Roasted Red Pepper Soup With Crispy Croutons

There's something about the smell of peppers hitting a hot oven that stops me mid-thought every single time. A friend once brought this soup to a dinner party at my place on a gray October evening, and I watched people quiet down mid-conversation to focus on eating. That's when I realized I needed to master it myself, not just enjoy it as a guest.

I made this for my neighbor last winter after she mentioned loving roasted peppers but never having time to cook. Watching her face light up when I handed her the bowl with those golden croutons on top felt like I'd done something kind beyond just sharing food. She's been texting me for the recipe ever since.

Ingredients

• Red bell peppers: The foundation of everything here, and roasting them transforms them into something almost candy-like in sweetness.
• Yellow onion: Adds a gentle base note that keeps the soup from tasting one-dimensional.
• Garlic: Two cloves might seem modest, but the roasted peppers do most of the flavor talking.
• Carrot: Brings a natural sweetness that balances the harissa beautifully.
• Olive oil: Use something you actually like the taste of, not the cheap stuff reserved for the back of the cabinet.
• Harissa paste: This is your secret weapon, the thing that makes people ask what's in it; find it near the international foods or make a mental note to order it online.
• Smoked paprika and ground cumin: These warm spices dance together without fighting for attention.
• Vegetable broth: Homemade is wonderful, but a good quality store-bought version works just fine.
• Canned diced tomatoes: I've learned the hard way that canned tomatoes are actually more reliable than fresh for soups.
• Salt, pepper, and optional sugar: The sugar is there if your tomatoes are particularly acidic, not because the soup needs to taste sweet.
• Heavy cream or coconut cream: Optional, but it turns the soup from good into something you'll crave on random Tuesdays.

Instructions

Get your oven ready and roast those peppers:

Preheat to 425°F and arrange halved peppers skin-side up on a baking sheet. Drizzle with olive oil and let them roast for 25 to 30 minutes until the skins char and blister. The peppers will look almost angry when they're done, which is exactly what you want.

Make the croutons while peppers are roasting:

Toss bread cubes with olive oil, garlic powder, oregano, and salt, then spread on another baking tray. Bake for 10 to 12 minutes, stirring once halfway through, until they're golden and the edges are just starting to crisp.

Cool and peel the roasted peppers:

Let them sit for a few minutes until you can handle them without burning yourself. The skins should slip off easily, and if they don't, that's okay, just rub gently.

Build your flavor base:

Heat the remaining olive oil in a large pot over medium heat and add the onion, garlic, and carrot. Sauté for 5 to 7 minutes until everything softens and starts to smell amazing.

Toast the spices:

Stir in the harissa, smoked paprika, and cumin, then cook for just 1 minute until the kitchen fills with that warm, spiced aroma that tells you everything is on track.

Combine everything and simmer:

Add the roasted peppers, tomatoes with their juice, vegetable broth, salt, pepper, and sugar if using. Bring to a boil, then reduce heat and let it simmer gently for 15 minutes.

Blend until silky:

Use an immersion blender to purée the soup right in the pot, or work in batches with a regular blender if that's what you have. You're aiming for completely smooth and velvety.

Finish with cream and adjust seasoning:

Stir in the cream if you're using it, then taste and adjust the salt and pepper to your preference.

Serve with all the toppings:

Ladle into bowls and top with those crispy croutons, fresh herbs, and an extra swirl of harissa or cream if you're feeling generous.

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There was a moment last year when my teenager actually ate a full bowl of vegetable soup without being asked, and we just sat there in comfortable silence. Small moments like that remind me why I keep cooking, why I save recipes, why I care about getting these details right.

Making It Your Own

This soup is honestly a canvas. If you want more smokiness, add a pinch of chipotle powder or even roast your peppers directly over a flame. Some people swear by a tiny splash of balsamic vinegar at the end, others add a dollop of Greek yogurt instead of cream. I once added roasted garlic cloves for extra depth and couldn't stop thinking about it for days.

Dietary Adjustments

For a vegan version, coconut cream works beautifully and honestly adds a subtle richness that dairy sometimes can't match. If gluten is a concern, use gluten-free bread for the croutons and double-check your harissa brand, since some versions sneak in unexpected ingredients. The soup itself is naturally vegetarian and can be vegan with just a couple of swaps.

Pairing and Storage

This soup sips beautifully with a crisp Sauvignon Blanc or even a light wheat beer if that's more your style. Leftovers keep beautifully in the fridge for up to three days, though the croutons are best made fresh or added just before eating.

• Make the croutons fresh the morning of serving or store them in an airtight container for a day or two and reheat in a low oven before topping.
• The soup actually tastes even better the next day after the flavors have had time to meld.
• You can freeze the soup base for up to two months if you know you'll want a quick meal later.

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This soup has become my go-to when I want to feel like I'm doing something special for myself or someone else. It's simple enough for a quiet Tuesday lunch, but elegant enough to serve when it matters.

Frequently Asked Questions

→ Can I make this soup ahead of time?

Absolutely. The soup actually develops deeper flavor when refrigerated overnight. Store it in an airtight container for up to 4 days. Add the croutons just before serving to maintain their crisp texture.

→ How do I roast red peppers without an oven?

You can char peppers directly over a gas burner flame, turning frequently with tongs until blackened on all sides. Place in a bowl, cover with plastic wrap for 10 minutes, then peel. This adds even more smoky depth to the final dish.

→ What can I use instead of harissa?

Sriracha works well for heat, though it's less complex. Alternatively, mix equal parts tomato paste and smoked paprika with a pinch of cayenne. Calabrian chili paste also provides excellent depth and warmth.

→ Is this suitable for freezing?

Yes, freeze the soup without cream for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in cream just before serving. The croutons are best made fresh but can be frozen for up to 2 months.

→ How can I make this gluten-free?

Simply use gluten-free bread for the croutons. Most brands work well—cut slightly larger cubes since gluten-free bread can be more delicate. Everything else in the soup is naturally gluten-free.

→ Can I use jarred roasted peppers?

Jarred peppers work in a pinch, though fresh-roasted provide superior flavor. If using jarred, rinse them thoroughly to remove excess brine, and you may want to add an extra pinch of smoked paprika for more depth.