Save Brighten up your dinner table with this vibrant Roasted Red Pepper Soup. This Mediterranean-inspired dish is a masterclass in flavor balance, combining the smoky sweetness of oven-charred bell peppers with a gentle kick of harissa spice. Silky smooth and deeply comforting, it is elevated by the addition of golden, herb-scented croutons that provide a satisfying crunch in every bowl.
Save The secret to this soup's deep flavor profile lies in the roasting process. By blistering the pepper skins until they are charred, you infuse the flesh with a subtle smokiness that pairs beautifully with the earthy notes of smoked paprika and the tang of fresh lemon juice.
Ingredients
For the Soup
- 4 large red bell peppers
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon harissa paste (adjust to taste)
- 1 teaspoon smoked paprika
- 1 liter (4 cups) vegetable broth
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons lemon juice
- 100 ml (about 1/3 cup) heavy cream or coconut cream (optional)
For the Crispy Croutons
- 3 thick slices rustic bread, cut into cubes
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt
Instructions
- Step 1
- Preheat your oven to 220°C (425°F). Place the whole red peppers on a baking tray and roast for 25–30 minutes, turning occasionally, until skins are blistered and charred.
- Step 2
- Transfer roasted peppers to a bowl, cover with plastic wrap or a lid, and let steam for 10 minutes. Peel off skins, remove seeds and stems, and roughly chop the flesh.
- Step 3
- In a large pot, heat olive oil over medium heat. Add chopped onion and carrot, and sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute.
- Step 4
- Stir in tomato paste, harissa, and smoked paprika; cook for 1 minute until fragrant.
- Step 5
- Add roasted pepper flesh and vegetable broth. Bring to a simmer, cover, and cook for 15 minutes.
- Step 6
- While the soup simmers, prepare the croutons: Toss bread cubes with olive oil, oregano, and salt. Spread on a baking tray and bake for 8–10 minutes at 200°C (400°F), tossing halfway through, until golden and crisp.
- Step 7
- Remove the soup from heat. Use an immersion blender (or transfer in batches to a blender) to purée until smooth.
- Step 8
- Stir in lemon juice and cream (if using). Taste and adjust seasoning with salt and pepper.
- Step 9
- Ladle soup into bowls and top with crispy croutons. Serve immediately.
Zusatztipps für die Zubereitung
To ensure the best texture, make sure the roasted peppers are steamed properly, as this helps the skins slip off easily. If you are using a countertop blender instead of an immersion blender, remember to blend in batches and vent the lid to allow steam to escape safely. For a thinner consistency, simply stir in a little extra vegetable broth at the end.
Varianten und Anpassungen
This recipe is easily adapted for various diets. For a vegan version, use coconut cream or leave the cream out entirely for a lighter finish. To make the dish gluten-free, substitute the rustic bread with your favorite gluten-free bread cubes. Since harissa heat levels vary between brands, start with a small amount and taste as you go.
Serviervorschläge
For an extra touch of richness, add a dollop of yogurt or crème fraîche just before serving. Garnish with fresh herbs like parsley or cilantro to bring a fresh, aromatic finish to the bowl. This soup pairs excellently with a chilled Sauvignon Blanc or a light-bodied red wine to complement the roasted notes.
Save Whether served as an elegant starter or a light lunch, this Roasted Red Pepper Soup is a flavorful journey that brings a taste of the Mediterranean to your home. Enjoy the comforting warmth and the perfect crunch of the croutons with every bite.
Recipe Guide
- → Can I use jarred roasted red peppers instead of roasting fresh ones?
Yes, you can substitute with 2-3 cups of jarred roasted red peppers, drained. However, freshly roasted peppers provide deeper, smokier flavor and better texture. If using jarred, reduce cooking time slightly since they're already soft.
- → How spicy is this soup with the harissa paste?
The heat level is moderate and adjustable. One tablespoon of harissa adds subtle warmth without overwhelming the sweet pepper flavor. Start with half the amount if you're sensitive to spice, or increase for more heat. The cream also helps mellow the spiciness.
- → Can I make this soup ahead of time?
Absolutely. The soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Prepare the croutons fresh before serving for best texture, as they soften when stored with the soup.
- → What can I use instead of heavy cream?
Coconut cream works wonderfully for a dairy-free version, adding subtle sweetness. Greek yogurt, crème fraîche, or cashew cream are also excellent alternatives. You can omit cream entirely for a lighter, broth-based soup that's still delicious.
- → How do I achieve the smoothest texture?
Blend the soup thoroughly for at least 1-2 minutes until completely smooth. If using a countertop blender, work in batches and don't overfill. For ultra-silky results, strain through a fine-mesh sieve after blending, though this step is optional.
- → Can I add other vegetables to this soup?
Yes, tomatoes, celery, or sweet potato complement the red peppers nicely. Add them with the onion and carrot in step 3. Keep proportions similar to maintain the soup's signature roasted pepper flavor as the star ingredient.