Roasted Red Pepper Soup (Printable)

Vibrant soup with sweet roasted peppers, harissa heat, and golden croutons. Mediterranean comfort in every spoonful.

# Ingredient List:

→ For the Soup

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, or to taste
11 - 1/2 teaspoon freshly ground black pepper
12 - 2 teaspoons fresh lemon juice
13 - 1/3 cup heavy cream or coconut cream (optional)

→ For the 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 to 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 to 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 to 10 minutes at 400°F, tossing halfway through, until golden and crisp.
07 - Remove the 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 Tips:

01 -
  • The roasted peppers bring an almost caramelized sweetness that feels comforting without being heavy.
  • Harissa adds just enough warmth to wake up your palate without overwhelming it.
  • Those golden croutons give you the crunch that turns a simple bowl into something you actually crave.
  • It comes together in under an hour, but tastes like you spent all day in the kitchen.
02 -
  • Steaming the roasted peppers in a covered bowl makes peeling them almost effortless, skipping this step means wrestling with stubborn skins.
  • Harissa pastes vary wildly in heat, so add half the amount first, taste, and adjust so you dont accidentally make it too spicy.
  • Blending hot soup can be dangerous, if using a countertop blender, never fill it more than halfway and hold the lid down with a towel.
03 -
  • Char the peppers until theyre deeply blistered, the more color they get, the smokier and sweeter your soup will taste.
  • If you want an even silkier texture, pass the blended soup through a fine mesh strainer to catch any stray bits of skin or seeds.
  • Make the croutons right before serving so they stay crispy, or toast them in a dry skillet for a minute to refresh leftovers.
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