Roasted Red Pepper Soup (Printable Version)

Silky soup made with roasted red peppers, caramelized garlic, and harissa. Mediterranean flavors in a comforting, vegetarian dish.

# What You'll Need:

→ 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
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. Peel and deseed the peppers. Squeeze roasted garlic from its skins.
03 - In a large pot, heat 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 purée until silky smooth. Alternatively, 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.

# Additional Tips::

01 -
  • It tastes like something you'd order at a cozy bistro, but you made it with pantry staples and whatever vegetables were hanging around.
  • The roasted garlic becomes sweet and jammy, adding a depth you can't fake with powder.
  • Harissa brings warmth without overwhelming heat, so you can adjust it based on your mood or who you're feeding.
  • It reheats beautifully and somehow tastes even better the next day when the flavors have had time to settle in together.
02 -
  • Don't skip the steaming step after roasting the peppers, it makes peeling them almost effortless and saves you from standing at the sink scraping away stubborn bits of skin.
  • Taste the soup before you add salt, because some vegetable broths are quite salty and you might not need much at all.
  • If your blender isn't powerful, blend in smaller batches and let the soup cool slightly first to avoid any dangerous splattering.
03 -
  • Roast extra peppers and garlic while the oven is hot, then store them in olive oil in the fridge to use in pastas, sandwiches, or grain bowls throughout the week.
  • If you want a creamier texture without dairy, blend in half an avocado or a few tablespoons of tahini, it adds richness and keeps the soup silky.
  • For a smoky depth, char one of the peppers directly over a gas flame instead of roasting it in the oven, it only takes a few minutes and the flavor is incredible.
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