Roasted Red Pepper Soup (Printable)

Silky roasted red pepper soup with harissa heat, topped with golden croutons. Mediterranean comfort in a bowl.

# What You 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 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 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 - While soup simmers, 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 Advice:

01 -
  • The roasted peppers give this soup a deep, caramelized sweetness that no jar can replicate.
  • Its elegant enough for guests but easy enough to make on a Tuesday night when you need comfort fast.
  • The crispy croutons add a satisfying crunch that turns every spoonful into a little celebration.
  • Harissa brings just enough heat to wake up your palate without overwhelming the peppers.
02 -
  • Dont skip the steaming step after roasting because it makes peeling the peppers ridiculously easy and saves your sanity.
  • If your soup tastes flat, its probably missing salt or that final squeeze of lemon juice which transforms everything.
  • Blend the soup longer than you think you need to because silky smooth is the goal, not chunky.
03 -
  • Roast extra peppers and keep them in the fridge because theyre incredible on sandwiches, pasta, or eaten straight from the container at midnight.
  • If you want deeper flavor, roast the peppers over an open gas flame instead of in the oven for a smokier, more intense char.
  • Taste the harissa before adding it because some brands are mild and sweet while others will set your mouth on fire.
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