Roasted Red Pepper Soup

The kitchen smelled like charred sweetness and smoke. I was testing a new immersion blender, and the peppers had just come out of the oven, their skins cracked and blistered like something volcanic. My neighbor knocked on the door mid-blend, drawn by the smell, and ended up staying for a bowl. That soup became my go-to whenever I wanted something that felt special without the fuss.

I served this at a small dinner party in late autumn, right when the weather turned cold enough to justify soup season. Everyone went quiet after the first spoonful, which is always a good sign. One friend asked if I'd trained at a culinary school, and I just laughed and pointed at the blender. Sometimes the simplest techniques create the biggest impressions.

Ingredients

• Red bell peppers: Roasting them transforms their flavor from crisp and mild to sweet and smoky, the true backbone of this soup.
• Yellow onion: It melts into the background, adding gentle sweetness and body without competing with the peppers.
• Garlic: Just two cloves are enough to add depth, cooked briefly so it stays fragrant instead of bitter.
• Carrot: Adds natural sweetness and a touch of earthiness that rounds out the broth beautifully.
• Olive oil: Use a decent one, it carries all the aromatics and coats your vegetables with rich flavor.
• Tomato paste: Concentrated umami that deepens the red color and adds a savory backbone.
• Harissa paste: This North African chili paste brings warmth and complexity, start with less if you are heat-sensitive.
• Smoked paprika: A half-teaspoon adds a whisper of campfire without overwhelming the sweetness.
• Vegetable broth: The liquid base, choose a good-quality one or homemade if you have it on hand.
• Sea salt and black pepper: Season in layers, tasting as you go, the soup should sing with balance.
• Lemon juice: Brightens everything at the end, cutting through the richness with just a hint of citrus.
• Heavy cream or coconut cream: Optional, but it turns the soup silky and luxurious, swirl it in or leave it out for a lighter version.
• Rustic bread: Thick slices with a sturdy crumb crisp up into perfect croutons that hold their crunch.
• Dried oregano: Tossed with the bread, it adds an herby note that complements the Mediterranean vibe.

Instructions

Roast the peppers:

Set your oven to 220°C and let those whole peppers blister and char, turning them every so often until the skins are wrinkled and dark. The aroma will fill your kitchen with a sweet, smoky promise.

Steam and peel:

Move the hot peppers to a bowl, cover tightly, and let them steam for 10 minutes, this loosens the skins so they slip off easily. Peel, seed, and chop the tender flesh.

Sauté the aromatics:

Heat olive oil in a large pot, add onion and carrot, and cook until soft and fragrant. Toss in the garlic and stir for just a minute.

Build the base:

Stir in tomato paste, harissa, and smoked paprika, letting them sizzle and bloom for a minute. This step deepens the flavor before the liquid goes in.

Simmer the soup:

Add your roasted pepper pieces and vegetable broth, bring it to a gentle simmer, cover, and let it cook for 15 minutes. The flavors will meld into something cohesive and bright.

Make the croutons:

While the soup bubbles, toss bread cubes with olive oil, oregano, and salt, then bake at 200°C for 8 to 10 minutes, tossing halfway. They should be golden and crunchy, not burnt.

Blend until silky:

Use an immersion blender right in the pot, or carefully transfer to a countertop blender in batches. Blend until completely smooth and velvety.

Finish and adjust:

Stir in lemon juice and cream if using, then taste and add more salt or pepper as needed. This is your moment to fine-tune the balance.

Serve and top:

Ladle the hot soup into bowls and scatter those crispy croutons over the top. Serve immediately while the contrast between creamy and crunchy is at its peak.

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One rainy Sunday, I made this soup and paired it with a crisp white wine, something I never used to do with soup. The brightness of the lemon and the slight heat from the harissa made it feel less like comfort food and more like a celebration. My partner looked up from their bowl and said it tasted like we were dining out, and I realized that is exactly what a good homemade soup should do.

Storing and Reheating

This soup keeps beautifully in the fridge for up to five days, stored in an airtight container. I like to keep the croutons separate so they stay crispy, tossing them on just before serving. Reheat gently on the stovetop over medium-low heat, stirring occasionally, and add a splash of broth or water if it has thickened. You can also freeze the soup (without cream) for up to three months, just thaw overnight in the fridge and stir in the cream when you reheat.

Customizing Your Bowl

I have played with this recipe more times than I can count. Sometimes I swirl in a dollop of tangy yogurt or crème fraîche for extra richness and a slight tang. Fresh herbs like parsley, cilantro, or basil add a pop of color and freshness that cuts through the smoky depth. If you want more texture, try stirring in cooked chickpeas or white beans before blending, leaving some whole for contrast. A drizzle of good olive oil or a sprinkle of toasted pine nuts can elevate it even further.

Pairing and Serving Ideas

This soup plays well with others. I have served it alongside a simple arugula salad dressed with lemon and olive oil, or with a warm grilled cheese sandwich for dipping. It also works as an elegant starter for a larger meal, something light enough not to fill anyone up but impressive enough to set the tone. A chilled Sauvignon Blanc complements the acidity and brightness, while a light-bodied red like Pinot Noir can handle the subtle smokiness.

• Serve with crusty sourdough for dipping and scooping up every last drop.
• Pair with a fresh green salad to balance the richness and add crunch.
• Offer extra harissa on the side for guests who like more heat.

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This soup has become my answer to grey days, unexpected guests, and the need for something that feels both nourishing and a little bit fancy. I hope it becomes that for you too.

Frequently Asked Recipe Questions

→ Can I use jarred roasted red peppers instead of roasting fresh ones?

Yes, you can substitute with 2 cups of jarred roasted red peppers. Drain them well before adding. However, freshly roasted peppers provide deeper, smokier flavor that elevates the soup significantly.

→ How spicy is this soup with harissa paste?

The heat level is moderate and adjustable. Start with 1 tablespoon of harissa and taste before adding more. Harissa brands vary in intensity, so add gradually to reach your preferred spice level.

→ Can I make this soup ahead of time?

Absolutely. The soup keeps well in the refrigerator for up to 4 days and freezes beautifully for 3 months. Prepare croutons fresh before serving for best texture and crunch.

→ What can I substitute for heavy cream?

Use coconut cream for a vegan option, cashew cream for nuttiness, or skip cream entirely for a lighter soup. Greek yogurt or crème fraîche also work well as tangy alternatives.

→ How do I prevent the soup from being too thick?

Add extra vegetable broth or water during blending to reach your desired consistency. Start with small amounts and blend until the soup flows smoothly from a spoon while maintaining body.

→ Can I make gluten-free croutons?

Yes, simply use your favorite gluten-free bread. Cut into cubes and follow the same baking instructions. Gluten-free bread may crisp up slightly faster, so check after 6-7 minutes.