Roasted Red Pepper Soup (Printable Version)

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

# What You'll Need:

→ 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

→ 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, 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, 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 the 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 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 to preference.
09 - Ladle soup into bowls and top with crispy croutons. Serve immediately.

# Expert Hints:

01 -
  • The roasted peppers bring a deep, caramelized sweetness that no store-bought version can match.
  • It comes together in under an hour but tastes like you spent all afternoon fussing over it.
  • The harissa adds just enough warmth without overpowering the natural flavor of the peppers.
  • Those crispy croutons turn every spoonful into a little texture adventure.
02 -
  • Don't skip the steaming step after roasting, it makes peeling the peppers almost effortless and saves you from scraping at stubborn skins.
  • Taste your harissa before adding it all at once, some brands are fiery and others are mild, so adjust to your own heat tolerance.
  • If your soup tastes a little flat after blending, a squeeze of lemon juice or a pinch of salt will bring it back to life.
03 -
  • Roast extra peppers and freeze them in a zip top bag, they'll be ready whenever you want to make this soup again without the wait.
  • Use day old bread for the croutons, it crisps up better and soaks in the olive oil without getting soggy.
  • Blend the soup in short pulses at first to avoid splattering hot liquid all over your counter.
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