Roasted Red Pepper Soup

The smell hit me before I even opened the oven door. Sweet, smoky, almost jammy from the heat. I was trying to clear out a drawer full of red peppers that had been sitting there a bit too long, and roasting them seemed like the easiest fix. What I didn't expect was how that one tray would turn into a soup so bright and velvety, I kept going back for another spoonful straight from the pot. I've made it a dozen times since, each one just as satisfying as that first accidental batch.

I made this for a friend who swore she didn't like soup unless it came with a sandwich on the side. She finished her bowl, then asked if there was more. We ended up sitting at the table much longer than planned, dipping the croutons and talking about nothing in particular. It was one of those nights where the food became the reason to linger, and I think that's when I realized this recipe had earned a permanent spot in my rotation.

Ingredients

• Red bell peppers: Roasting them until the skins blister completely transforms their flavor into something sweet, smoky, and almost meaty.
• Yellow onion: I like yellow onions here because they soften into the background and let the peppers shine without adding sharpness.
• Garlic: Just two cloves is enough to add warmth without overpowering the delicate sweetness of the roasted peppers.
• Carrot: It adds a hint of natural sweetness and body to the soup, making the texture richer when blended.
• Olive oil: Use a good one, it's the base flavor for both the soup and the croutons.
• Tomato paste: A tablespoon deepens the color and adds a subtle umami richness that balances the sweetness.
• Harissa paste: This is where the gentle heat comes in, start with less if you're unsure and build from there.
• Smoked paprika: It echoes the roasted flavor and gives the soup a faint campfire quality.
• Vegetable broth: The liquid base, make sure it's good quality because it really comes through in the final taste.
• Sea salt and black pepper: Season in layers, taste as you go, and adjust at the end after blending.
• Lemon juice: Just a couple teaspoons brighten everything up and cut through the richness.
• Heavy cream or coconut cream: Optional, but it makes the soup feel luxurious and silky, I usually can't resist adding it.
• Rustic bread: Thick slices with a good crust turn into the crunchiest croutons, stale bread actually works even better.
• Dried oregano: A little herb on the croutons ties them into the Mediterranean vibe of the soup.

Instructions

Roast the Peppers:

Preheat your oven to 220°C (425°F) and lay the whole peppers on a baking tray. Roast them for 25 to 30 minutes, turning them every so often until the skins are blistered, charred, and starting to collapse.

Steam and Peel:

Move the hot peppers into a bowl and cover tightly with plastic wrap or a lid. Let them steam for 10 minutes, then peel off the skins, pull out the stems and seeds, and chop the flesh roughly.

Sauté the Aromatics:

Heat olive oil in a large pot over medium heat, then add the chopped onion and carrot. Cook for 5 to 7 minutes until they've softened and smell sweet, then stir in the garlic for another minute.

Build the Flavor Base:

Add the tomato paste, harissa, and smoked paprika, stirring everything together and cooking for about a minute until it smells toasted and fragrant.

Simmer the Soup:

Toss in the roasted pepper flesh and pour in the vegetable broth. Bring it to a gentle simmer, cover the pot, and let it cook for 15 minutes so all the flavors meld together.

Make the Croutons:

While the soup bubbles away, toss your bread cubes with olive oil, oregano, and a pinch of salt. Spread them on a baking tray and bake at 200°C (400°F) for 8 to 10 minutes, tossing them halfway through until they're golden and crunchy.

Blend Until Silky:

Take the soup off the heat and use an immersion blender to purée it right in the pot until it's completely smooth. If you're using a countertop blender, work in batches and be careful with the hot liquid.

Finish and Season:

Stir in the lemon juice and cream if you're using it. Taste the soup and adjust the salt and pepper until it feels just right to you.

Serve:

Ladle the soup into bowls and top each one with a generous handful of crispy croutons. Serve it while it's still steaming hot.

Pin It

There was an afternoon when I made this and realized halfway through that I'd forgotten to buy cream. I served it anyway, just the soup and croutons, and honestly no one noticed. It tasted bright and full and completely satisfying on its own. Sometimes the simplest version is all you really need.

Making It Your Own

I've tried this with a dollop of tangy yogurt on top instead of cream, and it was fantastic. You can also toss in some fresh herbs like parsley or cilantro right before serving if you want a pop of green and freshness. If you like things spicier, a drizzle of extra harissa or a pinch of red pepper flakes will do the trick. This soup is forgiving and welcomes whatever small twists you want to add.

Storage and Reheating

The soup keeps beautifully in the fridge for up to four days, and it actually tastes even better the next day after the flavors have had time to settle. Reheat it gently on the stove over low heat, stirring occasionally. The croutons, however, lose their crunch once they sit in liquid, so I always make them fresh or store them separately in an airtight container and add them right before serving.

Pairing Suggestions

This soup feels like it was made for a simple side salad with lemon vinaigrette or a chunk of crusty bread with good butter. I've served it alongside grilled cheese sandwiches for a cozy lunch, and it's also lovely as a starter before something heartier like roasted chicken or a grain bowl. A chilled glass of Sauvignon Blanc or even a light Pinot Noir complements the smoky sweetness beautifully.

• Add a swirl of pesto on top for an herby twist.
• Try sprinkling some crumbled feta or goat cheese over the soup before adding croutons.
• If you want it heartier, stir in some cooked white beans or chickpeas before blending.

Pin It

This soup has become my go to whenever I want something warm and colorful without a lot of fuss. I hope it finds a spot in your kitchen too.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, the soup can be prepared up to 3 days in advance and stored in the refrigerator. Reheat gently on the stovetop and prepare fresh croutons just before serving for the best texture.

→ What can I use instead of harissa paste?

You can substitute harissa with a combination of red chili flakes and a pinch of cumin, or use a mild chili paste. Adjust the amount based on your preferred spice level.

→ How do I make this soup vegan?

Simply use coconut cream instead of heavy cream, or omit the cream entirely for a lighter version. The soup will still be rich and flavorful from the roasted peppers and vegetables.

→ Can I use jarred roasted red peppers instead of roasting my own?

Yes, you can use jarred roasted red peppers to save time. You'll need about 2 cups of drained jarred peppers. However, freshly roasted peppers will provide deeper, more complex flavor.

→ What's the best way to store leftover soup?

Store the soup in an airtight container in the refrigerator for up to 4 days. Keep croutons separate in a sealed container at room temperature to maintain their crispness. The soup also freezes well for up to 3 months.

→ How can I adjust the consistency of the soup?

If the soup is too thick, thin it with additional vegetable broth or water. If it's too thin, simmer uncovered for a few minutes to reduce, or add a small cooked potato before blending for extra body.