Roasted Red Pepper Soup (Printable Version)

Vibrant soup with roasted red peppers, garlic, and harissa for a warming, flavorful Mediterranean experience.

# What You Need:

→ Vegetables

01 - 4 large red bell peppers
02 - 1 medium yellow onion, diced
03 - 1 medium carrot, peeled and diced
04 - 1 head garlic
05 - 1 medium potato, peeled and diced

→ Pantry

06 - 2 tablespoons olive oil, plus extra for drizzling
07 - 1 tablespoon tomato paste
08 - 1½ teaspoons harissa paste
09 - 4 cups vegetable broth
10 - 1 teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - ¼ cup crème fraîche or plain Greek yogurt
13 - Fresh cilantro or parsley leaves
14 - Crusty bread for serving

# How to Make:

01 - Preheat the oven to 425°F.
02 - Cut the red peppers in half, remove seeds and membranes, and place them cut-side down on a baking sheet lined with parchment paper. Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and place on the baking sheet.
03 - Roast peppers and garlic for 25 to 30 minutes, until the pepper skins are charred and blistered. Remove and let cool.
04 - Once cooled, peel the skins off the peppers and squeeze the roasted garlic cloves from their skins.
05 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add onion, carrot, and potato. Sauté for 5 to 7 minutes until softened.
06 - Stir in tomato paste and harissa paste; cook for 1 minute.
07 - Add roasted peppers, roasted garlic, smoked paprika, and vegetable broth. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes until vegetables are tender.
08 - Puree the soup in batches using a blender or with an immersion blender until silky smooth. Season with salt and pepper to taste.
09 - Ladle into bowls, swirl with crème fraîche or yogurt, and garnish with fresh herbs as desired. Serve with crusty bread.

# Expert Tips:

01 -
  • The peppers become impossibly silky and naturally sweet without a single ounce of cream in sight until the optional swirl at the end.
  • Harissa adds just enough heat and complexity to keep things interesting without overwhelming anyone at your table.
  • It comes together in under an hour, yet tastes like you spent the whole afternoon on it.
02 -
  • Don't skip the roasting step even if you're tempted; it's what transforms regular peppers into something that tastes restaurant-quality and complex.
  • The potato is not optional because it creates natural creaminess; without it, you'd need cream or some other fat to get that silky texture.
  • Harissa paste varies wildly in heat level depending on the brand, so taste it before adding the full amount and adjust upward from there rather than the other way around.
03 -
  • Use a blender if you have one because it creates an incredibly smooth soup; an immersion blender works but requires more patience and multiple passes to eliminate all the little bits.
  • The peppers will keep roasted in your fridge for a few days, so roast them when you have time and make the soup whenever convenience strikes.
  • Always taste your soup before serving and adjust seasoning one more time; the difference between good and incredible soup is often just that final pinch of salt.
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