Roasted Red Pepper Soup With Crispy Croutons (Printable)

Silky-smooth red pepper soup with subtle harissa spice and golden croutons. Ready in one hour.

# What You'll Need:

→ For the Soup

01 - 4 large red bell peppers, halved and seeded
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 2 tablespoons olive oil
06 - 1 tablespoon harissa paste
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - 3 cups vegetable broth
10 - 1 can (14 oz) diced tomatoes
11 - 1 teaspoon salt, or to taste
12 - ½ teaspoon freshly ground black pepper
13 - 1 teaspoon sugar, optional
14 - ¼ cup heavy cream or coconut cream, optional

→ For the Crispy Croutons

15 - 2 cups day-old bread, cut into ½-inch cubes
16 - 2 tablespoons olive oil
17 - ½ teaspoon garlic powder
18 - ½ teaspoon dried oregano
19 - ¼ teaspoon salt

→ For Garnish

20 - Fresh parsley or cilantro, chopped
21 - Extra harissa or cream, optional

# How-To Steps:

01 - Preheat oven to 425°F. Arrange red pepper halves skin side up on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 25 to 30 minutes until skins are charred and peppers are soft.
02 - Toss bread cubes with olive oil, garlic powder, oregano, and salt. Spread on a separate baking tray. Bake for 10 to 12 minutes, tossing once, until golden and crispy. Set aside.
03 - Once peppers are cool enough to handle, peel and discard the charred skins.
04 - In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion, garlic, and carrot. Sauté for 5 to 7 minutes until softened.
05 - Stir in harissa paste, smoked paprika, and cumin. Cook for 1 minute until fragrant.
06 - Add roasted peppers, diced tomatoes with juice, vegetable broth, salt, pepper, and sugar. Bring to a boil, reduce heat, and simmer for 15 minutes.
07 - Remove from heat. Use an immersion blender to purée until silky smooth, or transfer to a blender in batches.
08 - Stir in cream or coconut cream if using. Taste and adjust seasoning as needed.
09 - Ladle soup into bowls. Top with crispy croutons, fresh herbs, and a swirl of extra harissa or cream if desired.

# Expert Suggestions:

01 -
  • The velvety texture comes from a technique I accidentally discovered while rushing one evening, skipping the usual straining step but blending extra long instead.
  • The contrast between the silky soup and crispy homemade croutons creates that perfect bite that makes people go quiet at the table, just nodding with appreciation.
02 -
  • Never skip peeling the peppers after roasting, as those charred skins can make your silky soup bitter and give it an unpleasant texture I unfortunately discovered when rushing through batch number three.
  • Adding a teaspoon of sugar balances the acidity from the tomatoes in a way that salt alone cannot achieve, a trick I learned from my neighbor who spent thirty years as a restaurant chef.
03 -
  • For an impressive presentation that costs zero extra effort, reserve a tablespoon of cream and create a spiral on top of each bowl, then drag a toothpick through it from center to edge to create a spider web pattern.
  • Invest in a high-quality immersion blender with a metal shaft rather than plastic, as the hot soup can warp the plastic ones over time, a lesson I learned after replacing three cheaper versions.
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