Roasted Red Pepper Soup (Printable Version)

Silky smooth roasted red pepper soup with caramelized garlic, smoked paprika, and gentle harissa heat. Ready in under an hour.

# What You'll Need:

→ Vegetables

01 - 4 large red bell peppers
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, unpeeled
04 - 1 medium carrot, peeled and chopped
05 - 1 celery stalk, chopped

→ Liquids

06 - 3 cups vegetable broth
07 - 2 tablespoons olive oil

→ Flavorings

08 - 1 to 2 teaspoons harissa paste, to taste
09 - 1 teaspoon smoked paprika
10 - 0.5 teaspoon ground cumin
11 - Salt and freshly ground black pepper, to taste

→ Garnishes

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

# Directions:

01 - Preheat oven to 425°F. Place red peppers and unpeeled garlic cloves on a baking sheet. Drizzle with 1 tablespoon olive oil and roast for 25 to 30 minutes, turning once, until peppers are charred and soft and garlic is caramelized.
02 - Transfer roasted peppers to a bowl and cover with a plate or plastic wrap. Let steam for 10 minutes, then peel and deseed the peppers. Squeeze roasted garlic from its skins.
03 - In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion, carrot, and celery. Cook for 5 to 7 minutes, stirring frequently, until softened.
04 - Add roasted peppers, roasted garlic, smoked paprika, cumin, and harissa paste. Stir well and cook for 1 minute until fragrant.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Use an immersion blender to puree soup until silky smooth, or transfer in batches to a countertop blender. Season with salt and pepper to taste.
07 - Ladle soup into bowls and serve hot, garnished with crème fraîche or yogurt and fresh herbs. Serve with crusty bread on the side if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in under an hour, no fussy techniques required.
  • The roasting step does all the heavy lifting flavor-wise, so you're basically just blending magic into a pot.
  • It's naturally vegetarian and gluten-free, which means you're not making two dinners for different people.
02 -
  • Don't skip the steaming step after roasting—it makes peeling the peppers infinitely easier and less frustrating than trying to scrape off stubborn skin.
  • The soup will taste thin right after blending, but it thickens slightly as it cools and the flavors settle, so resist the urge to add more broth immediately.
  • Harissa varies wildly between brands in terms of heat level, so taste as you add it rather than dumping in the full amount and hoping for the best.
03 -
  • If you can't find harissa, use a combination of smoked paprika and a tiny pinch of cayenne pepper mixed into a paste with a little oil, it's not identical but it gets you close.
  • For a vegan version, swap the crème fraîche for cashew cream blended with a little lemon juice and garlic, it's surprisingly luxurious.
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