Roasted Red Pepper Soup

The soup sat simmering on the stove while I nervously checked the oven for the third time, convinced I'd burned the peppers. Their skins were blistered and black, exactly as they should be, but I hadn't learned that yet. My neighbor Rosa leaned over the pot, inhaled deeply, and said something in Italian I didn't understand, but her smile told me everything. That afternoon taught me that sometimes the most beautiful dishes start by setting things on fire.

I made this soup on a rainy Tuesday when my sister called to say she was stopping by with her new boyfriend. I panicked, checked the fridge, found four lonely peppers and some stale bread. An hour later, they were both scraping their bowls clean and asking for the recipe. He's now my brother in law, and she still credits this soup for sealing the deal, though I think that's generous.

Ingredients

• Red bell peppers: Choose firm, glossy ones with thick walls because they roast better and yield more flesh after peeling.
• Yellow onion: The sweetness balances the smoky char from the peppers and adds depth without overpowering.
• Garlic: Just two cloves is enough since it intensifies as it cooks with the tomato paste.
• Carrot: It adds a subtle earthiness and natural sweetness that rounds out the bright pepper flavor.
• Olive oil: Use a decent one because you'll taste it in both the soup base and the croutons.
• Tomato paste: This deepens the color and adds umami, turning the soup from good to unforgettable.
• Harissa paste: Start with less than you think because brands vary wildly in heat and you can always add more.
• Smoked paprika: It echoes the roasted pepper char and ties the whole flavor profile together beautifully.
• Vegetable broth: Homemade is lovely, but a good quality store bought works perfectly fine here.
• Sea salt and black pepper: Taste as you go because the broth and harissa both bring saltiness to the party.
• Lemon juice: Those two teaspoons at the end wake up every other flavor, don't skip this step.
• Heavy cream or coconut cream: Optional but it makes the soup luscious and mellows any lingering heat from the harissa.
• Rustic bread: Day old bread actually works better for croutons because it crisps up without drying out completely.
• Dried oregano: A little herb on the croutons adds another layer without cluttering the bowl.

Instructions

Char the peppers:

Set your oven to 220°C and let those whole peppers blister and blacken on a baking tray, turning them every so often. The kitchen will smell like a campfire in the best possible way.

Steam and peel:

Transfer the hot peppers to a bowl, cover tightly, and let them steam for ten minutes so the skins slip off like magic. Peel away the charred skin, pull out the seeds and stems, then chop the soft flesh roughly.

Build the base:

Heat olive oil in a large pot over medium heat and cook the onion and carrot until they soften and start to smell sweet, about five to seven minutes. Toss in the garlic and let it cook just one minute until fragrant.

Toast the spices:

Stir in tomato paste, harissa, and smoked paprika, cooking for about a minute until everything smells deep and toasted. This step is where the soup finds its soul.

Simmer together:

Add your chopped roasted peppers and vegetable broth, bring it all to a gentle simmer, then cover and let it cook for fifteen minutes. The flavors will meld and deepen while you handle the croutons.

Make the croutons:

Toss your bread cubes with olive oil, oregano, and a pinch of salt, spread them on a tray, and bake at 200°C for eight to ten minutes, shaking the pan halfway through. They should turn golden and crunchy, resist eating them all before serving.

Blend until silky:

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

Finish and season:

Stir in lemon juice and cream if you're using it, then taste and adjust with more salt or pepper as needed. The soup should taste bright, rich, and just warm enough from the harissa.

Serve with crunch:

Ladle the hot soup into bowls and top generously with those crispy croutons. Serve immediately while the contrast between creamy and crunchy is at its peak.

Save Pin

One winter evening, my friend came over feeling miserable with a cold, and I reheated a container of this soup I'd frozen. She sat at my kitchen table in three sweaters, cradling the bowl like it was medicine. Halfway through, she looked up and said it was the first thing that had tasted like anything in days. We didn't talk much after that, just sat quietly while the steam curled up between us.

Making It Your Own

If harissa isn't your thing, try a pinch of cayenne or a few dashes of hot sauce instead. I've also stirred in a spoonful of miso paste for extra umami when I'm out of tomato paste, and it works surprisingly well. Some nights I skip the cream entirely and top each bowl with a swirl of good olive oil and a handful of fresh herbs. The soup is forgiving and adapts to whatever your pantry or mood offers.

Storage and Reheating

This soup keeps beautifully in the fridge for up to four days and actually tastes better the next day once the flavors have mingled. I freeze it in single serving containers and pull one out on nights when cooking feels impossible. Reheat gently on the stove, adding a splash of broth or water if it's thickened up, and make fresh croutons because they don't freeze well. The contrast of hot soup and just baked croutons is worth the extra ten minutes.

Serving Suggestions

I love this soup with a simple green salad dressed in lemon vinaigrette, the acidity plays nicely against the richness. A chunk of crusty bread for dipping never hurts, even though you've already got croutons in the bowl. On fancier nights, I've served it as a starter before roasted chicken or grilled fish, and it always sets the right tone.

• A dollop of plain yogurt or crème fraîche on top adds tang and creaminess.
• Garnish with fresh parsley, cilantro, or even basil for a bright herbal note.
• Pair it with a chilled Sauvignon Blanc or a light Pinot Noir if you're pouring wine.

Save Pin

This soup has pulled me through cold evenings, surprise guests, and days when I needed something warm and uncomplicated. I hope it does the same for you.

Recipe Questions & Answers

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

Yes, jarred roasted red peppers work well as a time-saving alternative. Use about 400-450g drained peppers. The flavor will be slightly different but still delicious.

→ How spicy is this soup with harissa paste?

The heat level depends on your harissa brand. Start with 1 tablespoon and taste before adding more. You can always increase the spice, but it's harder to reduce it once added.

→ Can I make this soup ahead of time?

Absolutely. The soup keeps well in the refrigerator for up to 4 days. Store croutons separately in an airtight container to maintain their crispness. Reheat soup gently on the stovetop.

→ What can I substitute for heavy cream?

Coconut cream works beautifully for a dairy-free option. Greek yogurt or crème fraîche add tanginess. You can also omit cream entirely for a lighter, broth-based soup.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Freeze without the cream, then stir it in after reheating. Always make fresh croutons for serving.

→ What bread works best for croutons?

Rustic breads like sourdough, ciabatta, or French bread create the crispiest croutons. Day-old bread actually works better as it has less moisture and crisps up beautifully.