Pin It The smell of blistering peppers always makes me think of the weekend I burned my first batch trying to multitask. I learned quickly that roasting needs attention, not distraction. Now, every time I char those red skins until they bubble and blacken, I stay close, turning them gently, listening for that quiet crackle. This soup became my go-to when I wanted something that tasted impressive but didn't demand perfection. It's forgiving, vibrant, and somehow tastes even better the next day.
I made this for a small dinner party once, and my friend who claimed she didn't like soup had two bowls. She kept fishing out the croutons first, then going back for more. That night taught me that texture matters just as much as flavor. Now I always make extra croutons because they disappear faster than I expect.
Ingredients
- Red bell peppers: The backbone of this soup, roasting them until charred brings out their natural sweetness and adds a subtle smokiness you can't get any other way.
- Yellow onion: I prefer yellow over white here because it caramelizes beautifully and adds a mellow depth without sharpness.
- Garlic: Two cloves might seem modest, but once they cook into the base, they meld perfectly without overpowering the peppers.
- Carrot: This quiet addition adds body and a hint of earthiness that balances the brightness of the peppers.
- Olive oil: Use a good one, it carries all the aromatics and makes the soup feel rich even before you add cream.
- Tomato paste: Just a tablespoon concentrates the flavor and gives the soup a deeper, rounder taste.
- Harissa paste: Start with less if you're cautious, it varies wildly by brand, and you can always stir in more at the end.
- Smoked paprika: This is what makes people ask what that warm, mysterious flavor is.
- Vegetable broth: Homemade is lovely, but a good quality store-bought works perfectly and saves time.
- Sea salt and black pepper: Season as you go, tasting before you blend makes all the difference.
- Lemon juice: Those two teaspoons at the end wake everything up and keep the soup from feeling too heavy.
- Heavy cream or coconut cream: Optional, but it turns the soup impossibly silky and adds a gentle richness.
- Rustic bread: Day-old bread makes the best croutons, it crisps up without drying out too much.
- Dried oregano: A tiny sprinkle on the croutons ties them into the Mediterranean vibe of the soup.
Instructions
- Char the peppers:
- Preheat your oven to 220°C (425°F), place whole peppers on a baking tray, and roast for 25 to 30 minutes, turning them every so often until the skins blister and darken. Don't worry if they look a little dramatic, that char is flavor.
- 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 seeds and stems and chop the tender flesh roughly.
- Build the base:
- Heat olive oil in a large pot over medium heat, add onion and carrot, and sauté for 5 to 7 minutes until they soften and start to smell sweet. Toss in garlic and cook for just a minute, stirring so it doesn't stick.
- Add the spices:
- Stir in tomato paste, harissa, and smoked paprika, letting them cook for about a minute until the kitchen smells warm and complex. This step blooms the spices and deepens their flavor.
- Simmer the soup:
- Add the roasted pepper pieces and pour in the vegetable broth, bring everything to a gentle simmer, cover, and let it cook for 15 minutes. The flavors will meld together beautifully while you prep the croutons.
- Make the croutons:
- Toss bread cubes with olive oil, oregano, and a pinch of salt, spread them on a baking tray, and bake at 200°C (400°F) for 8 to 10 minutes, tossing halfway. Pull them out when they're golden and crunchy.
- Blend until silky:
- Remove the soup from heat and use an immersion blender to puree until completely smooth, or transfer in batches to a countertop blender. Take your time, you want it velvety.
- Finish and taste:
- Stir in lemon juice and cream if you're using it, then taste and adjust with more salt or pepper. This is your moment to make it exactly how you like it.
- Serve with croutons:
- Ladle the hot soup into bowls and scatter a generous handful of crispy croutons on top. Serve immediately while everything is warm and the croutons are still crunchy.
Pin It One cold evening, I served this to my mom with a swirl of cream and a few extra croutons on the side. She said it reminded her of something she'd order at a café but better because it was made with care. That's when I realized this soup wasn't just about feeding people, it was about giving them a moment of warmth.
Making It Your Own
I've made this soup a dozen different ways depending on what's in the fridge. Sometimes I skip the cream entirely and it's just as satisfying, lighter and brighter. Other times I've added a dollop of Greek yogurt or crème fraîche on top for tang. If you want more body, throw in a diced potato with the carrot, it'll make the soup thicker without cream.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days in an airtight container. I've found it tastes even more vibrant the next day once the flavors settle. Reheat gently on the stove over low heat, stirring occasionally, and add a splash of broth if it's thickened too much. Make the croutons fresh each time, they lose their crunch if stored with the soup.
Pairing and Serving Ideas
I love serving this with a simple green salad dressed in lemon vinaigrette, the acidity cuts through the richness perfectly. A chilled Sauvignon Blanc is my favorite pairing, its crispness complements the roasted pepper sweetness. If you're serving it as a starter, keep portions smaller and save the extra croutons for snacking.
- Garnish with fresh parsley or cilantro for a pop of color and freshness.
- Serve alongside crusty bread for dipping if you want to make it more filling.
- Drizzle a little extra olive oil on top just before serving for a glossy, elegant finish.
Pin It This soup has become one of those recipes I return to when I need something comforting but not complicated. It reminds me that good food doesn't have to be fussy, just made with attention.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, the soup can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop. Prepare croutons fresh before serving for optimal crispness.
- → How can I adjust the spice level?
Harissa paste varies in heat intensity. Start with half a tablespoon and taste before adding more. For a milder version, substitute with a pinch of red pepper flakes or omit entirely for a sweet, mellow soup.
- → What can I substitute for heavy cream?
Coconut cream works beautifully for a dairy-free option, adding richness without altering the flavor significantly. You can also use cashew cream, or skip the cream entirely for a lighter, vegan-friendly version.
- → Can I use jarred roasted peppers instead of fresh?
While fresh roasted peppers provide superior flavor, jarred roasted red peppers work in a pinch. Use about 400-500g drained jarred peppers and skip the roasting step. The soup may be slightly less sweet and smoky.
- → How do I store leftover soup?
Store cooled soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Store croutons separately in an airtight container at room temperature for up to 2 days to maintain crispness.
- → What bread works best for croutons?
Rustic sourdough, ciabatta, or French baguette create the best texture. Day-old bread actually works better than fresh, as it crisps up more effectively without becoming too hard or burning.