Roasted Red Pepper Soup

This Roasted Red Pepper Soup is a silky, vibrant dish that captures the warmth of Mediterranean cuisine. It features sweet roasted red peppers, mellow roasted garlic, and a bold kick of harissa, creating a rich and flavorful experience that is perfect for a comforting meal.

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The process of roasting the vegetables not only softens them but also concentrates their juices, making the soup incredibly fragrant. As the peppers char and the garlic mellows in the oven, your kitchen will be filled with an aroma that promises a truly satisfying bowl of soup.

Ingredients

• Vegetables: 4 large red bell peppers, 1 medium yellow onion (diced), 1 medium carrot (peeled and diced), 1 head garlic, 1 medium potato (peeled and diced).
• Pantry: 2 tbsp olive oil (plus extra for drizzling), 1 tbsp tomato paste, 1½ tsp harissa paste, 4 cups vegetable broth, 1 tsp smoked paprika, salt, and freshly ground black pepper.
• Garnish (optional): ¼ cup crème fraîche or plain Greek yogurt, fresh cilantro or parsley leaves, and crusty bread for serving.

Instructions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Cut the red peppers in half, remove seeds and membranes, and place them cut-side down on a baking sheet lined with parchment paper. Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and place on the baking sheet.

Step 3

Roast peppers and garlic for 25–30 minutes, until the pepper skins are charred and blistered. Remove and let cool; keep the oven on.

Step 4

Once cooled, peel the skins off the peppers and squeeze the roasted garlic cloves from their skins.

Step 5

In a large pot, heat 2 tbsp olive oil over medium heat. Add onion, carrot, and potato. Sauté for 5–7 minutes until softened.

Step 6

Stir in tomato paste and harissa; cook for 1 minute.

Step 7

Add roasted peppers, roasted garlic, smoked paprika, and vegetable broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes until vegetables are tender.

Step 8

Puree the soup in batches using a blender or with an immersion blender until silky smooth. Season with salt and pepper to taste.

Step 9

Ladle into bowls, swirl with crème fraîche or yogurt, and garnish with fresh herbs as desired. Serve with crusty bread.

Zusatztipps für die Zubereitung

To ensure the smoothest texture, make sure the potato and carrot are completely tender before you start blending. Using a high-speed blender will result in a professional, silky finish, though an immersion blender is convenient for easier cleanup.

Varianten und Anpassungen

For a vegan version, simply swap the crème fraîche for a plant-based yogurt or omit it entirely. If you want to experiment with different flavor profiles, a pinch of cumin or a splash of sherry vinegar just before serving can add even more depth to the bowl.

Serviervorschläge

This soup is best served hot with a side of crusty bread for dipping. The cool swirl of yogurt or crème fraîche provides a beautiful contrast to the heat of the harissa and the warmth of the smoked paprika.

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Whether you are serving it as an elegant starter or a light main course, this Roasted Red Pepper Soup is a flavorful journey through Mediterranean aromatics that is sure to impress.

Recipe FAQs

→ Can I use jarred roasted red peppers instead of fresh?

Yes, you can substitute with 2 cups of jarred roasted red peppers. However, roasting fresh peppers provides deeper, sweeter flavor and better texture. If using jarred, drain them well and add a touch more smoked paprika for depth.

→ How spicy is this soup with harissa?

With 1½ teaspoons of harissa, the soup has a gentle, warming heat that complements rather than overwhelms. Start with 1 teaspoon if you're heat-sensitive, or increase to 2 tablespoons for bolder spice. The crème fraîche garnish helps balance the heat.

→ Can I make this soup ahead of time?

Absolutely! This soup actually improves in flavor after resting. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.

→ What can I substitute for the potato?

Sweet potato works beautifully and adds natural sweetness. Cauliflower is a lower-carb alternative that creates excellent creaminess. You could also use white beans for added protein and a thicker texture without compromising the silky consistency.

→ How do I make this soup vegan?

The soup is naturally vegan without the dairy garnish. Simply omit the crème fraîche or yogurt, or substitute with coconut cream, cashew cream, or your favorite plant-based yogurt. The soup itself contains no animal products when made with vegetable broth.

→ Can I skip roasting the garlic separately?

While you can sauté raw garlic with the onions, roasting mellows the garlic and creates sweet, caramelized flavor that's essential to this soup's depth. Roasted garlic adds complexity that raw garlic cannot match, making it worth the minimal extra effort.