Roasted Red Pepper Soup Croutons (Printable Version)

Velvety roasted red pepper soup with harissa and crispy homemade croutons. Mediterranean comfort in a bowl.

# What You Need:

→ Soup Base

01 - 4 large red bell peppers, halved and seeded
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 2 tablespoons olive oil
06 - 1 tablespoon harissa paste
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - 3 cups vegetable broth
10 - 1 can (14 ounces) diced tomatoes
11 - 1 teaspoon salt, or to taste
12 - 0.5 teaspoon freshly ground black pepper
13 - 1 teaspoon sugar, optional
14 - 0.25 cup heavy cream or coconut cream, optional

→ Crispy Croutons

15 - 2 cups day-old bread, cut into 0.5-inch cubes
16 - 2 tablespoons olive oil
17 - 0.5 teaspoon garlic powder
18 - 0.5 teaspoon dried oregano
19 - 0.25 teaspoon salt

→ Garnish

20 - Fresh parsley or cilantro, chopped
21 - Extra harissa or cream, optional

# How to Make:

01 - Preheat oven to 425°F. Arrange red pepper halves skin side up on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 25 to 30 minutes until skins are charred and peppers are soft.
02 - Toss bread cubes with olive oil, garlic powder, oregano, and salt. Spread on a separate baking tray. Bake for 10 to 12 minutes, tossing once, until golden and crispy. Set aside.
03 - Once peppers are cool enough to handle, peel and discard the charred skins.
04 - In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion, garlic, and carrot. Sauté for 5 to 7 minutes until softened.
05 - Stir in harissa, smoked paprika, and cumin. Cook for 1 minute until fragrant.
06 - Add roasted peppers, diced tomatoes with juice, vegetable broth, salt, pepper, and sugar. Bring to a boil, reduce heat, and simmer for 15 minutes.
07 - Remove from heat. Use an immersion blender to purée until silky smooth, or transfer to a blender in batches.
08 - Stir in cream or coconut cream if using. Taste and adjust seasoning as needed.
09 - Ladle soup into bowls. Top with crispy croutons, fresh herbs, and a swirl of extra harissa or cream if desired.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen, but the actual hands-on work is surprisingly minimal.
  • One bowl of this soup is enough to make you feel like you're eating something special, not just getting through lunch.
  • The croutons add that irresistible textural contrast that keeps you coming back for another spoonful.
  • It's naturally vegetarian, naturally gorgeous, and naturally impressive when you serve it to guests.
02 -
  • Day-old bread is absolutely essential for croutons; fresh bread will turn soggy and greasy rather than crispy.
  • The harissa paste can vary wildly in heat level between brands, so taste the soup after adding it and adjust accordingly before serving.
  • Don't skip blending the soup completely smooth; any graininess completely changes the experience you're after.
  • Roasting the peppers over an open flame on your stovetop instead of in the oven gives you even more smoky intensity if you're willing to stand there and turn them.
03 -
  • If your soup breaks or looks separated after blending, whisk in a splash of hot broth to bring it back together smoothly.
  • Make a double batch and freeze half in individual containers for nights when you want something nurturing without the effort.
  • A tiny drizzle of good balsamic vinegar over the top right before serving adds complexity that makes people pause and wonder what they're tasting.
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