Roasted Red Pepper Soup (Printable)

Silky blended soup with charred sweet peppers, roasted garlic, and spicy harissa for a warming Mediterranean meal.

# What You'll Need:

→ Vegetables

01 - 4 large red bell peppers
02 - 1 medium yellow onion, diced
03 - 1 medium carrot, peeled and diced
04 - 1 head garlic
05 - 1 medium potato, peeled and diced

→ Pantry

06 - 2 tablespoons olive oil, plus extra for drizzling
07 - 1 tablespoon tomato paste
08 - 1.5 teaspoons harissa paste
09 - 4 cups vegetable broth
10 - 1 teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - 0.25 cup crème fraîche or plain Greek yogurt
13 - Fresh cilantro or parsley leaves
14 - Crusty bread for serving

# How-To Steps:

01 - Preheat the oven to 425°F. Cut the red peppers in half, remove seeds and membranes, and place them cut-side down on a baking sheet lined with parchment paper.
02 - 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 with the peppers.
03 - Roast for 25 to 30 minutes until the pepper skins are charred and blistered. Remove from oven and let cool slightly.
04 - Once cooled, peel the skins off the peppers and squeeze the roasted garlic cloves from their skins.
05 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add onion, carrot, and potato, sautéing for 5 to 7 minutes until softened.
06 - Stir in tomato paste and harissa paste, cooking for 1 minute until fragrant.
07 - Add roasted peppers, roasted garlic, smoked paprika, and vegetable broth. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes until vegetables are completely tender.
08 - Puree the soup in batches using a blender or with an immersion blender until silky smooth. Season with salt and pepper to taste.
09 - Ladle into bowls, swirl with crème fraîche or yogurt, and garnish with fresh herbs. Serve with crusty bread.

# Expert Suggestions:

01 -
  • The silky texture hits that perfect balance between hearty and refined, making you feel like you mastered restaurant-quality soup at home.
  • It freezes beautifully, so I often make a double batch and stash portions away for those evenings when cooking feels impossible but takeout feels too indulgent.
02 -
  • Never skip the step of removing pepper skins as they can create an unpleasant texture in the final soup, something I learned the hard way during my first attempt.
  • The soup will thicken considerably as it cools, so if reheating later, keep some extra broth on hand to adjust the consistency to your liking.
03 -
  • For an unexpected flavor boost, add the rind of a Parmesan wedge to the soup while simmering, then remove before blending, infusing the broth with savory umami notes that complement the sweet peppers beautifully.
  • When pureeing hot soup, fill your blender only halfway and place a kitchen towel over the lid, holding it down firmly to prevent hot liquid explosions that once redecorated my kitchen ceiling.
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