Roasted Red Pepper Soup

My neighbor knocked on the door one gray afternoon with a box of red peppers from her garden, more than she could use before they wilted. I had no plan, just a vague memory of a soup I once tasted at a small café in Barcelona. The peppers roasted in the oven, their skins blistering and perfuming the whole apartment with a smoky sweetness that made me forget about the rain outside. That soup became my answer to cold days and surprise ingredient deliveries.

I made this for a friend who swore she hated soup, claiming it was never filling enough. She finished her bowl, then asked if there was more, eyeing the pot on the stove. The croutons were her favorite part, she admitted, but the soup itself surprised her with how rich it felt. Now she texts me every autumn asking if its soup season yet.

Ingredients

• Red bell peppers: Roasting them until the skins char transforms their flavor from crisp and vegetal to smoky and sweet, the heart of this entire soup.
• Yellow onion: A medium onion adds just enough savory backbone without competing with the peppers.
• Garlic: Two cloves are perfect, minced fine so they melt into the base and add warmth.
• Carrot: One carrot brings a subtle natural sweetness and body to the broth.
• Olive oil: Use a good one for sautéing, it makes a difference in the depth of flavor.
• Tomato paste: Just a tablespoon deepens the color and adds a gentle umami note.
• Harissa paste: This is where the gentle heat lives, start with less if youre unsure and taste as you go.
• Smoked paprika: It echoes the roasted pepper smokiness and ties everything together beautifully.
• Vegetable broth: A liter of good broth makes the soup silky and full bodied.
• Sea salt and black pepper: Season thoughtfully, tasting before you serve.
• Lemon juice: Two teaspoons brighten the whole bowl and balance the richness.
• Heavy cream or coconut cream: Optional, but it adds a luxurious finish that feels indulgent.
• Rustic bread: Thick slices make the best croutons, with enough structure to stay crunchy.
• Dried oregano: A half teaspoon on the croutons adds an herby, Mediterranean touch.

Instructions

Roast the Peppers:

Preheat your oven to 220°C (425°F) and lay the whole red peppers on a baking tray. Roast them for 25 to 30 minutes, turning them every so often, until the skins blister and char in spots.

Steam and Peel:

Transfer the hot 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, then remove the seeds and stems and chop the flesh roughly.

Sauté the Aromatics:

Heat olive oil in a large pot over medium heat, add the chopped onion and diced carrot, and cook for 5 to 7 minutes until soft. Toss in the minced garlic and let it cook for just a minute until fragrant.

Build the Flavor Base:

Stir in the tomato paste, harissa, and smoked paprika, cooking for about a minute until the spices bloom and smell incredible.

Simmer the Soup:

Add the roasted pepper flesh and vegetable broth, bring everything to a simmer, cover the pot, and cook for 15 minutes to let the flavors meld.

Make the Croutons:

While the soup simmers, toss your bread cubes with olive oil, oregano, and salt, spread them on a tray, and bake at 200°C (400°F) for 8 to 10 minutes, tossing halfway, until golden and crisp.

Blend Until Silky:

Remove the soup from heat and use an immersion blender to purée it until completely smooth. If using 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, taste and adjust the seasoning with salt and pepper. Ladle the soup into bowls and scatter those crispy croutons on top.

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One evening I served this soup to my parents, who usually prefer heartier, meatier meals. My dad paused after his first spoonful, looked up, and said it tasted like sunshine in a bowl. My mom asked for the recipe on a scrap of paper, even though she never writes recipes down. That moment reminded me that good food doesnt need to be complicated to feel special.

How to Store and Reheat

This soup keeps beautifully in the fridge for up to four days in an airtight container. I often make a double batch on Sunday and eat it throughout the week, reheating individual portions on the stove over low heat and adding a splash of broth if it thickens. The croutons, however, lose their crunch quickly, so store them separately in a sealed bag at room temperature and add them fresh to each bowl.

Adjusting the Heat Level

If youre nervous about spice, start with just half a tablespoon of harissa and taste before adding more. I learned this after making a batch that had my friend reaching for milk halfway through her bowl. You can also serve extra harissa on the side so everyone can customize their own heat level, which works well when feeding a crowd with different spice tolerances.

Serving Suggestions and Pairings

This soup feels elegant enough for a dinner party but cozy enough for a weeknight. I love serving it with a simple green salad dressed in lemon vinaigrette and a crusty baguette on the side for dipping. A chilled Sauvignon Blanc complements the sweetness of the peppers, or if you prefer red, try a light Pinot Noir.

• Add a dollop of plain yogurt or crème fraîche on top for extra creaminess and tang.
• Garnish with fresh parsley, cilantro, or a drizzle of good olive oil for a restaurant style finish.
• For a heartier meal, serve alongside a grilled cheese sandwich or a warm grain salad.

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Theres something deeply satisfying about turning a pile of roasted vegetables into something this vibrant and comforting. I hope this soup finds its way into your regular rotation, especially on those days when you need a bowl of warmth and color.

Recipe FAQs

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

Yes, you can substitute with 2 cups of jarred roasted red peppers, drained. While fresh roasted peppers offer deeper flavor, jarred versions work well and save time. Skip the roasting step and add them directly when instructed.

→ How do I adjust the spice level?

Start with 1 teaspoon of harissa paste and taste before adding more. Harissa brands vary significantly in heat intensity. You can also substitute with a pinch of cayenne pepper or omit entirely for a mild, sweet pepper soup.

→ Can this soup be made ahead and frozen?

Absolutely. The soup freezes beautifully for up to 3 months. Cool completely before transferring to airtight containers. Prepare croutons fresh when serving for best texture, as they lose crispness when frozen.

→ What can I substitute for heavy cream?

Coconut cream provides rich, dairy-free creaminess. Greek yogurt or crème fraîche work wonderfully and add tangy depth. For a lighter version, skip the cream entirely—the blended peppers create natural body and silkiness.

→ How do I prevent the soup from being too thin?

Simmer uncovered for the final 5 minutes to reduce and concentrate flavors. Adding a small diced potato during the sautéing step creates natural thickness. Alternatively, use less broth initially and thin to desired consistency.

→ What other toppings pair well with this soup?

Fresh basil or cilantro adds herbaceous brightness. Crumbled feta or goat cheese provides tangy contrast. Toasted pine nuts or pumpkin seeds offer nutty crunch. A drizzle of quality olive oil or balsamic glaze enhances presentation.