Roasted Red Pepper Soup (Printable)

A silky vibrant soup with roasted peppers, garlic, and harissa for gentle warmth

# Ingredient List:

→ Vegetables

01 - 4 large red bell peppers
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, unpeeled
04 - 1 medium carrot, peeled and chopped
05 - 1 celery stalk, chopped

→ Liquids

06 - 3 cups vegetable broth
07 - 2 tablespoons olive oil

→ Flavorings

08 - 1 to 2 teaspoons harissa paste, to taste
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - Salt and freshly ground black pepper, to taste

→ Garnishes

12 - 1/4 cup crème fraîche or plain yogurt
13 - Fresh parsley or cilantro, chopped
14 - Crusty bread, for serving

# Directions:

01 - Preheat oven to 425°F. Place red peppers and unpeeled garlic cloves on a baking sheet. Drizzle with 1 tablespoon olive oil and roast for 25 to 30 minutes, turning once, until peppers are charred and soft and garlic is caramelized.
02 - Transfer roasted peppers to a bowl and cover with a plate or plastic wrap. Let steam for 10 minutes, then peel and deseed the peppers. Squeeze the roasted garlic from its skins.
03 - In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add chopped onion, carrot, and celery. Cook for 5 to 7 minutes, stirring, until softened.
04 - Add roasted peppers, roasted garlic, smoked paprika, cumin, and harissa paste. Stir well and cook for 1 minute until fragrant.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Use an immersion blender to puree until silky smooth, or transfer soup in batches to a countertop blender. Season with salt and pepper to taste.
07 - Serve hot, garnished with crème fraîche or yogurt and fresh herbs. Add crusty bread on the side if desired.

# Expert Tips:

01 -
  • It's proof that the simplest ingredients can create something restaurant-quality when treated with a little patience and heat.
  • The roasting step does almost all the flavor work for you, so the actual cooking feels effortless once those peppers are charred.
  • This is the kind of soup that works equally well as an elegant dinner starter or a cozy lunch you eat straight from the pot.
02 -
  • Don't skip the 10-minute steam after roasting—it makes peeling the peppers infinitely easier and prevents burned fingers and frustrated cursing.
  • The harissa paste strength varies wildly between brands, so taste as you go rather than dumping in the full amount; you can always add heat, but you can't really take it back.
03 -
  • Save a ladle of the soup before blending and swirl it back in at the end for a rustic texture that feels more textured than completely smooth.
  • For extra smokiness, char your peppers directly over a gas flame using tongs, or add a pinch of smoked chili flakes to the pot.
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