Roasted Red Pepper Soup (Printable)

Vibrant soup with charred peppers, roasted garlic, and gentle harissa heat. Ready in 50 minutes.

# What You 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
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

# 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 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 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 tastes elegant and restaurant-worthy, but honestly takes less time than ordering takeout.
  • The roasted garlic becomes sweet and mild, so even garlic skeptics will find themselves spooning it up.
  • One pot, one blender, zero pretension, and somehow you end up with something that feels like a celebration in a bowl.
02 -
  • Don't skip the steaming step after roasting, it's the difference between peeling that feels effortless and peeling that feels like a frustration.
  • The harissa paste can vary wildly in heat level between brands, so start with one teaspoon and taste before committing to the full two.
  • An immersion blender is genuinely worth it for this soup, but if you don't have one, a regular blender works just as well, just work in batches and be careful with the heat.
03 -
  • Don't rush the roasting step, those extra few minutes of char are where all the flavor intensity lives.
  • If your immersion blender leaves tiny flecks and you want absolute silk, strain the soup through a fine sieve, though honestly I rarely bother and the soup is beautiful either way.
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