Roasted Red Pepper Soup (Print)

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

# What You Need:

→ 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

→ 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

# Directions:

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, and let steam for 10 minutes. Peel off charred 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, 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 - Toss bread cubes with olive oil, dried oregano, and sea 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 and silky.
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.

# Helpful Hints:

01 -
  • It turns simple peppers into something that feels luxurious and restaurant worthy without any fuss.
  • The harissa adds just enough warmth to wake up your taste buds without overpowering the sweetness.
  • Those crispy croutons give you the perfect crunchy contrast to the velvety soup.
  • It comes together in under an hour and makes your kitchen smell like a dream.
02 -
  • Do not skip the steaming step after roasting, it makes peeling the peppers so much easier and saves you from scraping at stubborn skins.
  • Taste your harissa before adding it all at once, some brands are fiery and some are mild, so start small and build up.
  • If your soup feels too thick after blending, just add a splash more broth or water until it reaches the consistency you love.
03 -
  • Roast extra peppers while the oven is hot and freeze them for later, they are perfect for pasta, sandwiches, or another batch of this soup.
  • If you do not have harissa, a pinch of red pepper flakes and a touch of cumin will give you a similar warmth and depth.
  • Blend the soup in short bursts if using a countertop blender to avoid pressure buildup from the hot liquid, and leave the lid slightly vented.
Go back