Pin it The smell hit me before I even opened the oven door. Sweet, charred, almost smoky. I had tossed those red peppers in whole, not entirely sure what I was doing, but trusting a scribbled note from a coworker who swore by this soup. When I peeled back those blistered skins, the flesh underneath was soft and impossibly sweet. I blended it all up with a little harissa I found in the back of my fridge, and suddenly I had this vibrant, silk-smooth bowl of something that tasted like summer had been bottled up and poured into my kitchen.
I made this for a small dinner party once, on a chilly October evening when I needed something cozy but impressive. My friend Sarah, who claims she does not like soup, went back for seconds. She kept dipping her croutons in and saying it tasted like something her grandmother would have made in Spain, even though I am pretty sure I just got lucky with the roasting time. It became my go to whenever I wanted to feed people something warm and bright without spending all day in the kitchen.
Ingredients
- Red bell peppers: The star of the show, roasting them whole brings out a deep sweetness you cannot get any other way, and the charred skins add a subtle smokiness that makes the soup unforgettable.
- Yellow onion: It builds the flavor base and adds a gentle sweetness that balances the peppers without competing for attention.
- Garlic: Just two cloves are enough to add depth, but do not rush it or it will turn bitter, let it bloom slowly in the oil.
- Carrot: This little addition adds body and a hint of earthiness that rounds out the flavor in a way you might not expect.
- Olive oil: Use a good one, it coats everything beautifully and carries the flavors through the soup.
- Tomato paste: A spoonful deepens the color and adds richness, especially when you let it caramelize a bit in the pot.
- Harissa paste: This is where the magic happens, it brings warmth and complexity, start with less if you are heat shy.
- Smoked paprika: It whispers smoke into the soup without overwhelming it, and pairs perfectly with the roasted peppers.
- Vegetable broth: The liquid that brings it all together, choose a good quality one because you will taste it.
- Sea salt and black pepper: Season as you go, tasting along the way, because every batch of peppers is a little different.
- Lemon juice: A splash at the end brightens everything up and cuts through the richness.
- Heavy cream or coconut cream: Optional but wonderful, it makes the soup feel indulgent and adds a silky finish.
- Rustic bread: The thicker the better for croutons, you want sturdy cubes that will not turn soggy the second they hit the soup.
- Dried oregano: A little herb on the croutons makes them feel like they belong in the Mediterranean, not just your pantry.
Instructions
- Char the peppers:
- Crank your oven up hot and let those whole peppers blister and blacken in spots, turning them every so often so they char evenly. The skins will puff up and crack, and your kitchen will start to smell incredible.
- Steam and peel:
- Once they are charred, tuck them into a covered bowl to steam for ten minutes. The skins will slip off easily, and you can pull out the seeds and stems without any fuss.
- Sauté the base:
- Heat your olive oil in a big pot and toss in the onion and carrot, letting them soften and sweeten over medium heat. Add the garlic last so it does not burn.
- Bloom the spices:
- Stir in the tomato paste, harissa, and smoked paprika, letting them cook for a minute until they smell toasty and deep. This step makes all the difference.
- Simmer the soup:
- Add your roasted pepper flesh and the broth, bring it to a gentle simmer, and let everything meld together for fifteen minutes. The flavors will deepen and the vegetables will get tender.
- Bake the croutons:
- While the soup bubbles away, toss your bread cubes with olive oil, oregano, and a pinch of salt, then spread them out and bake until golden and crunchy. Toss them halfway through so they brown evenly.
- Blend until silky:
- Use an immersion blender right in the pot, or work in batches with a countertop blender, until the soup is completely smooth and velvety. Be careful with hot liquid if you are using a regular blender.
- Finish and taste:
- Stir in the lemon juice and cream if you are using it, then taste and adjust the salt and pepper. This is your moment to make it perfect.
- Serve with style:
- Ladle the soup into bowls and pile those crispy croutons right on top. Serve it while it is hot and the croutons are still crunchy.
Pin it There was a Sunday afternoon when I made this soup just for myself, no one else around, just me and a good book. I remember sitting by the window with a bowl in my hands, dipping croutons in slowly, watching them soak up that vibrant red. It was one of those quiet moments where food felt like comfort and company all at once. I think that is when this recipe stopped being just something I cooked and became something I craved.
Making It Your Own
This soup is forgiving and loves a little improvisation. If you want it creamier, add more coconut cream or even a dollop of Greek yogurt on top. If you are craving more heat, a pinch of cayenne or extra harissa will do the trick. I have also stirred in fresh basil at the end, which gave it a bright, summery twist that made it feel entirely different. Do not be afraid to taste as you go and adjust things to match your mood.
Storing and Reheating
The soup keeps beautifully in the fridge for up to four days, and it actually tastes better the next day once the flavors have had time to settle in together. I like to store it in a big glass jar and reheat it gently on the stove, adding a splash of broth if it has thickened up. The croutons, though, are best made fresh or stored separately in an airtight container so they stay crispy. If they go soft, just pop them back in the oven for a few minutes and they will crisp right back up.
Serving Suggestions
This soup feels special enough to serve at a dinner party, but easy enough to make on a Tuesday night when you just want something nourishing and delicious. I love pairing it with a simple green salad and a glass of chilled white wine, something crisp like a Sauvignon Blanc that does not compete with the sweetness of the peppers. If you want to make it more filling, serve it alongside a grilled cheese sandwich or some crusty bread with good butter.
- Top with a swirl of crème fraîche or a drizzle of good olive oil for extra richness.
- Garnish with fresh herbs like parsley, cilantro, or even a few basil leaves for a pop of color.
- Serve it in wide, shallow bowls so the croutons can float on top like little golden rafts.
Pin it This soup has become one of those recipes I turn to when I want something that feels like a hug in a bowl. It is bright, comforting, and just special enough to remind you that simple ingredients can create something truly beautiful.
Recipe Q&A
- → Can I make this soup ahead of time?
Yes, the soup keeps well in the refrigerator for up to 4 days. Store in an airtight container and reheat gently on the stovetop. Prepare croutons fresh before serving for maximum crispness.
- → How can I adjust the spice level?
Harissa paste varies in heat between brands. Start with 1 teaspoon and taste before adding the full tablespoon. For a milder version, reduce or omit the harissa and add extra smoked paprika for depth.
- → What can I use instead of jarred roasted peppers?
Fresh roasted peppers are recommended for the best flavor. However, you can substitute with 400g jarred roasted red peppers, drained. Skip the roasting step and add them directly when instructed.
- → Can I freeze this soup?
Absolutely. The soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently, stirring occasionally.
- → What bread works best for croutons?
Rustic sourdough, ciabatta, or country-style bread provides the best texture. Day-old bread works particularly well as it crisps up nicely without becoming too hard.
- → Is there a substitute for heavy cream?
Coconut cream makes an excellent dairy-free alternative with a subtle tropical note. Cashew cream or plain Greek yogurt also work well. The soup is delicious even without any cream.