Save It The first time I made this soup, it was snowing outside and I had four red peppers that needed using urgently. I roasted them until the skins turned almost black, that perfect char that gives this soup its soul. The smell of roasting garlic filled my kitchen, making the whole house feel like a warm embrace on a cold day. Now its my go-to when I need something that feels like a hug in a bowl.
I served this to my sister last winter when she was recovering from a bad cold. She took one sip and actually stopped talking for a full minute, which never happens. The way the velvety texture coats your spoon while that gentle heat from the harissa builds in the background is something special. She asked for the recipe before she even finished her bowl.
Ingredients
- 4 large red bell peppers: Look for peppers that feel heavy and have smooth, shiny skin for the sweetest flavor after roasting
- 1 medium yellow onion, diced: Yellow onions have the right balance of sweetness and savory depth
- 1 medium carrot, peeled and diced: This adds extra natural sweetness and body to the soup
- 1 head garlic: Roasting tames the sharpness and brings out mellow, almost buttery notes
- 1 medium potato, peeled and diced: The secret to making this soup silky without any heavy cream
- 2 tbsp olive oil, plus extra for drizzling: Use a good quality extra virgin oil here since the flavor comes through
- 1 tbsp tomato paste: Concentrates the roasted pepper flavor and adds depth
- 1½ tsp harissa paste: Start with less if you are sensitive to heat, you can always add more
- 4 cups (1 liter) vegetable broth: A good quality broth makes a difference, homemade if you have it
- 1 tsp smoked paprika: Reinforces the smoky notes from the roasted peppers
- Salt and freshly ground black pepper, to taste: Season generously as the soup needs it to pop
- ¼ cup crème fraîche or plain Greek yogurt: The tangy creaminess cuts through the rich peppers beautifully
- Fresh cilantro or parsley leaves: Adds a bright, fresh contrast to the deep flavors
- Crusty bread, for serving: Essential for soaking up every last drop
Instructions
- Get the oven hot:
- Preheat to 425°F (220°C) and clear your rack space for the baking sheet
- Prep the peppers and garlic:
- Cut peppers in half and remove seeds, then slice the top off the garlic head to expose cloves, drizzle with oil, and wrap in foil
- Roast until charred:
- Place everything on a parchment-lined sheet and roast 25 to 30 minutes until pepper skins blister and blacken
- Peel and prep the roasted goods:
- Let cool enough to handle, then slip off those charred skins and squeeze the soft garlic from its wrapper
- Build the base:
- Heat olive oil in your pot and sauté onion, carrot, and potato for 5 to 7 minutes until they soften
- Wake up the spices:
- Stir in tomato paste and harissa, cooking for just a minute to bloom their flavors
- Bring it all together:
- Add roasted peppers, garlic, smoked paprika, and broth, then simmer 15 to 20 minutes until everything is tender
- Make it silky:
- Blend in batches or use an immersion blender until completely smooth, then season with salt and pepper
- Finish and serve:
- Ladle into bowls and swirl with crème fraîche, herbs, and that good crusty bread alongside
Save It This recipe became a staple in my house after a particularly rough week when cooking dinner felt like climbing a mountain. Something about roasting vegetables felt therapeutic and the result was so comforting. Now it is the soup I make when I need to feed both my body and my spirit.
Making It Your Own
The beauty of this soup is how well it adapts to what you have or what you are craving. A pinch of cumin adds earthiness while a splash of sherry vinegar right at the end brightens everything up beautifully.
Perfect Pairings
A simple green salad with a bright vinaigrette cuts through the richness perfectly. Grilled cheese sandwiches work wonderfully too, especially with a sharp cheddar that stands up to the bold flavors.
Make Ahead Magic
This soup actually improves after a day in the refrigerator as the flavors meld together. Store it in an airtight container and reheat gently, adding a splash of water if it has thickened too much.
- The soup freezes beautifully for up to three months
- Leave out the garnish when freezing and add fresh when serving
- Reheat on the stove over low heat to maintain that silky texture
Save It There is something deeply satisfying about transforming a pile of raw vegetables into something so velvety and comforting. I hope this soup brings your kitchen the same warmth it brings to mine.
Common Questions About Recipes
- → Can I make this ahead of time?
Yes, this actually improves after resting. The flavors meld beautifully and it keeps well refrigerated for 3-4 days. Reheat gently over medium-low heat.
- → How can I adjust the spice level?
Start with half the harissa and taste before adding more. You can also substitute with smoked paprika for a milder version or add cayenne if you prefer more heat.
- → What's the best way to puree the soup?
An immersion blender works perfectly directly in the pot. If using a standard blender, puree in batches and be careful with hot liquids—vent the blender lid slightly.
- → Can I freeze this?
Absolutely. Cool completely before transferring to airtight containers. It freezes well for up to 3 months. Thaw overnight in the refrigerator.
- → What can I serve alongside?
Crusty bread is classic for dipping. A simple green salad with citrus vinaigrette complements the richness. Grilled cheese pairs wonderfully too.
- → Is there a shortcut for roasting the peppers?
You can use jarred roasted red peppers in a pinch, though fresh-roasted will always have superior flavor. Drain jarred peppers well before using.