Roasted Red Pepper Soup (Printer version)

Vibrant roasted red pepper soup with harissa warmth and crispy croutons. Mediterranean comfort in every spoonful.

# What You'll Need:

→ Soup Base

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 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 5-7 minutes until softened. Add 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 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, 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 you a natural sweetness that tastes like you spent hours on it, but the actual work is minimal.
  • Harissa adds just enough warmth to keep things interesting without overwhelming the delicate pepper flavor.
  • Those crispy croutons provide the exact crunch you need to make each spoonful feel complete.
  • It reheats beautifully, so you can make a big batch and enjoy it all week without any loss of flavor.
02 -
  • Steaming the roasted peppers in a covered bowl is the secret to easy peeling, the skins practically fall off without any scraping or frustration.
  • Harissa brands vary wildly in heat level, so start with less than the recipe calls for and taste as you go.
  • If your soup tastes flat after blending, a squeeze of lemon juice and a pinch of salt will bring it back to life instantly.
  • Blending hot liquid can be dangerous, always leave the blender lid slightly vented and cover it with a towel to avoid steam buildup.
03 -
  • Roast an extra pepper or two and keep them in the fridge, they're incredible on sandwiches or tossed into pasta.
  • If you want an even smokier flavor, char the peppers directly over a gas flame instead of roasting them in the oven.
  • Freeze the soup in individual portions without the cream, then thaw and stir in fresh cream when you reheat for the best texture.
  • Use day old bread for the croutons, it crisps up better than fresh and absorbs the olive oil more evenly.
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