Roasted Red Pepper Soup (Printer-friendly)

Silky soup with roasted peppers, garlic, and subtle harissa warmth.

# 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 - 0.5 teaspoon ground cumin
11 - Salt and freshly ground black pepper, to taste

→ Garnishes

12 - 0.25 cup crème fraîche or plain yogurt
13 - Fresh parsley or cilantro, chopped
14 - Crusty bread, for serving

# How To Make It:

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 frequently, 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, 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 Advice:

01 -
  • The roasting does something magical that makes peppers taste like the best version of themselves, smoky and impossibly sweet.
  • One pot, one blender, and you've got something restaurant-worthy without the fuss or the cleanup headache.
  • It's the kind of soup that tastes indulgent but keeps your conscience clear.
02 -
  • Don't peel the peppers while they're still hot, no matter how eager you are—that 10-minute steam time is non-negotiable and actually makes the job easier and your hands grateful.
  • Harissa varies wildly between brands in terms of heat level, so start with a teaspoon and taste before adding more, because you can always turn up the spice but you can't take it back.
03 -
  • An immersion blender makes this soup effortless and keeps cleanup minimal, but if you don't have one, a countertop blender works just as well—just blend in batches and be careful with hot liquid.
  • This soup actually tastes better the next day after the flavors have had time to meld, so don't hesitate to make it ahead and reheat gently before serving.
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