Roasted Red Pepper Soup (Printable)

Silky roasted red pepper soup with harissa heat and golden croutons. Mediterranean comfort in every spoonful.

# 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

# How to Prepare:

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, 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 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 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 as needed.
09 - Ladle soup into bowls and top with crispy croutons. Serve immediately.

# Expert Suggestions:

01 -
  • The roasted peppers bring a natural sweetness that needs almost no help, just a little coaxing with heat and time.
  • It looks fancy but the effort is minimal, mostly just waiting while the oven does the work.
  • That contrast between silky soup and crunchy croutons makes every spoonful feel complete.
  • Harissa adds warmth without making you reach for water, just a gentle hum in the background.
02 -
  • Don't skip the steaming step after roasting, it makes peeling the peppers almost effortless instead of a frustrating chore.
  • Taste the harissa before adding it all at once, brands vary wildly in heat and some will light you up more than others.
  • Blend the soup longer than you think you need to, silky texture is what makes this soup restaurant quality.
  • If the croutons go soft in the soup, just make extra and add them fresh to each bowl as you eat.
03 -
  • Roast extra peppers and keep them in the fridge, they're great on sandwiches or tossed into pasta later in the week.
  • Use day old bread for the croutons, it crisps up better than fresh soft loaves.
  • If you want more depth, add a pinch of cumin or coriander along with the smoked paprika.
  • Blend in a roasted garlic clove or two if you love that mellow, sweet garlic flavor throughout.
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