Roasted Red Pepper Soup (Printable)

Vibrant soup with sweet roasted peppers, harissa spice, 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
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 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 the 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 Advice:

01 -
  • The roasted peppers give it a smoky depth that tastes like you worked much harder than you did.
  • The crispy croutons add crunch and turn a simple soup into something that feels like a real meal.
  • It's flexible enough to be vegan, creamy, spicy, or mild depending on your mood.
  • The color alone makes you feel like you're eating something virtuous and vibrant.
02 -
  • If you skip the steaming step after roasting, peeling the peppers becomes a frustrating, sticky mess, so don't rush it.
  • Taste your harissa before you add it, some brands are fiery and others are mild, so adjust accordingly or you'll end up with a soup that's too spicy to enjoy.
  • Blend the soup longer than you think you need to, any little bits of pepper skin will ruin the silky texture.
  • Don't add the croutons until just before serving, or they'll turn soggy and lose all their crunch.
03 -
  • Roast extra peppers and freeze them in a sealed bag, they'll save you time the next time you make this soup.
  • If your soup tastes a little flat, a pinch of sugar can balance the acidity and bring out the sweetness of the peppers.
  • Toast the croutons a minute longer than you think you should, they'll soften slightly once they hit the hot soup, so extra crunch is your friend.
  • Use an immersion blender directly in the pot to save yourself from washing extra dishes and avoid the risk of hot soup splattering everywhere.
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