Roasted Red Pepper Soup

The first time I made this soup was on a gray Sunday when I needed something to warm me from the inside out. I had a bag of red peppers that were starting to wrinkle and thought, why not let them go out in a blaze of glory. The smell of them roasting filled the entire apartment, sweet and savory all at once, drawing my roommate into the kitchen with a hopeful look in her eyes.

Last winter I served this at a dinner party where one guest announced she hated soup but then proceeded to have three bowls. The harissa adds this gentle warmth that sneaks up on you, making everyone lean in and ask what that special something is. I have started making double batches of the croutons because they disappear faster than I can get them to the table.

Ingredients

• 4 large red bell peppers: Roasting them concentrates their natural sweetness and creates that gorgeous deep red color that makes the whole dish feel special
• 1 medium yellow onion: This builds the savory foundation, so take the time to cook it properly until it is soft and translucent
• 2 cloves garlic: Freshly minced releases more aroma than pre-chopped, and that aroma is half the magic here
• 1 medium carrot: Adds natural sweetness and body without making the soup taste like carrot soup
• 2 tablespoons olive oil: One for roasting peppers and one for sautéing the base, split them before you start cooking
• 1 tablespoon harissa paste: This is where the soul lives, add more if you love heat but start here and taste as you go
• 1 teaspoon smoked paprika: Echoes the roasted flavor of the peppers and adds that beautiful smoky depth
• 1 teaspoon ground cumin: Provides an earthy back note that keeps the soup from being one note sweet
• 3 cups vegetable broth: Use a good quality one you would drink on its own because it becomes half the soup
• 1 (14 oz/400 g) can diced tomatoes: The acidity balances the sweetness of the roasted peppers beautifully
• 1 teaspoon salt: Essential to bring all the flavors forward, but trust your own taste buds
• ½ teaspoon freshly ground black pepper: Freshly ground makes a difference you can actually taste
• 1 teaspoon sugar: Just a tiny pinch if your peppers are not as sweet as you hoped, totally optional
• ¼ cup heavy cream or coconut cream: The luxury touch that makes the texture velvet instead of just smooth
• 2 cups day-old bread: Slightly stale bread actually makes better croutons because it crisps without burning
• 2 tablespoons olive oil: For coating the bread cubes evenly so every crouton is perfectly golden
• ½ teaspoon garlic powder: Distributes garlic flavor more evenly than fresh garlic would on croutons
• ½ teaspoon dried oregano: Adds an herby note that reminds you this is Mediterranean comfort food
• ¼ teaspoon salt: Just enough to make the croutons addictive without being overwhelming

Instructions

Roast the peppers to perfection:

Preheat your oven to 425°F and arrange those red pepper halves skin side up on a baking sheet like little crimson boats. Drizzle with one tablespoon of olive oil and let them roast for 25 to 30 minutes until their skins are blistered and blackened in spots.

Make the croutons while peppers roast:

Toss your bread cubes with olive oil, garlic powder, oregano, and salt until every piece is coated. Spread them on a separate tray and bake for 10 to 12 minutes, tossing once halfway through so they golden evenly all over.

Prep the roasted peppers:

Let those beauties cool until you can handle them, then slip off and discard the charred skins. Do not worry about removing every single speck of char because that flavor is part of the magic.

Build the flavor foundation:

Heat your remaining olive oil in a large pot over medium heat and add onion, garlic, and carrot. Sauté for 5 to 7 minutes, stirring occasionally, until everything is softened and fragrant.

Wake up the spices:

Stir in the harissa, smoked paprika, and cumin and cook for just one minute until the spices bloom and fill your kitchen with their warm aroma.

Simmer everything together:

Add your peeled roasted peppers, diced tomatoes with their juice, vegetable broth, salt, pepper, and sugar. Bring it to a boil, then lower the heat and let it simmer gently for 15 minutes so all the flavors can become friends.

Purée until silky:

Remove the pot from heat and use an immersion blender to purée until completely smooth. If you are using a regular blender, work in batches and leave the crack open for steam to escape.

Add the finishing touch:

Stir in your cream or coconut cream if you are using it, then taste and adjust the seasoning. Sometimes a little more salt or a splash more harissa is exactly what it needs.

Serve with style:

Ladle the hot soup into bowls and top generously with those crispy croutons you have been trying not to snack on. Finish with fresh herbs and maybe a tiny swirl of extra harissa or cream on top.

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My sister called me from across the country last week demanding this recipe after she had it at my house months ago. There is something about the combination of sweet roasted peppers and that gentle harissa heat that makes people remember it long after the bowls are empty.

Making It Your Own

I have started adding a roasted red potato to the pot sometimes when I want extra body without the cream. The potato disappears into the soup but leaves behind this incredible silky texture that makes people swear there is heavy cream in it even when there is not.

Perfect Pairings

This soup has become my go to for first dinner dates because it feels fancy but is actually impossible to mess up. I like to serve it with a simple green salad dressed with lemon and olive acid to cut through the richness. A crisp white wine like Sauvignon Blanc or a light wheat beer with citrus notes makes the whole meal feel complete.

Storage and Make Ahead Magic

This soup actually improves after a day in the refrigerator, which makes it perfect for meal prep or entertaining. The flavors meld and deepen in a way that makes freshly made soup taste simple by comparison. Store the soup and croutons separately or you will end up with soggy bread, which is nobody is idea of comfort food.

• The soup keeps beautifully for up to five days in the refrigerator and freezes for three months
• Reheat gently over low heat, stirring occasionally, and add a splash of broth if it has thickened
• Croutons can be made days ahead and refreshed in a 350°F oven for five minutes to restore their crunch

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There is nothing quite like sitting down with a bowl of this soup when the world outside is cold and gray. It is the kind of food that makes you feel taken care of, from the first smell of roasting peppers to that last satisfying crouton crunch.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth or cream if it thickens too much. Keep the croutons separate in a sealed bag at room temperature to maintain their crunch.

→ What can I substitute for harissa paste?

If you don't have harissa, you can create a similar heat level with a mixture of tomato paste, smoked paprika, cayenne pepper, and a touch of olive oil. Alternatively, use sriracha for a different but still delicious spicy kick, or simply increase the smoked paprika and add red pepper flakes for a milder version.

→ How do I get the smoothest texture?

Patience with roasting and blending makes all the difference. Let the peppers char thoroughly—the skins should be completely blackened in spots, which makes peeling easier and adds deep smoky flavor. When blending, use an immersion blender for 2-3 minutes or run a high-speed blender in batches for 60-90 seconds each. For restaurant-smooth results, pass the puréed soup through a fine-mesh sieve before adding cream.

→ Can I freeze this soup?

Yes, freeze it without the cream for best results. Cool completely, transfer to freezer-safe containers leaving 1-inch headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat slowly, then stir in the cream at the end. The croutons don't freeze well but can be made fresh in just 12 minutes whenever you're ready to serve.

→ What bread works best for croutons?

Day-old artisan bread with a sturdy crust creates the ideal texture—think sourdough, ciabatta, or a rustic country loaf. Fresh bread can work too; just cut it into cubes and let it air-dry for an hour before tossing with oil and seasonings. The key is using bread that's substantial enough to hold its shape while baking and become golden-crispy on the edges.

→ How can I adjust the spice level?

Start with 1 tablespoon of harissa for gentle warmth that most palates enjoy. For more heat, increase to 1.5 or 2 tablespoons. If you're sensitive to spice, reduce to 1 teaspoon or omit the harissa entirely and boost the smoked paprika instead. Remember that the flavors mellow slightly during cooking, so taste the finished soup before adjusting further.