Roasted Red Pepper Soup (Printable)

A silky, vibrant soup featuring sweet roasted red peppers, mellow roasted garlic, and a bold kick of harissa.

# What You 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:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Cut red peppers in half, remove seeds and membranes, and place cut-side down on prepared baking sheet. Slice off the top of the garlic head to expose cloves, drizzle with olive oil, wrap in foil, and place on baking sheet.
03 - Roast for 25 to 30 minutes until pepper skins are charred and blistered. Remove from oven and allow to cool completely.
04 - Once cooled, peel the skins off peppers and squeeze roasted garlic cloves from their skins.
05 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add diced onion, carrot, and potato. Sauté for 5 to 7 minutes until softened.
06 - Stir in tomato paste and harissa paste, cooking for 1 minute to develop flavors.
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 tender.
08 - Puree soup in batches using a blender or immersion blender until completely 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 Advice:

01 -
  • The combination of smoky roasted peppers and mellow garlic creates a depth that makes people swear youve been cooking all day, even though the oven does most of the work.
  • You can adjust the harissa to match anyones spice preference, making it perfectly adaptable for both heat-seekers and sensitive palates at your table.
02 -
  • Never rush the pepper roasting or youll miss out on that crucial caramelization that provides at least half the soups flavor—those blackened bits are flavor gold, not mistakes to be avoided.
  • The soup thickens substantially as it cools, so if youre making it ahead, you may need to add a splash of broth when reheating to reach your desired consistency.
03 -
  • For a smoky shortcut when youre short on time, use jarred roasted red peppers, but drain them thoroughly and pat dry before adding—the flavor wont be quite as developed but still creates a delicious weeknight version.
  • Save the oil from roasting your garlic and drizzle it over the finished soup for an aromatic finishing touch that adds another dimension of flavor without any extra work.
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