Roasted Red Pepper Soup (Printer-friendly)

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

# Required Ingredients:

→ 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, or to taste
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 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 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 2 tablespoons 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 4 cups vegetable broth. Bring to a simmer, cover, and cook for 15 minutes.
06 - Toss bread cubes with 2 tablespoons olive oil, dried oregano, and 1/4 teaspoon sea salt. Spread on a baking tray and bake at 400°F for 8-10 minutes, 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 turn impossibly silky when blended, creating a texture that feels luxurious without any fuss.
  • Harissa adds just enough heat to wake up your taste buds without overwhelming the natural sweetness of the peppers.
  • Those crispy croutons provide the perfect crunchy contrast, turning each spoonful into a little textural adventure.
  • It looks stunning in the bowl, that deep orange-red color makes even a Tuesday dinner feel special.
02 -
  • Don't rush peeling the peppers, if you try to peel them hot without steaming first, you'll end up scraping off half the flesh and cursing under your breath.
  • Blend carefully if using a countertop blender, hot liquid expands and can blow the lid off, so fill it only halfway and hold a towel over the top.
  • Taste your harissa before adding the full amount, some brands are mild and fruity, others are fiery enough to make your eyes water.
03 -
  • If you don't have an immersion blender, let the soup cool for ten minutes before blending in batches, it's safer and the blender won't overflow.
  • For an even deeper flavor, roast the onion and carrot alongside the peppers before adding them to the pot, it's an extra step but the caramelization is incredible.
  • A drizzle of good olive oil on top just before serving adds a fruity richness that makes each bowl feel restaurant-worthy.
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