Roasted Red Pepper Soup

This Roasted Red Pepper Soup is a silky, vibrant dish that brings a Mediterranean warmth to your table. By roasting sweet bell peppers until their skins blister and char, you unlock a deep, smoky sweetness that pairs perfectly with the mellow richness of roasted garlic. A bold kick of harissa paste adds a layer of complex heat, making every spoonful a flavorful experience that is both comforting and sophisticated.

Pin it

The secret to the soup's incredible body is the inclusion of a simple potato, which, when pureed, provides a velvety smoothness without the need for heavy creams. Combined with the aromatic base of sautéed onions and carrots, the roasted vegetables transform into a cohesive and warming meal that captures the essence of wholesome home cooking.

Ingredients

• Vegetables: 4 large red bell peppers, 1 medium yellow onion (diced), 1 medium carrot (peeled and diced), 1 head garlic, 1 medium potato (peeled and diced)
• Pantry: 2 tbsp olive oil (plus extra for drizzling), 1 tbsp tomato paste, 1½ tsp harissa paste (adjust to taste), 4 cups (1 liter) vegetable broth, 1 tsp smoked paprika, salt and freshly ground black pepper to taste
• Garnish: ¼ cup crème fraîche or plain Greek yogurt, fresh cilantro or parsley leaves, crusty bread (for serving)

Instructions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

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.

Step 3

Roast peppers and garlic for 25–30 minutes, until the pepper skins are charred and blistered. Remove and let cool; keep the oven on.

Step 4

Once cooled, peel the skins off the peppers and squeeze the roasted garlic cloves from their skins.

Step 5

In a large pot, heat 2 tbsp olive oil over medium heat. Add onion, carrot, and potato. Sauté for 5–7 minutes until softened.

Step 6

Stir in tomato paste and harissa; cook for 1 minute.

Step 7

Add roasted peppers, roasted garlic, smoked paprika, and vegetable broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes until vegetables are tender.

Step 8

Puree the soup in batches using a blender or with an immersion blender until silky smooth. Season with salt and pepper to taste.

Step 9

Ladle into bowls, swirl with crème fraîche or yogurt, and garnish with fresh herbs as desired. Serve with crusty bread.

Zusatztipps für die Zubereitung

To ensure the most flavorful results, do not rush the roasting process; the charred skins are essential for that signature smoky profile. When pureeing the soup, use an immersion blender directly in the pot for convenience, or a high-speed blender for the ultimate silky-smooth texture.

Varianten und Anpassungen

For a vegan version of this soup, simply omit the crème fraîche and Greek yogurt or replace them with a dollop of coconut milk or a plant-based yogurt alternative. You can also control the heat by adjusting the amount of harissa paste used in the base.

Serviervorschläge

This soup is best enjoyed hot, served in deep bowls with a fresh swirl of dairy or dairy alternative to balance the spices. Accompany it with thick slices of crusty bread to soak up the vibrant broth, and finish with a sprinkle of fresh cilantro or parsley for a pop of color.

Pin it

Rich in vitamins and bursting with Mediterranean soul, this Roasted Red Pepper Soup is a versatile addition to your recipe collection. Whether served as an elegant appetizer or a light main course, its complex flavors and smooth texture make it a guaranteed favorite for any occasion.

Frequently Asked Questions

→ How long does roasted red pepper soup keep?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and improve after a day or two. Reheat gently over medium-low heat, stirring occasionally.

→ Can I freeze this soup?

Yes, this soup freezes beautifully. Cool completely before transferring to freezer-safe containers, leaving space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What can I use instead of harissa?

If harissa isn't available, substitute with a blend of smoked paprika, cayenne pepper, and a touch of tomato paste. Alternatively, use a mild chili paste or sriracha, adjusting quantities to achieve your desired heat level.

→ Do I have to peel the peppers after roasting?

While peeling isn't strictly necessary, removing the charred skins ensures the smoothest, silkiest texture. The skins can become tough and slightly bitter when pureed. The peeling process is easier once the peppers have cooled slightly.

→ How can I make this soup extra creamy?

For additional creaminess, stir in a splash of heavy cream or coconut milk during the final minutes of simmering. You can also blend in a small amount of softened cashews or silken tofu for a dairy-free option.