Save My kitchen smelled like charred skin and sweetness, and for a moment I panicked, thinking I'd ruined dinner. But when I peeled back the blistered pepper skins, the flesh underneath was tender, almost jammy, and I knew I was onto something. That first bowl of roasted red pepper soup taught me that a little char isn't a mistake, it's where the flavor hides. I've been making this ever since, tweaking the harissa here, adding cream there, until it became the soup I crave on cold evenings. It's bright, silky, and just spicy enough to wake you up without overwhelming the sweetness of those peppers.
I once made this for a friend who claimed she didn't like soup, and she finished two bowls without saying a word. Watching her scrape the bottom with her spoon, chasing the last crouton, I realized this recipe had officially passed the test. It's the kind of dish that surprises people because it looks fancy but comes together without any fuss. I've served it at dinner parties, brought it to potlucks, and even packed it in a thermos for a chilly outdoor picnic. Every time, someone asks for the recipe, and I'm always happy to share it.
Ingredients
- Red bell peppers: Roasting them whole brings out their natural sugars and adds a smoky undertone that raw peppers just can't deliver.
- Yellow onion: It adds a mild sweetness that balances the acidity of the tomatoes and lemon without overpowering the peppers.
- Garlic: Two cloves is just enough to add warmth without making the soup taste like garlic bread.
- Carrot: This sneaky addition gives the soup body and a hint of earthiness that rounds out the brightness.
- Olive oil: Use a good one, you'll taste it in the finished soup, especially if you drizzle a little extra on top before serving.
- Tomato paste: A spoonful deepens the color and adds umami richness that makes the soup feel more complex.
- Harissa paste: This is where the heat lives, start with less if you're cautious, you can always stir in more at the end.
- Smoked paprika: It reinforces the roasted flavor and gives the soup a subtle, almost campfire like warmth.
- Vegetable broth: A good quality broth makes all the difference, if yours tastes flat, the soup will too.
- Sea salt and black pepper: Season generously, peppers can handle it, and the salt really brings out their sweetness.
- Lemon juice: Just a splash at the end brightens everything and keeps the soup from tasting too heavy.
- Heavy cream or coconut cream: Optional, but it adds a silky richness that makes each spoonful feel indulgent.
- Rustic bread: The thicker and chewier, the better, it crisps up beautifully and holds its crunch even after sitting in the soup for a minute.
- Dried oregano: A little herb on the croutons ties the Mediterranean vibe together without being too in your face.
Instructions
- Roast the Peppers:
- Preheat your oven to 220°C (425°F) and place the whole red peppers on a baking tray, turning them every 10 minutes or so until the skins are blistered and blackened all over. Don't worry if they look a little scary, that char is exactly what you want.
- 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 so the skins loosen. Once cool enough to handle, peel off the skins, pull out the seeds and stems, and roughly chop the flesh.
- Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat, then add the chopped onion and diced carrot, stirring occasionally until they soften and start to turn golden, about 5 to 7 minutes. Toss in the garlic and cook for another minute until fragrant.
- Build the Base:
- Stir in the tomato paste, harissa, and smoked paprika, letting everything cook together for a minute until the spices bloom and the kitchen smells incredible. This step deepens the flavor and prevents the tomato paste from tasting raw.
- Simmer the Soup:
- Add the roasted pepper flesh and vegetable broth, bring everything to a gentle simmer, then cover and let it cook for 15 minutes so the flavors meld together. The carrots should be completely tender by the end.
- Make the Croutons:
- While the soup bubbles away, toss your bread cubes with olive oil, oregano, and salt, spread them on a baking tray, and bake at 200°C (400°F) for 8 to 10 minutes, tossing halfway through. They should come out golden and crunchy, not soft or chewy.
- Blend Until Silky:
- Remove the pot from heat and use an immersion blender to purée the soup until it's completely smooth, or transfer it in batches to a countertop blender if that's what you have. Be careful with hot liquid, it can splatter if you blend too aggressively.
- Finish and Season:
- Stir in the lemon juice and cream if you're using it, then taste and adjust the salt and pepper until it sings. The lemon should brighten the soup without making it taste citrusy.
- Serve:
- Ladle the soup into bowls and top each one with a generous handful of crispy croutons. Serve immediately while the croutons are still crunchy and the soup is steaming hot.
Save There's something comforting about a bowl of soup that's both vibrant and cozy at the same time. I remember serving this to my mom on a rainy afternoon, and she said it tasted like sunshine, which felt like the best compliment I'd ever gotten in the kitchen. It's the kind of dish that reminds you cooking doesn't have to be complicated to be deeply satisfying. Whether you're making it for yourself on a quiet night or ladling it out for a table full of friends, it always feels like a little act of care.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days, and the flavors actually deepen as it sits. I like to store it in a large jar or airtight container, and reheat it gently on the stove, stirring occasionally so it doesn't scorch on the bottom. If you've already added cream, it might separate slightly when reheated, but a quick whisk brings it back together. The croutons, on the other hand, should always be stored separately in a sealed bag or container, otherwise they'll turn sad and soggy. You can freeze the soup (without cream) for up to three months, just thaw it overnight in the fridge and stir in fresh cream when you reheat it.
Serving Suggestions
I love serving this soup with a simple green salad dressed in lemon vinaigrette, or alongside a grilled cheese sandwich for dipping. A crusty baguette with salted butter is always a good idea, especially if you want something to soak up every last drop. For a fancier presentation, I'll drizzle a little extra olive oil on top, add a swirl of crème fraîche, and scatter some fresh parsley or cilantro over the croutons. If you're feeding a crowd, consider setting up a topping bar with extras like toasted seeds, crumbled feta, or even a few microgreens, people love customizing their bowls.
Variations and Substitutions
If you can't find harissa or don't like spice, try stirring in a pinch of red pepper flakes or a dash of hot sauce instead. I've also made this with roasted poblano or Anaheim peppers when I wanted a milder, slightly smokier flavor. For a heartier version, stir in a can of drained white beans or chickpeas just before blending, it adds protein and makes the soup more filling. If you're avoiding dairy, coconut cream works beautifully and adds a subtle tropical richness that pairs surprisingly well with the roasted peppers.
- Swap the vegetable broth for chicken broth if you're not strictly vegetarian.
- Use gluten free bread for the croutons to make the whole dish gluten free.
- Add a handful of fresh basil or cilantro before blending for an herby twist.
Save This soup has earned its place in my regular rotation, and I hope it finds a spot in yours too. There's something deeply satisfying about turning a few simple vegetables into a bowl of something this bright, warming, and delicious.
Recipe FAQs
- → Can I use jarred roasted red peppers instead of roasting fresh ones?
Yes, you can substitute with jarred roasted red peppers to save time. Use about 400g drained jarred peppers. 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 mild to medium, depending on your harissa brand. Start with half the amount if you're sensitive to spice, then add more to taste. The cream and sweet peppers help balance the heat beautifully.
- → 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 up to 3 months. Make croutons fresh before serving for best texture, as they soften when stored with the soup.
- → What can I substitute for heavy cream?
Coconut cream works wonderfully for a dairy-free option. You can also use cashew cream, Greek yogurt, or simply omit it entirely—the soup is delicious and naturally creamy from the blended peppers alone.
- → How do I achieve the smoothest texture?
Blend the soup for at least 2 minutes until completely smooth. For ultra-silky results, strain through a fine-mesh sieve after blending. Ensure peppers are fully roasted and softened before blending for easiest processing.
- → Can I make this soup without an immersion blender?
Yes, use a countertop blender instead. Let the soup cool slightly, then blend in batches, filling the blender only halfway and venting the lid to allow steam to escape. This prevents pressure buildup and ensures safety.