Save The steam rising from a pot of roasted red peppers carries a sweetness that pulls you right into the kitchen. I started making this soup on cooler evenings when I wanted something warm but not heavy, something colorful that could shake off the gray outside. The harissa was a later addition, born from a jar I'd bought impulsively and needed to use. Now I can't imagine the soup without that low, earthy heat threading through each spoonful.
I made this for a small dinner once when a friend mentioned she was trying to eat less meat. She had two bowls and asked for the recipe before dessert even came out. That night I realized how much a soup can carry a meal if it has enough personality, enough richness and contrast. The croutons were almost gone before we even sat down because people kept sneaking them off the tray.
Ingredients
- Red bell peppers: Roasting them until the skins blister concentrates their sugars and adds a slight smokiness that becomes the backbone of the soup.
- Yellow onion: Adds a mellow sweetness that balances the peppers without competing, and it melts into the background after blending.
- Garlic: Just enough to add warmth without taking over, especially once it softens in the oil.
- Carrot: Brings a subtle earthiness and a hint of natural sweetness that rounds out the flavor.
- Olive oil: Use a decent one, it carries the flavors as everything sautés and adds a silky finish.
- Tomato paste: Deepens the color and adds a concentrated umami note that makes the soup taste richer.
- Harissa paste: This is where the soup gets its personality, a warm, complex heat that builds gently.
- Smoked paprika: Adds another layer of smokiness that makes the roasted peppers taste even more intentional.
- Vegetable broth: The liquid base that ties everything together, let it simmer so the flavors meld.
- Sea salt and black pepper: Season carefully, tasting as you go, because the broth and harissa both bring their own saltiness.
- Lemon juice: A small splash at the end brightens everything and keeps the soup from feeling too heavy.
- Heavy cream or coconut cream: Optional, but it adds a luxurious texture and tames the heat just slightly.
- Rustic bread: Thick slices with a sturdy crumb hold up best when toasted into croutons.
- Dried oregano: A classic Mediterranean touch that makes the croutons smell like something from a tratoria.
Instructions
- Roast the Peppers:
- Preheat your oven to 220°C (425°F) and place the whole red peppers on a baking tray. Roast for 25 to 30 minutes, turning them occasionally, until the skins are blistered and charred in spots.
- 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. Peel off the skins, remove the seeds and stems, then roughly chop the flesh.
- Sauté the Aromatics:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced carrot, and sauté for 5 to 7 minutes until softened and starting to color lightly. Stir in the minced garlic and cook for another minute until fragrant.
- Build the Flavor Base:
- Stir in the tomato paste, harissa, and smoked paprika, cooking for about 1 minute until the paste darkens slightly and smells toasty. This step deepens the flavor before you add any liquid.
- Simmer the Soup:
- Add the roasted pepper flesh and vegetable broth to the pot. Bring everything to a simmer, cover, and let it cook gently for 15 minutes so the flavors blend together.
- Make the Croutons:
- While the soup simmers, toss the 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.
- 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, then taste and adjust the seasoning with more salt and pepper as needed. Ladle the soup into bowls and top each serving with a generous handful of crispy croutons.
Save There's something about a bowl of this soup on a quiet evening that feels like exactly what you needed without knowing it. The color alone is enough to improve your mood, and the first spoonful with a crouton that's still warm and crunchy makes you slow down and pay attention. It became one of those recipes I turn to when I want to feel like I'm taking care of myself, or someone else, without a lot of fuss.
Choosing Your Peppers
Red bell peppers are sweetest when they're firm, glossy, and heavy for their size. Avoid any with soft spots or wrinkled skin, they won't roast as well and can taste bitter. If you can find locally grown peppers in late summer, they'll have more flavor than the ones shipped from far away. I've also made this with a mix of red and orange peppers when that's what I had, and it still turned out beautifully.
Adjusting the Heat
Harissa can range from mildly spicy to quite fiery depending on the brand. Start with half the amount called for, taste the soup after blending, then add more if you want more kick. If you accidentally make it too spicy, a little extra cream or a squeeze of honey can tone it down. I keep a small jar of harissa in the fridge now because it's become my go-to for adding warmth to soups, stews, and even roasted vegetables.
Storing and Reheating
This soup keeps well in the fridge for up to four days and actually tastes better the next day once the flavors have had time to settle. Reheat it gently on the stove, adding a splash of broth or water if it's thickened up. The croutons, however, should be stored separately in an airtight container or they'll get soggy. Make a fresh batch if you're serving leftovers, it only takes ten minutes and makes all the difference.
- Freeze the soup in individual portions for up to three months, just leave out the cream until you reheat it.
- If you're making it ahead for a dinner party, blend it earlier in the day and reheat gently before serving.
- Leftover croutons are great tossed into salads or eaten as a snack with a little olive oil and sea salt.
Save This soup has become one of those recipes I'm proud to serve, the kind that looks and tastes like you put in more effort than you actually did. It's warm, bright, and just interesting enough to feel special without being fussy.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, the soup keeps well in the refrigerator for up to 4 days. Store in an airtight container and reheat gently on the stovetop. Prepare croutons fresh before serving for best texture.
- → What can I substitute for harissa paste?
Use a combination of red pepper flakes and cumin, or substitute with sriracha or another chili paste. Start with less and adjust to your preferred heat level.
- → How do I make this soup vegan?
Simply use coconut cream instead of heavy cream, or omit the cream entirely. The soup is naturally rich and creamy from the blended peppers and vegetables.
- → Can I use jarred roasted red peppers instead?
Yes, you can use jarred roasted peppers to save time. Drain them well and use about 3-4 cups. The flavor will be slightly different but still delicious.
- → What bread works best for croutons?
Rustic sourdough, ciabatta, or French bread work beautifully. Day-old bread is ideal as it crisps up better. For gluten-free, use your favorite gluten-free artisan bread.
- → How can I adjust the spice level?
Start with half the harissa paste and taste before adding more. You can also reduce or omit it entirely for a sweeter, milder soup that highlights the roasted peppers.