Roasted Red Pepper Soup (Printable Version)

Vibrant, silky soup with roasted red peppers, harissa, and golden croutons. Mediterranean comfort in a bowl.

# 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 It:

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, 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 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. Bring to a simmer, cover, and cook for 15 minutes.
06 - While soup simmers, toss bread cubes with olive oil, oregano, and salt. Spread on a baking tray and bake for 8 to 10 minutes at 400°F, 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 Advice:

01 -
  • The roasted peppers give the soup a natural sweetness that feels almost indulgent without any added sugar.
  • It comes together in under an hour but tastes like you spent all day in the kitchen.
  • The crispy croutons add a satisfying crunch that makes every spoonful interesting.
  • It's flexible enough to go vegan or creamy depending on your mood or what's in the fridge.
02 -
  • Steaming the peppers after roasting is crucial, it makes peeling them almost effortless and saves you from scrubbing charred skin off your cutting board.
  • Don't rush the sautéing step, those few extra minutes let the onion and carrot caramelize just enough to add a natural sweetness that balances the harissa.
  • If your soup tastes flat, a squeeze of lemon juice at the end will bring everything into focus, it's like turning up the volume on all the other flavors.
03 -
  • If you don't have an immersion blender, let the soup cool slightly before transferring it to a regular blender, and blend in batches with the lid vented to avoid pressure buildup.
  • For an even deeper flavor, roast the garlic cloves alongside the peppers until they're soft and caramelized, then squeeze them into the soup.
  • Make a double batch of croutons and keep them in an airtight container, they're perfect for tossing on salads or snacking on straight from the jar.
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