Roasted Red Pepper Soup

The smell of charred peppers in a hot oven is what pulled me into this recipe on a rainy Tuesday evening. I had bought too many red peppers at the market, and instead of letting them soften in the crisper, I decided to roast them all at once. What started as a way to salvage surplus vegetables turned into a soup so vibrant and comforting that I made it three times that month. The combination of sweet roasted peppers and the slight kick from harissa became my new cold weather obsession.

I served this soup to friends who claimed they didnt like vegetarian meals, and they asked for seconds before I even sat down. One of them scraped the bowl so thoroughly I thought hed lick it clean. That night taught me that a good soup doesnt need meat to feel hearty, it just needs depth, texture, and a little bit of spice to keep things interesting.

Ingredients

• Red bell peppers: Roasting them until blistered transforms their flavor from crisp and mild to smoky and concentrated.
• Yellow onion: Adds a gentle sweetness that balances the acidity of the tomato paste and lemon juice.
• Garlic: Two cloves are just enough to give the soup warmth without overpowering the peppers.
• Carrot: It might seem like a small addition, but it rounds out the sweetness and body of the soup.
• Olive oil: Use a good quality one for sauteing, it carries all the flavors together beautifully.
• Tomato paste: A tablespoon deepens the color and adds a rich, umami undertone.
• Harissa paste: This is where the personality comes in, start with less if youre heat sensitive and build from there.
• Smoked paprika: It enhances the roasted flavor and gives the soup a subtle, earthy warmth.
• Vegetable broth: Homemade is wonderful, but a good store bought broth works perfectly here.
• Sea salt and black pepper: Always taste before serving, the peppers and broth can vary in saltiness.
• Lemon juice: Just a splash brightens everything and cuts through the richness.
• Heavy cream or coconut cream: Optional, but it makes the soup feel luxurious and silky.
• Rustic bread: Thick slices with a sturdy crumb hold up best when toasted into croutons.
• Dried oregano: A small touch that makes the croutons taste like they came from a bistro.

Instructions

Roast the Peppers:

Preheat your oven to 220 degrees Celsius and place whole red peppers on a baking tray, turning them occasionally until the skins blister and char, about 25 to 30 minutes. The kitchen will smell incredible, almost like a campfire.

Steam and Peel:

Transfer the roasted peppers to a bowl, cover tightly with plastic wrap or a lid, and let them steam for 10 minutes. The skins will slip off easily, and you can discard the seeds and stems before roughly chopping the tender flesh.

Saute the Aromatics:

Heat olive oil in a large pot over medium heat, then add the chopped onion and diced carrot, cooking for 5 to 7 minutes until softened. Stir in the minced garlic and cook for just 1 minute until fragrant.

Build the Flavor Base:

Add the tomato paste, harissa, and smoked paprika, stirring constantly for about 1 minute. This step blooms the spices and creates a deep, aromatic foundation for the soup.

Simmer the Soup:

Toss in the roasted pepper flesh and pour in the vegetable broth, bringing everything to a gentle simmer. Cover the pot and let it cook for 15 minutes so the flavors meld together.

Make the Croutons:

While the soup simmers, toss bread cubes with olive oil, oregano, and salt, then spread them on a baking tray. Bake at 200 degrees Celsius for 8 to 10 minutes, tossing halfway through, until golden and crisp.

Blend Until Silky:

Remove the soup from heat and use an immersion blender to puree 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 the lemon juice and cream if using, then taste and adjust the seasoning with salt and pepper. Ladle the soup into bowls and top generously with crispy croutons.

Save

There was an afternoon when I made this soup and sat by the window with a bowl, watching the rain streak down the glass. It wasnt a special occasion, just a quiet moment where the warmth of the soup and the sound of the weather made everything feel right. Thats when I realized this recipe wasnt just about feeding myself, it was about creating small pockets of comfort in the middle of ordinary days.

Adjusting the Heat

Harissa can be unpredictable depending on the brand, so I learned to add it in stages. Start with half a tablespoon, blend the soup, and taste before adding more. You can always stir in extra at the end, but you cant take it back once its in. If you accidentally make it too spicy, a little extra cream or a squeeze of honey can mellow things out without losing the depth of flavor.

Making It Ahead

This soup actually tastes better the next day after the flavors have had time to settle and deepen. I make a big batch on Sunday and keep it in the fridge for easy lunches throughout the week. Just reheat gently on the stove and make fresh croutons each time, they lose their crunch if stored with the soup. You can also freeze the soup in portions for up to three months, just leave out the cream until youre ready to serve.

Serving Suggestions

I love pairing this soup with a simple green salad dressed in lemon vinaigrette, or sometimes just a hunk of crusty bread and good butter. A dollop of Greek yogurt or creme fraiche on top adds a tangy richness that contrasts beautifully with the sweetness of the peppers. For a fancier presentation, drizzle a little olive oil over the croutons and sprinkle fresh parsley or cilantro right before serving.

• Serve it in wide, shallow bowls so the croutons float on top like little rafts.
• A chilled Sauvignon Blanc complements the acidity and brightness of the soup.
• Leftovers can be thinned with a bit more broth and turned into a sauce for pasta.

Save

This soup has become one of those recipes I turn to when I need something nourishing without much fuss. It reminds me that simple ingredients, treated with a little care, can turn into something that feels like a hug in a bowl.

Recipe FAQs

→ Can I use jarred roasted red peppers instead of roasting fresh ones?

Yes, you can substitute 2 cups of jarred roasted red peppers to save time. Drain them well before adding to the soup. However, freshly roasted peppers will provide deeper, smokier flavor and better overall taste.

→ How spicy is this soup with the harissa paste?

The heat level is moderate but adjustable. Start with 1 tablespoon of harissa and taste before adding more. Different brands vary in intensity, so add gradually to match your preference for spice.

→ Can I make this soup ahead of time?

Absolutely. The soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Make the croutons fresh before serving to maintain their crispiness and texture.

→ What can I substitute for heavy cream to keep it lighter?

You can use coconut cream for a dairy-free option, Greek yogurt for tanginess, or simply omit the cream entirely. The soup is naturally rich and flavorful from the roasted peppers alone.

→ How do I achieve the smoothest texture?

Blend the soup for at least 2-3 minutes until completely smooth. For ultra-silky results, strain the blended soup through a fine-mesh sieve to remove any remaining fiber or seeds.

→ What type of bread works best for the croutons?

Rustic sourdough, ciabatta, or country-style bread with a sturdy crumb works best. Day-old bread is ideal as it absorbs oil better and crisps up beautifully without becoming too hard.