Roasted Red Pepper Soup (Printer-Friendly)

Silky roasted red pepper soup with harissa heat and golden croutons. Mediterranean comfort in a bowl.

# What You’ll 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, or to taste
11 - 1/2 teaspoon freshly ground black pepper
12 - 2 teaspoons 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 charred 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 soup from heat. Use an immersion blender to purée until smooth, or transfer in batches to a 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 Tips:

01 -
  • The roasted peppers give it a deep, almost smoky sweetness that tastes way more luxurious than the effort required.
  • Harissa adds just enough warmth to wake up your palate without overpowering the velvety texture.
  • Those croutons turn soggy bread into golden nuggets of crunch that make every spoonful feel complete.
  • It reheats beautifully, so you can make a big batch and enjoy it all week without losing that fresh-blended magic.
02 -
  • Do not 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 the full tablespoon, some brands are fiery and others are mild, so adjust to your heat tolerance.
  • If you blend hot soup in a countertop blender, leave the lid slightly ajar and cover with a towel to let steam escape, or you will have a kitchen ceiling covered in red soup.
  • Season after blending, the texture changes how the salt disperses, so wait until the end to get it just right.
03 -
  • Roast extra peppers and freeze them in batches, they make this soup come together even faster on busy nights.
  • If you do not have harissa, substitute with a teaspoon of red pepper flakes and a pinch of cumin for a similar warmth.
  • Use day-old bread for croutons, it crisps up better than fresh and wastes nothing.
  • Blend in stages if using a countertop blender, overfilling creates a mess and uneven texture.
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