Roasted Red Pepper Soup (Printable Version)

Silky, vibrant soup with roasted red peppers, caramelized garlic, and gentle harissa heat. Ready in under an hour.

# Ingredient List:

→ 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 - 1/2 teaspoon ground cumin
11 - Salt and freshly ground black pepper, to taste

→ Garnishes

12 - 1/4 cup crème fraîche or plain yogurt
13 - Fresh parsley or cilantro, chopped
14 - Crusty bread, for serving

# How to Prepare:

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 the roasted garlic from its skins.
03 - In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook for 5 to 7 minutes, stirring, 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 the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Use an immersion blender to puree the soup until silky smooth, or transfer soup in batches to a countertop blender. Season with salt and pepper to taste.
07 - Serve hot, garnished with crème fraîche or yogurt and fresh herbs. Add crusty bread on the side if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour and makes your kitchen smell incredible while you're cooking.
  • The roasting method transforms ordinary peppers into something with actual depth and sweetness you can't rush.
  • One pot, minimal fuss, but the silky texture and gentle harissa heat feel like you've spent all day on it.
02 -
  • Don't skip the steaming step after roasting the peppers—it's not fussy extra work, it's the difference between struggling to peel charred skin and the skin basically falling off.
  • Harissa paste varies wildly in spice level between brands, so start with 1 teaspoon, taste, then add more if you want heat; you can always add but you can't remove.
03 -
  • Keep the roasted pepper stems and seeds—they're perfect for making a quick, flavorful vegetable stock if you're the type who hates waste.
  • This soup freezes beautifully for up to three months, so make a double batch and store portions in the freezer for nights when you need comfort food with zero effort.
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