Roasted Red Pepper Soup

The smell of roasting peppers filled the kitchen on a drizzly October afternoon when I needed something warm and bright to shake off the gray weather. I had a bowl of this soup in a tiny cafe tucked behind a market in Barcelona years ago, and I've been chasing that memory ever since. The sweet char of the peppers, the gentle kick of harissa, and those crispy little bread cubes floating on top brought me right back. This version comes pretty close, and honestly, it's become my go-to when I want comfort without heaviness. It tastes like sunshine, even when the sky refuses to cooperate.

I made this for a small dinner party once, and my friend who claimed she didn't like soup had three bowls. She kept fishing out the croutons first, then going back for more. It was the harissa that surprised her, she said, just enough heat to make things exciting without overwhelming the sweetness of the peppers. Now she asks me to make it every time she visits, and I've stopped pretending it's a burden.

Ingredients

• Red bell peppers: Roasting them until the skins blister brings out a smoky sweetness that canned or jarred peppers just can't match, so don't skip this step.
• Yellow onion: It adds a mild, slightly sweet base that balances the peppers without competing for attention.
• Garlic: Two cloves is enough to add warmth without making the soup taste sharp or heavy.
• Carrot: This sneaks in a little earthiness and body, plus it helps the soup blend into something silky.
• Olive oil: Use a decent one for sautéing, it carries the flavors and adds a fruity richness.
• Tomato paste: Just a tablespoon deepens the color and adds a subtle umami backbone.
• Harissa paste: This is where the gentle heat comes from, start with less if you're cautious and taste as you go.
• Smoked paprika: It reinforces the roasted flavor and gives the soup a warm, almost cozy aroma.
• Vegetable broth: A good quality broth makes a difference, it should taste like something you'd sip on its own.
• Sea salt and black pepper: Season at the end so you can taste and adjust, every broth is different.
• Lemon juice: A small splash brightens everything and balances the sweetness perfectly.
• Heavy cream or coconut cream: Optional, but it turns the soup luxurious and rounds out any sharp edges.
• Rustic bread: Thick slices with a chewy crumb make the best croutons, they hold up without getting soggy.
• Dried oregano: A little herb on the croutons adds another layer without fuss.

Instructions

Roast the peppers:

Preheat your oven to 220°C (425°F) and place whole red peppers on a baking tray. Roast them for 25 to 30 minutes, turning them occasionally until the skins blister and char in spots, filling your kitchen with that unmistakable smoky sweetness.

Steam and peel:

Transfer the hot peppers to a bowl, cover tightly with plastic wrap or a lid, and let them steam for 10 minutes. The skins will slip off easily, then remove the seeds and stems and roughly chop the tender flesh.

Sauté the base:

Heat olive oil in a large pot over medium heat, add the chopped onion and carrot, and sauté for 5 to 7 minutes until they soften and smell sweet. Stir in the garlic and cook for just one more minute until fragrant.

Build the flavor:

Stir in the tomato paste, harissa, and smoked paprika, cooking for about a minute until everything smells toasty and rich. This step wakes up the spices and deepens the color beautifully.

Simmer the soup:

Add the roasted pepper flesh and vegetable broth, bring it to a gentle simmer, then cover and cook for 15 minutes. The vegetables will soften completely and the flavors will meld into something cohesive and warm.

Make the croutons:

While the soup simmers, toss bread cubes with olive oil, oregano, and salt, spread them on a baking tray, and bake at 200°C (400°F) for 8 to 10 minutes, tossing halfway through. They should turn golden and crisp, with a satisfying crunch when you bite into one.

Blend until silky:

Remove the soup from heat and use an immersion blender to purée it until completely smooth, or transfer it in batches to a countertop blender. The texture should be velvety and luxurious, with no lumps left behind.

Finish and serve:

Stir in the lemon juice and cream if you're using it, then taste and adjust the seasoning with salt and pepper. Ladle the soup into bowls, top with a generous handful of crispy croutons, and serve immediately while everything is still warm.

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There's a moment when you ladle this soup into bowls and the steam rises up, carrying that sweet roasted pepper aroma, that feels almost ceremonial. My partner once said it smelled like a hug, which made me laugh, but I knew exactly what she meant. It's the kind of dish that makes people lean in, breathe deep, and forget whatever was bothering them before they sat down.

Storing and Reheating

This soup keeps beautifully in the fridge for up to four days in an airtight container, and the flavors actually deepen overnight. Reheat it gently on the stovetop over low heat, stirring occasionally, and add a splash of broth or water if it's thickened up too much. I keep the croutons separate in a sealed bag so they stay crispy, then sprinkle them on just before serving. You can freeze the soup without the cream for up to three months, then thaw it in the fridge overnight and stir in fresh cream when you reheat it.

Adjusting the Heat

Harissa paste varies wildly in spiciness depending on the brand, so start with half a tablespoon and taste before adding more. I once used a particularly fiery batch and had to stir in extra cream and a pinch of sugar to calm it down. If you're cooking for kids or anyone sensitive to heat, you can swap the harissa for an extra teaspoon of smoked paprika and a pinch of cayenne. The soup will still have warmth and depth, just without the lingering tingle on your tongue.

Serving Suggestions

I love serving this soup with a dollop of tangy crème fraîche or Greek yogurt swirled on top, it adds a cool contrast to the warm spice. A scattering of fresh parsley or cilantro brightens the whole bowl and makes it look like you tried harder than you did. It pairs beautifully with a simple green salad dressed in lemon vinaigrette, or a hunk of crusty bread for dipping if you want to skip the croutons.

• Drizzle a little extra virgin olive oil over each bowl for a fruity finish.
• Add a sprinkle of toasted pine nuts or slivered almonds for extra crunch and richness.
• Serve alongside grilled cheese sandwiches for a cozy, nostalgic meal that feels both grown up and comforting.

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This soup has a way of turning a regular weeknight into something special without demanding much from you. It's bright, warming, and just a little bit fancy, which is exactly the kind of cooking I want to do more of.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, the soup keeps well in the refrigerator for up to 4 days. Store in an airtight container and reheat gently on the stovetop. Prepare croutons fresh before serving for maximum crispness.

→ How can I adjust the spice level?

Start with half the harissa paste called for and taste before adding more. Harissa brands vary significantly in heat intensity. You can also omit it entirely for a mild, sweet pepper soup.

→ What can I substitute for roasted red peppers?

Jarred roasted red peppers work in a pinch—use about 500g drained weight. Fresh roasting delivers superior flavor, but jarred peppers save time and still produce excellent results.

→ Can I freeze this soup?

Absolutely. Freeze the soup (without cream) in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring in cream just before serving.

→ What bread works best for croutons?

Rustic sourdough, ciabatta, or French bread provide the best texture. Day-old bread actually works better than fresh, as it crisps more thoroughly without becoming too hard.

→ How do I make this soup creamier?

Increase the cream to 150ml, or add a peeled, diced potato when sautéing the vegetables. The potato will blend into the soup, creating natural creaminess without dairy.