Roasted Red Pepper Soup With Croutons

Warm, vibrant, and incredibly satisfying, this Roasted Red Pepper Soup is a true Mediterranean classic. By roasting the peppers until charred and soft, we unlock a natural sweetness that balances beautifully with the warmth of harissa and smoked paprika. Topped with golden, herb-infused croutons, every spoonful offers a perfect contrast of textures, making it ideal for a cozy lunch or an elegant dinner party starter.

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The secret to the depth of flavor in this soup lies in the roasting process. Charring the skins of the red peppers not only makes them easy to peel but also infuses the flesh with a smoky sweetness that raw peppers simply can't provide. When combined with the earthy notes of cumin and the subtle kick of harissa, you get a sophisticated flavor profile that tastes like it spent hours simmering on the stove.

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

For an extra layer of smokiness, consider roasting the peppers over an open gas flame instead of the oven. Also, using an immersion blender directly in the pot ensures a velvety finish while minimizing cleanup. If the soup feels too thick after blending, simply whisk in a little more vegetable broth until you reach your desired consistency.

Varianten und Anpassungen

To make this recipe vegan, substitute the heavy cream with coconut cream or omit it entirely for a lighter version. For those who enjoy more heat, increase the harissa paste or add a pinch of chipotle powder. If you need a gluten-free option, replace the bread cubes with roasted chickpeas or gluten-free bread for the croutons.

Serviervorschläge

This soup pairs beautifully with a crisp Sauvignon Blanc or a light, citrusy wheat beer. For a more substantial meal, serve it with a fresh side salad or extra toasted sourdough. Garnish generously with fresh parsley or cilantro to add a pop of brightness to the rich, red soup.

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With its striking color and complex flavor, this Roasted Red Pepper Soup is a rewarding dish to prepare and even better to share. Whether enjoyed on a chilly afternoon or served as a light evening meal, its comforting warmth and crunchy toppings make it a standout addition to your recipe collection. Enjoy every spoonful!

Recipe FAQs

→ Can I make this soup vegan?

Yes, simply substitute coconut cream for heavy cream and ensure your harissa paste is vegan-friendly. The soup remains rich and creamy with this plant-based alternative.

→ How do I achieve the best roasted pepper flavor?

Roast the peppers until the skins are well-charred and blistered. For extra smoky depth, char them over an open flame or add a pinch of chipotle powder to the soup base.

→ Can I prepare the croutons in advance?

Absolutely. Store baked croutons in an airtight container at room temperature for up to 3 days. They'll maintain their crispness and can be added just before serving.

→ What can I substitute for harissa paste?

Mix sriracha or red pepper flakes with a touch of cumin and coriander for a similar heat profile. Adjust the amount based on your preferred spice level.

→ How should I store leftover soup?

Refrigerate the soup in an airtight container for up to 4 days. Store croutons separately to keep them crispy. Reheat gently on the stovetop, adding a splash of broth if needed.

→ Can I use jarred roasted peppers instead?

While fresh roasted peppers provide superior flavor, jarred roasted red peppers work in a pinch. Use about 2 cups drained jarred peppers and skip the roasting step entirely.