Roasted Red Pepper Soup (Printable)

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

# Ingredient List:

→ 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 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

# Steps:

01 - Preheat oven to 425°F. Place whole red peppers on a baking tray and roast for 25-30 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 5-7 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 the soup simmers, toss bread cubes with olive oil, oregano, and salt. Spread on a baking tray and bake for 8-10 minutes at 400°F, tossing halfway through, until golden and crisp.
07 - Remove the soup from heat. Use an immersion blender or transfer in batches to a countertop blender to purée until smooth.
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 -
  • It transforms simple pantry staples into something that looks and tastes restaurant-worthy.
  • The harissa adds just enough warmth without overwhelming the sweet roasted pepper flavor.
  • Those crispy croutons give every spoonful a satisfying crunch that makes the silky texture even more luxurious.
  • It reheats beautifully, so leftovers become an easy lunch you'll actually look forward to.
02 -
  • Don't skip steaming the peppers after roasting, it makes peeling them almost effortless and saves you from scraping and frustration.
  • Blend the soup longer than you think you need to, those extra seconds turn it from chunky to luxuriously smooth.
  • If your harissa is very spicy, start with half the amount and taste before adding more, it's easier to add heat than to fix an overly fiery soup.
03 -
  • Roast an extra pepper or two and keep them in the fridge, they're perfect for sandwiches, salads, or stirring into pasta later in the week.
  • If you don't have an immersion blender, let the soup cool slightly before blending in batches, and never fill the blender more than halfway to avoid hot splatter.
  • Toast the croutons on a wire rack set over the baking tray for even crispness on all sides.
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