Roasted Red Pepper Soup (Print version)

Vibrant Mediterranean soup with roasted peppers, garlic, and harissa for a warming, flavorful bowl.

# 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 - 1½ teaspoons harissa paste, adjustable to taste
09 - 4 cups vegetable broth
10 - 1 teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - ¼ cup crème fraîche or plain Greek yogurt
13 - Fresh cilantro or parsley leaves
14 - Crusty bread for serving

# How to Make It:

01 - Preheat oven to 425°F. Cut red peppers in half lengthwise, remove seeds and membranes, and place cut-side down on a parchment-lined baking sheet. Slice top off garlic head to expose cloves, drizzle with olive oil, wrap in foil, and position on baking sheet.
02 - Roast for 25 to 30 minutes until pepper skins are charred and blistered. Remove from oven and allow to cool completely. Peel skins from peppers and squeeze roasted garlic cloves from their skins.
03 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrot, and potato. Sauté for 5 to 7 minutes until softened and beginning to release aromatics.
04 - Stir in tomato paste and harissa paste. Cook for 1 minute, stirring constantly to coat vegetables and develop flavors.
05 - Add roasted peppers, roasted garlic, smoked paprika, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until all vegetables are tender and flavors meld.
06 - Working in batches, transfer soup to a blender and purée until completely smooth, or use an immersion blender directly in pot for continuous blending. Season generously with salt and pepper to taste.
07 - Ladle soup into bowls. Swirl a small amount of crème fraîche or yogurt across surface and top with fresh cilantro or parsley. Serve alongside crusty bread.

# Expert Tips:

01 -
  • It tastes indulgent and restaurant-quality but comes together in under an hour with minimal fuss.
  • The harissa adds just enough heat to keep things interesting without overwhelming the gentle sweetness of roasted peppers.
  • One pot, one blender, and you've got four servings of something that feels luxurious enough to serve guests.
02 -
  • Don't skip the roasting step thinking you'll save time—it's what makes this soup taste special, and there's no shortcut that replicates that caramelized sweetness.
  • Harissa pastes vary wildly in heat level depending on the brand, so start with less than the recipe calls for and add more once you taste it; you can always make it spicier, but you can't undo heat.
  • When blending hot soup, never seal the lid completely or you'll create pressure that can pop the lid off—this is one of those lessons that teaches itself if you're not careful.
03 -
  • If you want extra depth, add a splash of sherry vinegar or a pinch of cumin right at the end—these additions brighten everything without changing the core flavor.
  • Don't be tempted to skip the potato; it's what gives this soup its silky texture without needing cream, making it naturally lighter than it tastes.
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