Roasted Red Pepper Soup

The smell of charred pepper skin hit me the moment I opened the oven door, sweet and smoky all at once. I wasn't expecting much that afternoon, just testing a soup idea I'd scribbled on the back of a grocery receipt. But when I peeled those blistered red peppers and watched their juices run into the bowl, I knew I'd stumbled onto something worth keeping. The harissa was a last-minute addition, a jar I'd bought on a whim and forgotten about until that day. Now I can't imagine this soup without it.

I served this to a friend who swore she didn't like cooked peppers, and she scraped her bowl clean without a word. Halfway through her second serving, she looked up and asked if I'd used cream, surprised when I told her it was optional. The soup itself is so smooth and rich that you barely miss it. That night, we sat at the kitchen counter with bread in one hand and spoons in the other, talking until the pot was empty.

Ingredients

• Red bell peppers: Roasting them whole brings out their natural sugars and adds a smoky depth that raw peppers just don't have.
• Yellow onion: I like yellow for its mild sweetness, but a white onion works if that's what you have on hand.
• Garlic: Two cloves give you warmth without overpowering the peppers, and they smell incredible once they hit the oil.
• Carrot: It adds a subtle earthiness and a hint of natural sweetness that rounds out the flavor.
• Olive oil: Use a good one here, it carries all the aromatics and coats everything beautifully.
• Tomato paste: Just a spoonful deepens the color and adds a rich, savory backbone.
• Harissa paste: This is where the gentle heat comes in, start with less if you're unsure and taste as you go.
• Smoked paprika: A teaspoon gives you that campfire whisper without any actual smoke.
• Vegetable broth: The base that brings it all together, homemade or store-bought both work well.
• Sea salt and black pepper: Season at the end so you can adjust to your taste after blending.
• Lemon juice: A splash brightens everything and balances the sweetness of the peppers.
• Heavy cream or coconut cream: Optional, but it makes the soup feel like a warm hug in a bowl.
• Rustic bread: Thick slices with a sturdy crumb crisp up perfectly and don't go soggy in the soup.
• Dried oregano: A little herby note on the croutons ties the whole Mediterranean vibe together.

Instructions

Roast the Peppers:

Preheat your oven to 220°C (425°F) and lay the whole peppers on a baking tray. Let them roast for 25 to 30 minutes, turning them now and then until the skins blister and blacken in spots.

Steam and Peel:

Move the hot peppers into a bowl, cover it tightly, and let them steam for 10 minutes. The skins will slip off easily, and you can pull out the seeds and stems without any fuss.

Sauté the Base:

Heat olive oil in a large pot over medium heat, then add the onion and carrot. Cook them for 5 to 7 minutes until they soften and start to smell sweet, then toss in the garlic for another minute.

Build the Flavor:

Stir in the tomato paste, harissa, and smoked paprika, letting them cook for a minute until the kitchen smells incredible. This step wakes up all the spices.

Simmer the Soup:

Add the chopped roasted peppers and pour in the vegetable broth. Bring it to a gentle simmer, cover the pot, and let it cook for 15 minutes so everything melds together.

Make the Croutons:

While the soup bubbles away, toss your 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, until they turn golden and crunchy.

Blend Until Silky:

Take the pot off the heat and use an immersion blender to purée the soup until it's completely smooth. If you're using a countertop blender, work in batches and be careful with the hot liquid.

Finish and Season:

Stir in the lemon juice and cream if you're using it, then taste and adjust the salt and pepper. This is your moment to make it exactly how you like it.

Serve:

Ladle the soup into bowls and scatter a generous handful of crispy croutons on top. Serve it right away while the croutons are still warm and crunchy.

Save

One rainy Sunday, I made a double batch of this and froze half in jars. A few weeks later, when I was too tired to think about dinner, I pulled one out and reheated it on the stove. It tasted just as good as the day I made it, maybe even better after the flavors had time to settle. That's when this soup became one of my go-to moves for busy weeks.

How to Store and Reheat

Let the soup cool completely before transferring it to airtight containers. It keeps in the fridge for up to four days, and the flavors actually deepen as it sits. When you reheat it, do it gently on the stove over low heat, stirring now and then, and add a splash of broth if it's thickened up. The croutons are best made fresh, but you can store them in a sealed container at room temperature for a day or two and crisp them up again in a hot oven for a few minutes.

Pairing and Serving Ideas

This soup plays well with a crisp green salad dressed simply with lemon and olive oil. I've also served it alongside a grilled cheese sandwich, which felt a little indulgent but completely worth it. If you're pouring wine, a chilled Sauvignon Blanc cuts through the richness beautifully, but a light Pinot Noir works too if you prefer red. For a heartier meal, add a side of warm flatbread or pita with a little hummus.

Make It Your Own

You can swap the harissa for a pinch of red pepper flakes if that's what you have, or leave it out entirely for a milder version. I've stirred in fresh basil at the end for a summery twist, and once I added a handful of torn spinach just before blending for extra greens. If you want it creamier without dairy, cashew cream blends in beautifully and adds a subtle nuttiness.

• Top with a swirl of yogurt or crème fraîche for extra tang and richness.
• Garnish with fresh parsley, cilantro, or a drizzle of good olive oil just before serving.
• Use gluten-free bread for the croutons if you need to keep it celiac-friendly.

Save

This soup has a way of turning an ordinary evening into something special without asking much of you. I hope it becomes one of those recipes you reach for again and again.

Recipe FAQs

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

Yes, you can substitute with about 400g of jarred roasted red peppers to save time. However, freshly roasted peppers provide superior flavor and sweetness. If using jarred, drain them well and reduce cooking time slightly.

→ How can I adjust the spice level?

Harissa paste varies significantly in heat. Start with 1 teaspoon and taste before adding more. For a milder version, substitute with a pinch of cayenne pepper or omit entirely. The smoked paprika provides flavor without heat.

→ What's the best way to make this soup vegan?

Simply use coconut cream instead of heavy cream, or omit the cream altogether for a lighter version. The soup remains rich and silky from the blended vegetables. Ensure your bread for croutons doesn't contain dairy or eggs.

→ Can I make this soup ahead of time?

Absolutely. The soup keeps well in the refrigerator for 3-4 days and freezes beautifully for up to 3 months. Prepare croutons fresh before serving for optimal crunch, as they soften when stored with the soup.

→ What can I serve alongside this soup?

This soup pairs wonderfully with a simple green salad, crusty bread, or a grilled cheese sandwich. For a complete Mediterranean meal, serve with hummus, olives, and warm pita bread. A chilled Sauvignon Blanc complements the flavors beautifully.

→ Why do the peppers need to steam after roasting?

Steaming the roasted peppers in a covered bowl loosens the charred skins, making them much easier to peel. This 10-minute step ensures you can remove the skins cleanly without losing the tender, flavorful flesh underneath.