Save It The first time I made roasted red pepper soup, I was housesitting for a friend during a rainy weekend and her garden was overflowing with peppers. I spent the whole afternoon roasting them until the kitchen smelled like charred sweetness, and that first spoonful felt like discovering a secret language between smoke and cream.
I served this at a dinner party last winter, and my friend Sarah literally stopped talking mid-sentence after her first taste. She said it tasted like something you would order at a restaurant and then try unsuccessfully to recreate at home, which might be the best compliment I have ever received.
Ingredients
- 4 large red bell peppers: Roasting these until the skins char is what gives the soup its deep, almost sweet flavor and that gorgeous orange-red color
- 1 medium yellow onion: The foundation that softens into sweetness as it sautes, balancing the peppers intensity
- 2 cloves garlic: Minced fine so it melts into the base without any harsh bites
- 1 medium carrot: Adds natural sweetness and body that keeps the soup from feeling too thin
- 2 tablespoons olive oil: One for roasting the peppers, one for building the soup base
- 1 tablespoon harissa paste: This North African chili paste brings subtle heat and complexity you cannot get from plain red pepper flakes
- 1 teaspoon smoked paprika: Deepens the smoky notes from the roasted peppers
- 1 teaspoon ground cumin: Earthy warmth that hints at Mediterranean origins
- 3 cups vegetable broth: Use a good quality one because it becomes the backbone of the soup
- 1 (14 oz/400 g) can diced tomatoes: Provides acidity and body that balances the roasted sweetness
- 1 teaspoon salt: Start here and adjust to your taste
- ½ teaspoon freshly ground black pepper: Freshly ground makes a real difference here
- 1 teaspoon sugar: Optional but helps if your peppers are not very sweet or the tomatoes seem acidic
- ¼ cup heavy cream or coconut cream: Makes it velvety and luxurious, though the soup is still lovely without it
For the Crispy Croutons
- 2 cups day-old bread: Slightly stale bread actually crisps up better than fresh, so do not worry about using that leftover loaf
- 2 tablespoons olive oil: Toss the cubes well so every piece gets coated and golden
- ½ teaspoon garlic powder: Distributes garlic flavor evenly without any burnt bits
- ½ teaspoon dried oregano: Mediterranean herbs complement the soup perfectly
- ¼ teaspoon salt: Just enough to make you want to keep snacking
For Garnish
- Fresh parsley or cilantro: Adds a bright pop of color and freshness against the deep orange soup
- Extra harissa or cream: For serving, letting everyone customize their bowl
Instructions
- Roast the peppers to perfection:
- Preheat your oven to 425°F (220°C) and arrange the red pepper halves, skin side up, on a baking sheet. Drizzle with 1 tablespoon olive oil and roast for 25 to 30 minutes until the skins are deeply charred and blistered. The peppers should feel soft when you press them.
- Make the croutons while peppers roast:
- Toss the bread cubes with olive oil, garlic powder, oregano, and salt until evenly coated. Spread on a separate baking tray and bake for 10 to 12 minutes, tossing once halfway through, until golden and crispy. Set aside to cool completely.
- Prep the roasted peppers:
- Once the peppers are cool enough to handle, peel off and discard the charred skins. Do not worry about removing every single bit of char, that flavor is precious.
- Build your soup base:
- Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the onion, garlic, and carrot, sauteing for 5 to 7 minutes until softened and fragrant. Take your time here, this is where the foundation gets built.
- Wake up the spices:
- Stir in the harissa, smoked paprika, and cumin. Cook for just 1 minute until the spices bloom and become fragrant, stirring constantly so nothing burns.
- Simmer everything together:
- Add the roasted peppers, diced tomatoes with their juice, vegetable broth, salt, pepper, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes to let all the flavors meld together.
- Puree until silky:
- Remove from heat and use an immersion blender to puree until completely smooth. If using a regular blender, work in batches and be careful with hot liquid. The texture should be velvety and luxurious.
- Add the final touch of richness:
- Stir in the cream or coconut cream if using. Taste and adjust the seasoning, adding more salt or a splash more harissa if you want more heat.
- Bring it all together at the table:
- Ladle the soup into bowls and top generously with those crispy croutons, fresh herbs, and a swirl of extra harissa or cream if you like. Serve immediately while the croutons still have their crunch.
Save It This soup has become my go-to when someone needs comfort food but I want to serve something that feels special and intentional, like a hug that also happens to be impressive.
Making It Your Own
I have discovered that adding a roasted potato or two before blending gives the soup incredible body without any cream. For a protein boost, I sometimes stir in white beans during the last few minutes of simmering, and they practically disappear while making the soup more substantial. The possibilities are endless once you understand the base.
Pairing Suggestions
This soup shines alongside a simple green salad with a bright vinaigrette to cut through the richness. A grilled cheese sandwich made with sharp cheddar feels nostalgic yet perfect, or you can go lighter with just the croutons and maybe some sliced avocado. For drinks, a crisp white wine like Sauvignon Blanc cuts the sweetness beautifully.
Storage and Make-Ahead Tips
The soup actually tastes better the next day as the flavors deepen and meld together. Store it in an airtight container in the refrigerator for up to 4 days. The croutons, however, must be stored separately at room temperature in a sealed bag or container to maintain their crunch. You can also freeze the soup for up to 3 months, though I would leave out the cream until after you reheat it.
- Reheat frozen soup slowly over medium-low heat, stirring occasionally to prevent scorching
- Refresh day-old croutons in a 350°F oven for 5 minutes to restore their crunch
- If the soup seems too thick after reheating, thin it with a splash of broth or water
Save It There is something deeply satisfying about turning a handful of humble ingredients into something that tastes like it came from a professional kitchen. This soup proves that simple things, done with care, become extraordinary.
Common Questions About Recipes
- → Can I make this soup ahead of time?
Absolutely. The soup actually develops deeper flavors when made 1-2 days ahead. Store in an airtight container in the refrigerator and reheat gently over medium-low heat, adding a splash of broth if needed to adjust consistency.
- → How do I roast red peppers without an oven?
You can char peppers directly over a gas burner flame, turning with tongs until all sides are blackened. Place in a bowl, cover with plastic, and steam for 10 minutes before peeling. Alternatively, use jarred roasted peppers for a quicker version.
- → What can I use instead of harissa?
Substitute with a mix of Sriracha and smoked paprika, or use red pepper flakes blended with a little tomato paste. For a milder version, simply increase the smoked paprika and add a pinch of cayenne to taste.
- → How long will the croutons stay crispy?
Homemade croutons stay fresh for up to 1 week in an airtight container at room temperature. If they soften slightly, recrisp them in a 350°F oven for 5 minutes. They freeze well for up to 3 months.
- → Can I freeze this soup?
Yes, freeze the soup without cream for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Add cream or coconut cream after reheating for the best texture and consistency.