Roasted Red Pepper Soup (Printable Version)

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

# What You 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 fresh 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 Make:

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 charred skins, remove seeds and stems, and roughly chop the flesh.
03 - Heat olive oil in a large pot over medium heat. Add chopped onion and carrot, sauté for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in tomato paste, harissa paste, and smoked paprika. Cook for 1 minute, stirring constantly until fragrant and well combined.
05 - Add roasted pepper flesh and vegetable broth to the pot. Bring to a simmer, cover, and cook for 15 minutes to meld flavors.
06 - While soup simmers, toss bread cubes with olive oil, oregano, and 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. Using an immersion blender, purée until completely smooth. Alternatively, carefully transfer in batches to a countertop blender and blend until smooth.
08 - Stir in fresh lemon juice and cream if using. Taste and adjust seasoning with additional salt and pepper as needed.
09 - Ladle soup into serving bowls and top generously with crispy croutons. Serve immediately while croutons maintain their crunch.

# Expert Tips:

01 -
  • The roasted peppers give you that deep, caramelized sweetness you can't get from a jar.
  • Harissa adds just enough heat to wake up your palate without overwhelming the natural flavors.
  • Those golden croutons turn every spoonful into a little textural adventure.
  • It feels fancy enough for guests but comes together on a weeknight without stress.
02 -
  • Let the roasted peppers steam in a covered bowl, it makes peeling them so much easier and less frustrating.
  • Don't skip toasting the tomato paste and harissa in the pot, that minute of heat transforms them from raw to deeply flavorful.
  • Taste the harissa before you add it, some brands are much spicier than others and you can always add more but you can't take it back.
  • Blend carefully if using a countertop blender, hot liquid expands and can make a mess, so leave the lid slightly vented.
03 -
  • Roast extra peppers and freeze them peeled and chopped, they'll save you time next time you make this.
  • If your immersion blender isn't powerful enough, let the soup cool slightly and blend in a countertop blender in batches for the silkiest texture.
  • Add the cream off the heat so it doesn't curdle, and swirl it gently rather than stirring hard to keep it looking pretty.
  • Make the croutons in a big batch and store them in an airtight container, they're perfect for salads and other soups too.
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