Roasted Red Pepper Soup (Print Version)

Vibrant soup with roasted red peppers, harissa, and golden croutons. Smooth, sweet, and subtly spicy.

# What You Need:

→ 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
11 - 1/2 teaspoon freshly ground black pepper
12 - 2 teaspoons 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

# How To Make:

01 - Preheat oven to 425°F. Place whole red peppers on a baking tray and roast for 25-30 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 5-7 minutes until softened. Add minced 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 - While the soup simmers, toss bread cubes with olive oil, oregano, and salt. Spread on a baking tray and bake for 8-10 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 Advice:

01 -
  • The roasted peppers turn jammy and concentrated, giving the soup a natural sweetness that needs almost no help.
  • It looks impressively vibrant in the bowl, the kind of dish that makes people lean in before they even taste it.
  • The croutons add a satisfying crunch that keeps each bite interesting instead of just smooth and predictable.
  • You can make it as mild or as spicy as you want by dialing the harissa up or down.
02 -
  • Let the roasted peppers steam in a covered bowl, it makes peeling the skins so much easier and they practically slide off.
  • Taste the harissa before adding it all at once, some brands are much spicier than others and you can always add more.
  • Blend the soup thoroughly, any chunks will change the texture from silky to rustic, which is fine if you prefer it that way.
  • Don't skip the lemon juice at the end, it lifts the whole soup and balances the richness.
03 -
  • Char the peppers more than you think you should, the blackened skin is what you'll peel away and the flesh underneath will be sweet and smoky.
  • Use a high-sided pot when blending with an immersion blender to avoid splattering hot soup everywhere.
  • If you want a thicker soup, add a peeled potato when you simmer it, it'll blend in and give the soup more body.
  • A drizzle of good olive oil on top of each bowl just before serving adds a richness that feels restaurant-worthy.
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