flat after blending, it probably needs more salt or a squeeze of lemon, both brighten it dramatically.
  • Make the croutons fresh, they lose their crunch within an hour and soggy croutons aren't worth eating.
03 -
  • Roast an extra pepper or two and store them in olive oil, they're perfect for sandwiches, salads, or stirring into pasta later in the week.
  • If your blender struggles with hot liquids, let the soup cool for 10 minutes first to avoid a messy explosion.
  • Use day old bread for the croutons, it crisps up better than fresh and won't turn greasy in the oven.
  • A pinch of sugar can save the soup if your peppers aren't as sweet as you hoped, just a quarter teaspoon is enough.
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