Roasted Red Pepper Soup (Printable version)

Silky vibrant soup with roasted peppers and caramelized garlic

# What You'll 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, to taste
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

# How to Prepare:

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 purée 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 Tips:

01 -
  • It tastes like you've been cooking all day, even though it comes together faster than you'd expect.
  • The silky texture is pure comfort, and the gentle heat from harissa keeps things interesting without overwhelming.
  • You can make it vegan, dairy-free, or serve it as-is—it adapts to whatever your kitchen needs.
02 -
  • Don't skip the steaming step after roasting—it makes peeling the peppers genuinely effortless instead of a frustrating mess.
  • Harissa can range from mild to quite spicy depending on the brand, so taste as you go and add more if you want deeper heat.
03 -
  • If you can find roasted red peppers in a jar, this soup comes together in about 20 minutes—perfect for when you want the flavor but not the roasting time.
  • A splash of red wine vinegar at the very end brightens everything up and makes the flavors jump off the spoon.
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