Roasted Red Pepper Soup (Print Version)

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

# What You'll Need:

→ 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

# How To:

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 or a lid, and let steam for 10 minutes. Peel off 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 garlic and cook for 1 minute.
04 - Stir in tomato paste, harissa, 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 the 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 the soup from heat. Use an immersion blender or transfer in batches to a countertop blender to purée until smooth.
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 Tips:

01 -
  • The roasted peppers develop a natural sweetness that needs almost no help, just a little heat to keep things interesting.
  • It comes together in under an hour but tastes like you simmered it all day, which makes you look effortlessly capable.
  • The croutons add a crunch that turns each spoonful into a tiny celebration instead of just another bowl of soup.
02 -
  • Letting the peppers steam in a covered bowl is not optional, I tried peeling them immediately once and ended up with raw hands and half the flesh stuck to the skins.
  • Taste your harissa before you add it because some brands are a gentle warmth and others are a full scream, and there's no going back once it's in the pot.
  • Blend the soup longer than you think you need to, an extra 30 seconds turns it from chunky to restaurant smooth.
03 -
  • Roast extra peppers and freeze them in a bag, they'll save you 30 minutes the next time you want this soup and they thaw beautifully.
  • If you don't have an immersion blender, let the soup cool for ten minutes before transferring it to a regular blender, hot liquid expands and can blow the lid off if you're not careful.
  • A tiny pinch of cinnamon in the soup adds warmth without being obvious, I learned this from a Moroccan friend and now I can't skip it.
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