Roasted Red Pepper Soup

The first time I made this soup, it was a gray rainy Tuesday and I was desperate for something that felt like sunshine in a bowl. My kitchen filled with this incredible roasted pepper aroma that had my neighbor knocking on my door to ask what I was making. Now whenever I see red bell peppers at the farmers market, I grab twice as many as I need because I know this soup is in my future.

Last winter my sister came over feeling under the weather and I served her this soup with extra harissa. She sat at my counter wrapped in a blanket, dipping crusty bread and telling me it was exactly what her body needed. Now she requests it every time she visits, and honestly I am happy to oblige since it makes the whole house smell amazing.

Ingredients

• 4 large red bell peppers: The sweeter and redder they are, the more vibrant your soup will be
• 1 medium yellow onion: Diced small so it melts into the background
• 1 medium carrot: Adds natural sweetness without changing the flavor profile
• 1 head garlic: Roasting transforms sharp garlic into something mellow and almost caramel-like
• 1 medium potato: The secret ingredient that makes this soup velvety without any cream
• 2 tbsp olive oil: Save your good extra virgin oil here since the flavor really comes through
• 1 tbsp tomato paste: Concentrates all those roasted pepper flavors
• 1½ tsp harissa paste: Start with less if you are sensitive to heat
• 4 cups vegetable broth: Use a good quality one or make your own if you have time
• 1 tsp smoked paprika: Deepens that roasted flavor you get from the peppers
• Salt and pepper: Taste at the end since smoked ingredients vary in intensity

Instructions

Get your oven nice and hot:

Preheat to 425°F and move your oven rack to the upper middle position

Prep the peppers and garlic:

Cut peppers in half and remove all those white membranes and seeds, then slice just the top off the garlic head so the cloves are exposed

Roast until deeply charred:

Place peppers cut side down on parchment, wrap the garlic in foil with a drizzle of oil, and let them get blistered and blackened for about 25 to 30 minutes

Handle the roasted goods:

Let everything cool until you can touch it, then peel those charred skins off the peppers and squeeze out all that sweet roasted garlic

Build your soup base:

Heat oil in your big pot and cook onion, carrot, and potato until they soften up and start smelling sweet

Add the punchy stuff:

Stir in tomato paste and harissa and let them cook for just a minute to bloom those flavors

Bring it all together:

Add your roasted peppers, that amazing garlic, smoked paprika, and broth, then simmer until everything is meltingly tender

Make it silky:

Blend it all up until completely smooth, and if you are a perfectionist like me, strain it through a fine mesh sieve

Finish and serve:

Ladle into bowls and add whatever garnishes make you happy, though that creamy swirl and fresh herbs are pretty perfect

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This soup has become my go to when I want to make someone feel cared for without spending all day in the kitchen. Something about that red bowl just makes people pause and take a breath before they start eating.

Make It Your Own

I have played around with adding different spices and sometimes I throw in a pinch of cumin or coriander for a slightly different direction. Once I added a splash of sherry vinegar at the end and the bright acidity made everything pop in such a good way.

Serving Suggestions

This soup wants something carb heavy to dip into it, so crusty bread is basically non negotiable at my table. I have also served it alongside grilled cheese sandwiches for the ultimate comfort meal situation.

Storage and Meal Prep

This soup honestly tastes better the next day when all those flavors have had time to get to know each other properly. I make big batches and freeze individual portions for those nights when cooking feels like too much.

• Cool completely before freezing to avoid ice crystals
• Leave space in containers since liquid expands when frozen
• Thaw overnight in the fridge for the best texture

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I hope this soup brings a little warmth to your kitchen like it has to mine so many times.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup actually improves in flavor when made ahead. The roasted pepper and garlic flavors deepen after resting. Store in the refrigerator for up to 3 days and reheat gently before serving.

→ How can I adjust the spice level?

The harissa paste provides the main heat. Start with 1½ teaspoons as written, then reduce to ½ teaspoon for mild or increase to 2-3 teaspoons for extra spice. Taste as you go and adjust gradually.

→ What can I substitute for harissa paste?

If unavailable, try a blend of smoked paprika, cayenne pepper, and a touch of tomato paste. Sriracha or red pepper flakes can work in a pinch, though they'll provide a slightly different flavor profile.

→ Is this soup freezer-friendly?

Absolutely. Cool completely before transferring to airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding a splash of broth if needed to adjust consistency.

→ Can I use jarred roasted peppers?

You can substitute jarred roasted peppers to save time. Use about two 12-ounce jars, draining well. The flavor will still be delicious, though fresh-roasted peppers provide a sweeter, more intense flavor and better texture.

→ What's the purpose of the potato?

The potato adds natural body and creaminess without dairy. It helps create that silky texture when pureed. You can omit it for a lighter soup, though the result will be slightly thinner.