Roasted Red Pepper Soup (Print Version)

Vibrant soup with roasted peppers, harissa, and crispy croutons. Mediterranean comfort in a bowl.

# Components:

→ 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

→ 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

# Preparation Steps:

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, and let steam for 10 minutes. Peel off charred skins, remove seeds and stems, and roughly chop the flesh.
03 - Heat olive oil in a large pot over medium heat. Add chopped onion and carrot, sauté for 5-7 minutes until softened. Add minced garlic and cook for 1 minute.
04 - Stir in tomato paste, harissa paste, 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 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 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 -
  • It comes together faster than you'd expect, yet tastes like you've been simmering it all day.
  • The croutons add the perfect textural surprise—crispy against silky—which is honestly what keeps me coming back.
  • Harissa paste gives it an intriguing depth without being aggressively spicy, so everyone at the table stays happy.
02 -
  • Don't skip the steaming step after roasting—I learned this the hard way when I tried to peel hot peppers without it and lost half the flesh trying to scrape off stubborn skin.
  • Taste and adjust your harissa gradually, especially if this is your first time using it—some brands are fiery and others are mild, so there's no one-size-fits-all measurement.
03 -
  • If your peppers aren't charring evenly, move your oven rack closer to the top—proximity to direct heat is what creates that important blistered skin.
  • Make the croutons up to two days ahead and store them in an airtight container so they stay crispy, or refresh them in a 180°C oven for 3 minutes if they've gone soft.
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