Roasted Red Pepper Soup

Warm, vibrant, and incredibly silky, this Roasted Red Pepper Soup is the ultimate comfort dish. By roasting the bell peppers until charred and the garlic until sweet and caramelized, you create a depth of flavor that is both smoky and rich. A subtle touch of harissa paste adds a gentle Mediterranean heat that lingers beautifully on the palate.

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Whether you are serving this as an elegant starter for a dinner party or enjoying a quiet, light meal at home, this soup brings a touch of Mediterranean sunshine to your table. The preparation is straightforward, letting the oven do the heavy lifting of intensifying the vegetable flavors.

Ingredients

• 4 large red bell peppers
• 1 large yellow onion, chopped
• 4 cloves garlic, unpeeled
• 1 medium carrot, peeled and chopped
• 1 celery stalk, chopped
• 3 cups (720 ml) vegetable broth
• 2 tbsp olive oil
• 1–2 tsp harissa paste (to taste)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper, to taste
• 1/4 cup crème fraîche or plain yogurt (optional garnish)
• Fresh parsley or cilantro, chopped (optional garnish)
• Crusty bread, for serving (optional)

Instructions

Step 1: Roasting

Preheat your oven to 425°F (220°C). Place the red peppers and unpeeled garlic cloves on a baking sheet. Drizzle with 1 tablespoon olive oil and roast for 25–30 minutes, turning once, until the peppers are charred and soft and the garlic is caramelized.

Step 2: Peeling

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.

Step 3: Sautéing

In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook for 5–7 minutes, stirring, until softened.

Step 4: Aromatics

Add roasted peppers, roasted garlic, smoked paprika, cumin, and harissa paste. Stir well and cook for 1 minute until fragrant.

Step 5: Simmering

Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

Step 6: Blending

Use an immersion blender (or transfer soup in batches to a blender) to puree until silky smooth. Season with salt and pepper to taste.

Step 7: Serving

Serve hot, garnished with crème fraîche or yogurt and fresh herbs. Add crusty bread on the side if desired.

Zusatztipps für die Zubereitung

For extra smokiness, you can use fire-roasted peppers or add a small pinch of chili flakes during the sautéing stage. Make sure to adjust the harissa paste carefully to match your preferred spice level, as different brands can vary in intensity.

Varianten und Anpassungen

This soup can easily be made vegan by omitting the crème fraîche and yogurt or by choosing a plant-based alternative like coconut cream or soy yogurt. If you don't have harissa, a dash of hot sauce or cayenne pepper can provide a similar warmth.

Serviervorschläge

Garnish each bowl with a swirl of crème fraîche and a sprinkle of fresh herbs like parsley or cilantro for a professional finish. Serving with a side of warm, crusty bread is highly recommended for dipping into the thick, velvety soup.

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This Roasted Red Pepper Soup is a testament to how simple ingredients can be transformed into something extraordinary. Its balance of sweetness, smoke, and spice makes it a staple recipe for any season.

Frequently Asked Questions

→ Can I freeze this roasted red pepper soup?

Yes, this soup freezes beautifully. Let it cool completely, then transfer to airtight containers leaving space for expansion. It will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating gently on the stovetop.

→ How can I make this soup vegan?

Simply omit the crème fraîche or yogurt garnish, or substitute with plant-based alternatives like coconut cream, cashew cream, or vegan sour cream. The soup itself is naturally vegan and gets its richness from the roasted peppers and olive oil.

→ What can I use instead of harissa?

If you don't have harissa, you can use a combination of tomato paste, smoked paprika, and cayenne pepper. Alternatively, try sriracha, Calabrian chili paste, or roasted red pepper flakes for a similar depth of flavor with varying heat levels.

→ Can I use jarred roasted peppers instead of fresh?

Yes, jarred roasted red peppers work well as a time-saving alternative. Use about 2-3 large jarred peppers (approximately 7-8 ounces). Skip the roasting step and proceed with sautéing the aromatics, though you may want to add extra smoked paprika to compensate for the lack of charred flavor.

→ How do I adjust the spice level?

Start with 1 teaspoon of harissa and taste before adding more. For a milder version, reduce to ½ teaspoon or omit entirely. To increase heat, add up to 2 teaspoons of harissa or include a pinch of cayenne pepper. Remember that flavors meld as the soup simmers, so always adjust after cooking.

→ What's the best way to achieve a smooth texture?

An immersion blender is ideal for achieving silky smoothness directly in the pot. If using a countertop blender, work in batches and vent the lid to release steam. For extra refinement, pass the blended soup through a fine-mesh sieve, pressing with a ladle to extract all liquid.