Save to Pinterest My kitchen smelled like a summer market the first time I charred red peppers under the broiler, watching their skins blister and bubble through the oven door. I was making this soup on a gray Tuesday afternoon, craving something bright and warm. The harissa I added was a gamble, a little jar I'd picked up months ago and forgotten about. When I tasted the finished soup, that smoky heat balanced perfectly with the sweetness of the peppers, and I knew I'd stumbled onto something worth repeating. The croutons were an afterthought, but they turned out to be the best part.
I brought this soup to a potluck once, worried it might seem too simple compared to the elaborate casseroles and layered dips. But people kept coming back for seconds, scraping their bowls clean and asking for the recipe. One friend said it reminded her of a trip to Spain, another just wanted to know how I got the texture so smooth. I realized then that sometimes the most memorable dishes are the ones that let a few good ingredients speak for themselves, without too much fuss or flourish.
Ingredients
- Red bell peppers: Roasting them transforms their flavor entirely, bringing out a deep sweetness and slight char that forms the soul of this soup.
- Yellow onion: It melts into the background, adding a subtle savory foundation without competing with the peppers.
- Garlic: Just two cloves are enough to add warmth and fragrance without overpowering the sweeter notes.
- Carrot: This adds a hint of natural sweetness and body, making the soup feel richer and more rounded.
- Olive oil: Use a good one here, it carries all the other flavors and adds a silky finish.
- Tomato paste: A small spoonful deepens the color and adds umami without making the soup taste like tomatoes.
- Harissa paste: This is where the magic happens, a complex heat that builds slowly and makes every spoonful a little more interesting.
- Smoked paprika: It reinforces that roasted, smoky character and ties everything together beautifully.
- Vegetable broth: The liquid base that lets you blend everything into a velvety, pourable consistency.
- Sea salt and black pepper: Essential for balancing and brightening all those deep, roasted flavors.
- Lemon juice: A splash at the end wakes up the whole pot and keeps the soup from feeling heavy.
- Heavy cream or coconut cream: Optional, but it adds a luxurious swirl and mellows the heat just a touch.
- Rustic bread: Thick slices turn into the crunchiest croutons, the kind that hold up in the soup without going soggy immediately.
- Dried oregano: A little herb on the croutons gives them a Mediterranean edge that complements the harissa.
Instructions
- Roast the Peppers:
- Preheat your oven to 220°C (425°F) and place whole red peppers on a baking tray. Roast them for 25 to 30 minutes, turning them every so often until the skins are blistered and charred in spots, filling your kitchen with that unmistakable sweet, smoky aroma.
- Steam and Peel:
- Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a lid, letting them steam for 10 minutes. The skins will slip off easily, and you can discard the seeds and stems, leaving behind tender, flavorful flesh.
- Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat, then add chopped onion and diced carrot. Cook for 5 to 7 minutes until everything softens and the onion turns translucent, then stir in minced garlic and let it cook for just a minute until fragrant.
- Build the Flavor Base:
- Stir in tomato paste, harissa, and smoked paprika, cooking for about a minute until the spices bloom and the whole pot smells incredible. This step is quick but essential for layering in that depth.
- 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. The flavors will meld together, and the soup will start to look vibrant and cohesive.
- Make the Croutons:
- While the soup simmers, toss your bread cubes with olive oil, oregano, and a pinch of salt. Spread them on a baking tray and bake at 200°C (400°F) for 8 to 10 minutes, tossing halfway through, until they turn golden and crisp.
- Blend Until Silky:
- Remove the soup from heat and use an immersion blender to purée it until completely smooth. If you use a countertop blender, work in batches and be careful with the hot liquid.
- Finish and Serve:
- Stir in lemon juice and cream if you're using it, then taste and adjust the seasoning with more salt and pepper as needed. Ladle the soup into bowls, top with those crispy croutons, and serve immediately while everything is warm and inviting.
Save to Pinterest One winter evening, I made this soup for a friend who was going through a rough patch. We sat at my small kitchen table, dipping croutons into our bowls and talking about nothing and everything. She told me later that the soup felt like a hug, warm and comforting without being heavy. I think that's what good food does, it shows up when you need it and reminds you that simple pleasures still matter, even on the hardest days.
Storing and Reheating
This soup keeps beautifully in the fridge for up to four days, stored in an airtight container. I actually think it tastes even better the next day, once all the flavors have had time to settle and deepen. Reheat it gently on the stovetop over low heat, stirring occasionally, and add a splash of broth or water if it's thickened up too much. Make the croutons fresh each time you serve, they lose their crunch if stored with the soup.
Customizing the Heat
Harissa is the heart of this recipe's personality, but you can dial it up or down depending on who you're serving. If you're cooking for kids or anyone who prefers milder flavors, start with just a teaspoon and let people add hot sauce at the table. For spice lovers, a full tablespoon or even a bit more will give you that slow burn that lingers pleasantly after each spoonful. I've also swapped in a pinch of cayenne when I ran out of harissa, and while it's not quite the same, it still works in a pinch.
Serving Suggestions
This soup feels special enough for guests but easy enough for a weeknight dinner. I like to serve it with a simple green salad dressed in lemon vinaigrette, or alongside a grilled cheese sandwich for something more filling. A chilled Sauvignon Blanc is my go to pairing, its bright acidity cuts through the richness and complements the roasted pepper sweetness. If you want to make it feel even more luxurious, add a dollop of crème fraîche or Greek yogurt on top, along with a sprinkle of fresh parsley or cilantro.
- Pair with a crusty baguette for dipping if you skip the croutons.
- Garnish with a drizzle of good olive oil and a few chili flakes for extra visual appeal.
- Serve in small portions as an elegant starter before a larger meal.
Save to Pinterest This soup has become one of those recipes I turn to when I want something comforting but not boring, vibrant but not fussy. It's proof that a few quality ingredients and a little patience can create something that feels both nourishing and exciting, bowl after bowl.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, the soup keeps well refrigerated for up to 4 days. Store croutons separately in an airtight container to maintain crispness. Reheat soup gently and add fresh croutons before serving.
- → How can I adjust the spice level?
Start with 1 teaspoon of harissa paste and taste before adding more. Harissa brands vary in heat intensity. You can also omit it entirely for a mild, sweet soup or add cayenne pepper for extra kick.
- → What can I substitute for heavy cream?
Coconut cream works beautifully for a vegan option. You can also use cashew cream, Greek yogurt, or simply omit cream altogether for a lighter soup that still tastes incredible.
- → Can I use jarred roasted peppers instead?
Absolutely. Use about 500g jarred roasted red peppers, drained well. Skip the roasting step and add them directly when the broth goes in. Fresh roasting does provide deeper flavor though.
- → How do I prevent the soup from being too thin?
Use less broth initially, adding more to reach your desired consistency. You can also add a diced potato during simmering for natural thickening without cream.
- → What bread works best for croutons?
Rustic sourdough, ciabatta, or French baguette create the crispiest croutons. Day-old bread actually works better than fresh as it absorbs oil without becoming soggy.