Roasted Red Pepper Soup (Printable)

Silky roasted pepper blend with smoky harissa and caramelized garlic for warming comfort.

# Ingredient List:

→ 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 - 1-2 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 25-30 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. Let steam for 10 minutes, then peel and deseed the peppers. Squeeze the roasted garlic from its skins.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery. Cook for 5-7 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 or transfer soup in batches to a blender to puree until silky smooth. 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.

# Expert Tips:

01 -
  • The texture transforms from chunky vegetables into something impossibly silky without any cream at all
  • Roasting the peppers and garlic first creates layers of flavor that sautéing alone could never achieve
  • It tastes like you spent hours tending it but comes together in under an hour
02 -
  • Letting the roasted peppers steam covered is not optional, it makes peeling them infinitely easier
  • Hot soup expands rapidly in a blender, so either use an immersion blender or never fill a blender more than half full and remove the center cap to let steam escape
  • The soup tastes even better the next day, so do not hesitate to make it ahead
03 -
  • If your soup seems too thick after pureeing, thin it with more broth rather than water to maintain depth of flavor
  • Taste and adjust the seasonings after pureeing, since blending can sometimes mute spices
Go Back