Roasted Red Pepper Soup (Printable Version)

Silky soup with sweet roasted peppers, harissa heat, and golden croutons. Mediterranean comfort in a bowl.

# What You'll Need:

→ Soup Base

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

→ 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

# Directions:

01 - Preheat oven to 425°F. Place whole red peppers on a baking tray and roast for 25 to 30 minutes, turning occasionally, until skins are blistered and charred.
02 - Transfer roasted peppers to a bowl and cover with plastic wrap or a lid. 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 to 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 to the pot. 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 at 400°F for 8 to 10 minutes, tossing halfway through, until golden and crisp.
07 - Remove the 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 Advice:

01 -
  • The roasted peppers give you this deep, sweet flavor that tastes like effort but really isn't.
  • Harissa adds just enough heat to keep things interesting without overpowering the sweetness.
  • Those crispy croutons turn every spoonful into a little texture adventure.
  • It's impressive enough for guests but easy enough for a Tuesday night.
02 -
  • Don't skip the steaming step after roasting, it makes peeling the peppers almost effortless.
  • Harissa brands vary wildly in heat, so taste a tiny bit first and add it gradually.
  • If your soup tastes flat, it probably needs more salt or a squeeze more lemon juice.
  • Blend the soup longer than you think you need to, silky smooth is what you're after.
03 -
  • Roast your peppers directly over a gas flame if you have one, the char flavor is even better.
  • Make a double batch and freeze half, it defrosts beautifully and tastes just as good.
  • Use day-old bread for croutons, it crisps up better than fresh and soaks up the oil perfectly.
  • A pinch of sugar can balance the acidity if your peppers or tomatoes are especially tart.
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