Roasted Red Pepper Soup (Print Version)

Silky Mediterranean soup with roasted peppers, garlic, and gentle harissa heat

# 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, optional
13 - Fresh parsley or cilantro, chopped, optional
14 - Crusty bread for serving, optional

# Step-by-Step:

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 roasted garlic from its skins.
03 - In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add 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 vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Use an immersion blender to puree until silky smooth. Alternatively, transfer soup in batches to a countertop blender and puree. 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 -
  • The peppers turn into liquid silk once blended, giving you restaurant-quality texture without any cream needed.
  • Roasting the garlic whole transforms it into something almost sweet and mellow, completely unlike raw garlic's bite.
  • It comes together in under an hour and tastes even better the next day when flavors have time to settle.
02 -
  • Don't peel the peppers immediately after roasting—that 10-minute steam makes the skin slip off like it's meant to, rather than fighting you with every bit.
  • Harissa varies wildly in heat level by brand, so taste as you add it rather than dumping in the full amount and regretting it.
03 -
  • If you don't have an immersion blender, roast the peppers in a shallow pan so they're easy to transfer to a regular blender in batches—much safer than juggling a hot pot.
  • Buying peppers at a farmers market means you can ask the vendor which ones are sweetest, and they're almost always fresher than grocery store options.
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