Roasted Red Pepper Soup Croutons

Experience the warmth of the Mediterranean with this Roasted Red Pepper Soup. It is a vibrant, velvety dish that balances the natural sweetness of charred bell peppers with the subtle heat of harissa. Complemented by the satisfying crunch of homemade crispy croutons, this recipe serves 4 and is perfect for cozy lunches or as an elegant starter for your next dinner party.

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This easy-to-follow recipe takes about an hour from start to finish, with much of the time spent allowing the oven to work its magic on the peppers and bread cubes. Whether you are looking for a comforting bowl of soup on a chilly day or a sophisticated appetizer, this dish delivers on both taste and presentation.

Ingredients

For the Soup

• 4 large red bell peppers, halved and seeded
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, peeled and diced
• 2 tablespoons olive oil
• 1 tablespoon harissa paste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 3 cups vegetable broth
• 1 (14 oz/400 g) can diced tomatoes
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper
• 1 teaspoon sugar (optional, to balance acidity)
• ¼ cup heavy cream or coconut cream (optional, for richness)

For the Crispy Croutons

• 2 cups day-old bread, cut into ½-inch cubes
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon salt

For Garnish

• Fresh parsley or cilantro, chopped
• Extra harissa or cream (optional)

Instructions

Step 1

Preheat your oven to 425°F (220°C). Arrange red pepper halves, skin side up, on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 25–30 minutes until skins are charred and peppers are soft.

Step 2

Meanwhile, toss bread cubes with olive oil, garlic powder, oregano, and salt. Spread on a separate baking tray. Bake for 10–12 minutes, tossing once, until golden and crispy. Set aside.

Step 3

Once peppers are cool enough to handle, peel and discard skins.

Step 4

In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion, garlic, and carrot. Sauté for 5–7 minutes until softened.

Step 5

Stir in harissa, smoked paprika, and cumin. Cook for 1 minute until fragrant.

Step 6

Add roasted peppers, diced tomatoes (with juice), vegetable broth, salt, pepper, and sugar. Bring to a boil, reduce heat, and simmer for 15 minutes.

Step 7

Remove from heat. Use an immersion blender (or transfer to a blender in batches) to purée until silky smooth.

Step 8

Stir in cream or coconut cream, if using. Taste and adjust seasoning.

Step 9

Ladle soup into bowls. Top with crispy croutons, fresh herbs, and a swirl of extra harissa or cream if desired.

Zusatztipps für die Zubereitung

To ensure the best results, use a large soup pot and have your immersion blender or traditional blender ready. For a smoother process, use a sharp chef's knife and a stable cutting board to dice your vegetables evenly. When blending hot liquids in a standard blender, remember to work in batches and vent the lid to allow steam to escape.

Varianten und Anpassungen

This recipe is highly versatile. To make the soup entirely vegan, simply swap the heavy cream for coconut cream. If you are following a gluten-free diet, replace the day-old bread with your favorite gluten-free variety when making the croutons. Always check your harissa paste label, as some brands may contain hidden allergens like nuts or gluten.

Serviervorschläge

Serve this soup warm, topped generously with the crispy croutons and a sprinkle of fresh herbs. It pairs beautifully with a crisp Sauvignon Blanc or a light, citrusy wheat beer. For an extra touch of indulgence, add a swirl of cream or a small dollop of harissa on top just before serving.

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Each serving contains approximately 320 calories, 15g of total fat, 39g of carbohydrates, and 7g of protein, making it a nutritious and filling meal option that is as healthy as it is delicious.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully. Prepare the soup base up to 3 days in advance and refrigerate in an airtight container. Make croutons fresh before serving for maximum crunch, or store separately and reheat in the oven to restore crispiness.

→ What can I substitute for harissa paste?

If harissa isn't available, use 1 tablespoon of sriracha or red pepper flakes combined with a pinch of caraway seeds and extra cumin. Alternatively, try tomato paste mixed with cayenne pepper for a milder heat profile.

→ How do I achieve the smoothest texture?

For ultra-silky results, blend the soup in batches in a high-speed blender rather than using an immersion blender. Strain through a fine-mesh sieve if you prefer an even smoother consistency, though this step is optional.

→ Can I use jarred roasted peppers instead?

Absolutely. Use 2 cups of drained jarred roasted red peppers to save time. Skip the roasting step and add them directly when you add the tomatoes. The flavor will be slightly less smoky but still delicious.

→ What bread works best for croutons?

Day-old sourdough, French baguette, or ciabatta work exceptionally well. The slightly stale texture helps croutons become extra crispy. Avoid soft sandwich bread, which tends to become too hard when baked.

→ How can I adjust the spice level?

Reduce harissa to 1 teaspoon for mild heat, or increase to 2 tablespoons for more intensity. You can also serve extra harissa on the side so each person can customize their bowl to their preferred spice level.