Roasted Red Pepper Soup

Vibrant, silky, and deeply aromatic, this Roasted Red Pepper Soup is a celebration of simple Mediterranean ingredients. By roasting the peppers until charred and the garlic until sweet and caramelized, we unlock a depth of flavor that is both comforting and sophisticated. A subtle hint of harissa adds a gentle warmth, making this the perfect bowl for a chilly evening or a light, nutritious starter.

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The beauty of this soup lies in its texture. Without the need for heavy cream, the blended vegetables create a luxuriously smooth consistency that feels indulgent yet remains light. It is a testament to how roasting can transform humble vegetables into a gourmet meal.

Ingredients

• Vegetables: 4 large red bell peppers, 1 large yellow onion (chopped), 4 cloves garlic (unpeeled), 1 medium carrot (peeled and chopped), 1 celery stalk (chopped)
• Liquids: 3 cups (720 ml) vegetable broth, 2 tbsp olive oil
• Flavorings: 1–2 tsp harissa paste, 1 tsp smoked paprika, 1/2 tsp ground cumin, salt and freshly ground black pepper to taste
• Garnishes: 1/4 cup crème fraîche or plain yogurt, fresh parsley or cilantro, crusty bread

Instructions

Step 1

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

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

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

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

Step 5

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

Step 6

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

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

Zusatztipps für die Zubereitung

To ensure the smoothest texture, take the time to properly steam the roasted peppers. Covering them while they are hot traps moisture, making the charred skins slide right off. Additionally, roasting the garlic in its skin prevents it from becoming bitter, resulting in a sweet, mellow paste that blends perfectly into the broth.

Varianten und Anpassungen

This soup is highly versatile. For extra smokiness, you can use store-bought fire-roasted peppers or add a pinch of chili flakes. To make the dish completely vegan, simply omit the crème fraîche or replace it with a dollop of coconut yogurt or a swirl of high-quality olive oil.

Serviervorschläge

Pair this vibrant soup with a slice of warm, crusty sourdough bread or gluten-free baguette. For a beautiful presentation, swirl a spoonful of crème fraîche into each bowl and top with a generous handful of freshly chopped parsley or cilantro to add a burst of color and freshness.

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Whether enjoyed as a cozy lunch or an elegant dinner party starter, this Roasted Red Pepper Soup is sure to become a favorite. Its rich color and complex flavors make it a standout dish that is as nourishing as it is delicious. Bon appétit!

Recipe FAQs

→ How do I roast red peppers for soup?

Place whole peppers on a baking sheet at 425°F for 25-30 minutes, turning once until charred on all sides. Let them steam covered for 10 minutes, then peel away the blackened skin and remove seeds.

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld. Store in the refrigerator for up to 3 days and reheat gently on the stove, adding a splash of broth if needed.

→ How spicy is the harissa in this soup?

Harissa provides gentle warmth rather than overwhelming heat. Start with 1 teaspoon and adjust to your preference. You can always add more, but you can't take it back.

→ What can I use instead of an immersion blender?

A countertop blender works perfectly—just puree in batches, filling only halfway and venting the lid slightly to let steam escape. A food processor also creates a smooth texture.

→ Is this soup freezer-friendly?

Yes, it freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator.

→ How do I make this soup vegan?

Skip the crème fraîche or yogurt garnish, or use plant-based alternatives like coconut yogurt or cashew cream. The soup itself is naturally vegan and gluten-free.