Pin It The smell of roasting peppers drifting through my apartment is one of those scents that stops whatever I am doing and pulls me toward the kitchen. I first made this soup during a particularly gray February when everything outside felt heavy and still, and something vibrant and warm felt necessary. My roommate walked in mid-roast and actually asked what I was burning, only to realize it was the beautiful char on the peppers. Now every time I make it, I remember how something so simple can transform a whole afternoon with just its aroma.
Last winter I served this at a small dinner party when two of my friends announced they were moving away. There is something about this soup that feels like a hug in a bowl, the kind of food that makes people lean in a little closer around the table. We sat there for hours after finishing, just talking and dipping the last bits of crusty bread into what remained at the bottom of our bowls. That is the thing about really good soup, it does not just feed you, it somehow holds space for everything else happening in the room.
Ingredients
- 4 large red bell peppers: Look for peppers that feel heavy for their size with smooth, taut skin, as these will roast and char beautifully
- 1 large yellow onion: Yellow onions become sweeter and more mellow when cooked down, creating a perfect base
- 4 cloves garlic, unpeeled: Roasting garlic still in its skin transforms it into something creamy and mellow, nothing like raw garlic
- 1 medium carrot and 1 celery stalk: These classic aromatics build depth, keeping the soup from tasting one-note
- 3 cups vegetable broth: Use a broth you actually like drinking, since its flavor will carry the whole dish
- 2 tbsp olive oil: One for roasting the vegetables, one for sautéing the aromatics
- 1 to 2 tsp harissa paste: This North African chili paste adds gentle heat and complexity, not just spice
- 1 tsp smoked paprika and 1/2 tsp ground cumin: Together they echo the smokiness from the roasted peppers
- Crème fraîche or yogurt and fresh herbs: The garnish is not just pretty, it cuts through the richness and brightens every spoonful
Instructions
- Roast the peppers and garlic:
- Preheat your oven to 425°F and place the 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 the peppers are deeply charred and soft and the garlic feels caramelized and tender.
- Prep the roasted vegetables:
- Transfer the roasted peppers to a bowl and cover with a plate or plastic wrap, letting them steam for 10 minutes to loosen the skins. Peel and deseed the peppers, then squeeze the soft roasted garlic from its skins.
- Sauté the aromatics:
- Heat the remaining olive oil in a large pot over medium heat and add the chopped onion, carrot, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened and fragrant.
- Build the flavor base:
- Add the roasted peppers, roasted garlic, smoked paprika, cumin, and harissa paste to the pot. Stir well and cook for 1 minute until the spices are fragrant and everything is well combined.
- Simmer the soup:
- Pour in the vegetable broth and bring to a boil, then reduce heat and let simmer gently for 10 minutes to allow all the flavors to meld together.
- Puree until silky:
- Use an immersion blender directly in the pot, or transfer the soup in batches to a countertop blender, and puree until completely smooth. Season with salt and pepper to taste.
- Serve with your favorite garnishes:
- Ladle the hot soup into bowls and add a dollop of crème fraîche or yogurt, sprinkle with fresh herbs, and serve with crusty bread alongside.
Pin It There was a Tuesday not long ago when I came home exhausted and made half this recipe just for myself, eating it standing at the counter while rain drummed against the window. Something about the combination of roasted peppers and warm spices felt restorative, like medicine for the kind of tiredness sleep cannot fix. That is when I really understood that this soup is not just dinner, it is comfort you can scoop into a bowl.
Getting the Best Char
Do not be afraid of dark, blistered spots on your roasted peppers, that char is where the smoky depth lives. If you have a gas stove, you can char the peppers directly over a flame for even more flavor before moving them to the oven. The darker the skin in spots, the more complex your soup will taste.
Making It Your Own
Sometimes I add a diced potato along with the aromatics if I want an even creamier texture without dairy. A splash of coconut milk stirred in at the end creates an entirely different but equally wonderful version. Harissa varies wildly by brand, so start with less and add more until the heat level feels right to you.
Serving Suggestions
This soup pairs beautifully with a sharp green salad dressed with something acidic to cut through the richness. Grilled cheese sandwiches made with good cheddar or gruyère turn it into a complete meal that feels like childhood upgraded. For a dinner party, serve it in small cups as a first course alongside roasted vegetables or a grain salad.
- Thin leftovers with a little more broth and serve cold as a Spanish-style gazpacho in summer
- Freeze individual portions for busy days when you need something quick but nourishing
- Top with toasted pumpkin seeds or crushed walnuts for added texture and protein
Pin It I hope this soup finds you on a day when you need exactly what it gives, whether that is comfort, warmth, or just something deeply delicious to eat.
Recipe FAQs
- → Can I use jarred roasted peppers instead of fresh?
Yes, jarred roasted peppers work well. Drain them thoroughly and skip the roasting step. You'll miss some of the fresh charred flavor, but the result will still be delicious.
- → How can I make this soup vegan?
Simply omit the crème fraîche or yogurt garnish, or use a plant-based alternative. Coconut yogurt or cashew cream both work beautifully for a creamy topping.
- → Can I freeze this soup?
Absolutely. Let it cool completely before freezing in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of broth if needed.
- → What can I substitute for harissa?
Try Sriracha, Calabrian chili paste, or a mix of tomato paste with smoked paprika and cayenne. Adjust quantities to achieve your preferred heat level.
- → How do I get the smoothest texture?
Blend thoroughly with an immersion blender for 2-3 minutes. For ultra-silky results, pass the soup through a fine-mesh sieve after blending to remove any remaining fibers.