Roasted Red Pepper Soup

My kitchen smelled like burnt sugar and smoke the first time I charred peppers under the broiler, and I panicked until my neighbor knocked to make sure nothing was actually on fire. Turns out, that blistered, blackened skin is exactly what you want. The sweetness inside those roasted red peppers becomes something else entirely, deep and almost caramelized, and when you blend them into a soup with a whisper of harissa, it tastes like summer trapped in a bowl. I've made this soup dozens of times since that smoky afternoon, and it never fails to feel like a small, edible miracle.

I brought this soup to a potluck once, convinced no one would touch it because it was bright orange and people are weird about unfamiliar colors. Instead, I watched three people go back for seconds, and one friend texted me the next morning asking for the recipe. There's something about the silky texture and the way the harissa sneaks up on you, warm rather than sharp, that makes people lean in closer. It's become my go-to when I want to impress without stress.

Ingredients

• Red bell peppers: Choose peppers that feel heavy for their size with tight, glossy skin, and don't worry when they char and blister in the oven, that's where the magic happens.
• Yellow onion: A medium onion adds sweetness and body to the base, and I always cook it a little longer than I think I should until the edges just start to brown.
• Garlic: Two cloves minced fine will perfume the whole pot, but add them after the onion so they don't burn and turn bitter.
• Carrot: One diced carrot rounds out the sweetness and adds a subtle earthiness that balances the bright pepper flavor.
• Olive oil: Use a good everyday olive oil for sautéing, nothing fancy, but something you'd happily dip bread into.
• Tomato paste: A tablespoon deepens the color and adds umami, and I learned to cook it for a full minute so it loses that raw metallic edge.
• Harissa paste: Start with a tablespoon and taste as you go, because brands vary wildly in heat and some will make you cry while others barely register.
• Smoked paprika: This teaspoon adds a gentle smokiness that makes the soup taste like it was cooked over an open fire.
• Vegetable broth: A liter of good broth is the backbone of the soup, and I prefer low-sodium so I can control the salt myself.
• Sea salt and black pepper: Season generously and taste before serving, because the flavors mellow as they blend.
• Lemon juice: Two teaspoons brighten everything at the end, cutting through the richness and waking up the peppers.
• Heavy cream or coconut cream: Optional but wonderful, it turns the soup luxurious and rounds out any sharp edges from the harissa.
• Rustic bread: Three thick slices cut into cubes become golden croutons that stay crunchy even after they hit the soup.
• Dried oregano: A half teaspoon tossed with the bread adds a Mediterranean whisper that ties everything together.

Instructions

Roast the Peppers:

Preheat your oven to 220°C (425°F) and place whole red peppers on a baking tray, then roast for 25 to 30 minutes, turning them every so often until the skins blister and char. The kitchen will smell intense and slightly sweet.

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 so the skins loosen. Peel away the charred skins, remove seeds and stems, and roughly chop the soft, sweet flesh.

Sauté the Base:

Heat olive oil in a large pot over medium heat, add the chopped onion and diced carrot, and sauté for 5 to 7 minutes until everything softens and the onion turns translucent. Stir in the minced garlic and cook for another minute until fragrant.

Build the Flavor:

Add the tomato paste, harissa, and smoked paprika, stirring constantly for about a minute until the mixture darkens and smells toasted. This step is small but it makes a big difference.

Simmer the Soup:

Add the roasted pepper flesh and vegetable broth, bring everything to a gentle simmer, then cover and cook for 15 minutes to let the flavors meld. The soup will smell rich and slightly spicy.

Make the Croutons:

While the soup simmers, toss bread cubes with olive oil, oregano, and salt, spread them on a baking tray, and bake at 200°C (400°F) for 8 to 10 minutes, tossing halfway through, until golden and crisp. They should sound hollow when you tap them.

Blend Until Silky:

Remove the soup from heat and use an immersion blender to purée until completely smooth, or transfer in batches to a countertop blender if that's what you have. The texture should be velvety and luxurious.

Finish and Serve:

Stir in the lemon juice and cream if using, taste and adjust seasoning with more salt and pepper, then ladle into bowls and top with a generous handful of crispy croutons. Serve immediately while the croutons are still crunchy.

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I served this soup to my sister on a rainy Tuesday when she was having a rough week, and she sat at my kitchen table with the bowl cradled in both hands, not saying much, just eating slowly. When she finished, she looked up and said it tasted like a hug, which is maybe the best compliment I've ever gotten for anything I've cooked. That's what this soup does, it wraps around you.

How to Store and Reheat

The soup keeps beautifully in the fridge for up to four days in an airtight container, and the flavors actually deepen overnight as the harissa settles in. Reheat gently on the stovetop over low heat, stirring occasionally, and add a splash of broth or water if it's thickened too much. Make the croutons fresh each time you serve it, because they lose their crunch once they've been stored, though I won't judge you if you eat leftover croutons straight from the container as a snack.

Ways to Make It Your Own

I've added a handful of fresh basil just before blending for a summery twist, and I've swirled in a spoonful of Greek yogurt instead of cream for tang. A pinch of cumin or coriander in the sauté step will take it in a warmer, more North African direction, and if you want more heat, a few red pepper flakes or an extra spoonful of harissa will do the trick. Sometimes I skip the croutons entirely and serve it with warm pita or a grilled cheese sandwich on the side, because rules are made to be bent in the kitchen.

Serving Suggestions

This soup shines as a starter before roasted chicken or grilled fish, but it's hearty enough to be the main event with a big salad and crusty bread. I love it with a chilled Sauvignon Blanc that has enough acidity to cut through the richness, or a light Pinot Noir if you prefer red. A dollop of crème fraîche or a drizzle of good olive oil on top makes it feel fancy, and a handful of chopped fresh parsley or cilantro adds a pop of color and brightness.

• Pair it with a simple arugula salad dressed with lemon and olive oil.
• Serve alongside a grilled cheese sandwich made with sharp cheddar for a comforting meal.
• Garnish with toasted pine nuts or pumpkin seeds for extra crunch and richness.

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This soup has become one of those recipes I make without thinking, the kind that feels like muscle memory and always delivers. I hope it finds a place in your kitchen the way it has in mine.

Recipe FAQs

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

Yes, you can substitute with 2 cups of jarred roasted red peppers, drained. However, freshly roasted peppers provide deeper, smokier flavor that elevates the soup significantly.

→ How spicy is this soup with harissa?

The heat level is moderate and adjustable. Start with 1 tablespoon of harissa and taste before adding more. Harissa brands vary in spiciness, so adjust according to your preference and tolerance.

→ Can I make this soup ahead of time?

Absolutely. The soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Make croutons fresh before serving for optimal crunch and texture.

→ What can I use instead of heavy cream?

Coconut cream works beautifully for a dairy-free option, or try cashew cream for richness. You can also omit cream entirely for a lighter, broth-based soup that's still incredibly flavorful.

→ How do I prevent the croutons from getting soggy?

Add croutons just before serving and avoid placing them in the soup too early. Store any leftover croutons separately in an airtight container to maintain their crispness.

→ Can I add other vegetables to this soup?

Yes, tomatoes, celery, or sweet potato work well. Add them when sautéing the onion and carrot, ensuring they're tender before blending for a smooth, cohesive texture.