Roasted Red Pepper Soup (Printable)

Vibrant, silky soup with sweet roasted peppers, subtle harissa heat, and golden croutons for satisfying crunch.

# 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 fresh 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 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 - Toss bread cubes with olive oil, oregano, and salt. Spread on a baking tray and bake at 400°F for 8-10 minutes, 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 develop a natural sweetness that makes the soup taste rich without needing loads of cream.
  • Harissa adds warmth and complexity without overwhelming the delicate pepper flavor.
  • Those crispy croutons give you the perfect crunchy contrast to the velvety smooth soup.
  • It looks fancy enough for guests but comes together easily on a weeknight.
02 -
  • Don't skip the steaming step after roasting, it makes peeling the peppers so much easier and saves your fingertips from getting burnt.
  • Blend the soup longer than you think you need to, an extra 30 seconds makes the difference between good and restaurant-smooth.
  • Taste your harissa first, some brands are fiery and others are mild, so adjust the amount based on your heat tolerance.
  • If your croutons aren't crispy enough, give them an extra minute or two, but watch closely so they don't burn.
03 -
  • Roast extra peppers while the oven's hot and freeze them peeled for quick future batches, it saves so much time on busy nights.
  • If you don't have harissa, mix a teaspoon of chili paste with a pinch of cumin and coriander for a similar warmth.
  • Use the back of a spoon to peel the peppers instead of your fingers, it's faster and keeps your hands cleaner.
  • Blend the soup in short bursts if using a countertop blender to avoid splattering hot liquid everywhere.
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