Save The smell hit me before I even opened the oven door. Sweet, smoky, almost caramelized. I was roasting red peppers for the first time without a plan, just a hunch that something good would come from those charred, blistered skins. When I peeled them under running water, the flesh underneath was so tender it practically melted. That night, I blended them into a soup with harissa I'd bought on a whim, and the color alone made me smile. It tasted like sunshine with a kick, and I've been making it ever since.
I served this to my sister once when she showed up unannounced, cold and grumpy from a long drive. She sat at the kitchen counter while I ladled it into bowls, and I watched her face change with the first spoonful. She didn't say much, just kept eating and nodding. By the time she finished, she was smiling again. Sometimes a bowl of soup is exactly the right kind of magic.
Ingredients
- Red bell peppers: Roasting them transforms their flavor from crisp and mild to smoky and sweet, they're the heart of this soup.
- Yellow onion: I always use yellow because it has that perfect balance of sharpness and sweetness when it cooks down.
- Garlic: Two cloves give you that warm, savory backbone without shouting over the peppers.
- Carrot: It adds a subtle earthiness and a hint of natural sweetness that rounds everything out.
- Olive oil: Use a decent one, you'll taste it in the finished soup.
- Tomato paste: Just a tablespoon deepens the color and adds a rich, concentrated tomato note.
- Harissa paste: This is where the heat lives, start with less if you're cautious and taste as you go.
- Smoked paprika: It reinforces that roasted, smoky vibe and ties everything together beautifully.
- Vegetable broth: The base that carries all those flavors, use a good quality one if you can.
- Sea salt and black pepper: Season generously, the peppers can handle it.
- Lemon juice: A bright, sharp finish that wakes up the whole bowl right before serving.
- Heavy cream or coconut cream: Optional, but it makes the soup luxuriously silky and mellows the heat just a touch.
- Rustic bread: Thick slices with a sturdy crust make the best croutons, they hold up without getting soggy.
- Dried oregano: A little Mediterranean whisper on those golden bread cubes.
Instructions
- Roast the Peppers:
- Preheat your oven to 220 degrees C (425 degrees F) and lay those whole peppers on a baking tray. Let them roast for 25 to 30 minutes, turning them now and then, until the skins blister and blacken in spots.
- Steam and Peel:
- Move the hot peppers into a bowl, cover tightly with plastic wrap or a lid, and let them steam for 10 minutes. The skins will slip off easily, then you can pull out the seeds and stems and chop the soft flesh roughly.
- Saute the Aromatics:
- Heat olive oil in a large pot over medium heat, toss in the chopped onion and carrot, and cook for 5 to 7 minutes until they soften and start to smell sweet. Add the garlic and stir for another minute.
- Build the Flavor Base:
- Stir in the tomato paste, harissa, and smoked paprika, letting them cook for about a minute until everything smells warm and toasty.
- Simmer the Soup:
- Add the roasted pepper pieces and pour in the vegetable broth. Bring it to a simmer, cover the pot, and let it bubble gently for 15 minutes so all the flavors can get to know each other.
- Make the Croutons:
- While the soup simmers, toss your bread cubes with olive oil, oregano, and a pinch of salt. Spread them on a baking tray and bake at 200 degrees C (400 degrees F) for 8 to 10 minutes, tossing halfway, until they're golden and crunchy.
- Blend Until Silky:
- Take the soup off the heat and use an immersion blender to puree it until it's completely smooth. If you're using a countertop blender, work in batches and be careful with the hot liquid.
- Finish and Serve:
- Stir in the lemon juice and cream if you're using it, then taste and adjust the salt and pepper. Ladle into bowls, pile on those crispy croutons, and serve it up while it's hot.
Save One evening I made this for a small dinner party, and I watched everyone pause mid-conversation after the first taste. There's something about the color, that deep red-orange, and the way the heat from the harissa sneaks up on you. By the end of the night, two people had asked for the recipe. It's become my go-to when I want to impress without stress.
Storing and Reheating
This soup keeps beautifully in the fridge for up to four days in an airtight container. I actually think it tastes better the next day when the flavors have had time to settle and meld. Reheat it gently on the stove over low heat, stirring occasionally, and add a splash of broth or water if it's thickened up too much. The croutons, though, are best made fresh or stored separately in a sealed bag so they stay crispy.
Serving Suggestions
I love this soup with a simple green salad dressed in lemon and olive oil, or alongside a grilled cheese sandwich for dipping. A dollop of cool yogurt or creme fraiche on top adds a nice tangy contrast to the smoky heat. Fresh herbs like parsley or cilantro scattered over the bowls just before serving brighten everything up. And if you're feeling fancy, a drizzle of good olive oil and a few extra croutons never hurt anyone.
Variations and Swaps
You can easily make this vegan by using coconut cream or skipping the cream altogether, it's still delicious. If you don't have harissa, a pinch of cayenne or a spoonful of your favorite hot sauce works in a pinch. I've also added a can of white beans to make it heartier, just toss them in during the simmer.
- For extra smokiness, add a teaspoon of smoked sea salt at the end.
- Roasted cherry tomatoes stirred in just before blending add a sweet, jammy note.
- Top with toasted pine nuts or pumpkin seeds instead of croutons for a gluten-free crunch.
Save This soup has become one of those recipes I turn to when I need comfort with a little edge. It warms you up, wakes you up, and somehow manages to feel both cozy and vibrant at the same time.
Common Questions
- → Can I use jarred roasted red peppers instead of fresh?
Yes, you can substitute with jarred roasted red peppers to save time. Use about 400-500g drained jarred peppers and skip the roasting step. The flavor will be slightly less complex but still delicious.
- → How can I make this soup vegan?
Simply use coconut cream instead of heavy cream, or omit the cream entirely for a lighter version. The soup will still be rich and flavorful from the roasted peppers and vegetable broth.
- → What can I use instead of harissa paste?
Substitute with red pepper flakes, cayenne pepper, or sriracha for heat. You can also use a combination of cumin and chili powder for similar depth without the exact harissa flavor profile.
- → How do I store leftover soup?
Store the soup in an airtight container in the refrigerator for up to 4 days. Keep croutons separate in a sealed bag to maintain crispness. Reheat soup gently on the stovetop, adding a splash of broth if needed.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Freeze before adding cream, then stir in cream after reheating. Always make croutons fresh for the best texture and flavor.
- → How do I adjust the spice level?
Start with half the harissa amount and taste before adding more. Harissa brands vary significantly in heat intensity. You can always add more spice, but you cannot remove it once added.