Roasted Red Pepper Soup (Printable)

Silky, vibrant soup with roasted peppers, caramelized garlic, and smoky harissa for gentle warmth.

# What You 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
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 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, 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. 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 spent hours in the kitchen, but honestly takes less than an hour from start to finish.
  • The roasting process does all the flavor work for you—those caramelized peppers and garlic practically cook themselves.
  • It's naturally vegetarian and gluten-free without any of the compromise you'd expect.
02 -
  • Don't skip the steaming step after roasting the peppers—it's what makes them peel cleanly without tearing or losing any texture.
  • Harissa paste varies wildly in heat level depending on the brand; always taste a tiny bit before committing the full amount to your soup.
03 -
  • If you're cooking for someone who loves heat, mix a small pinch of harissa paste directly into their crème fraîche before serving instead of stirring it into the whole pot.
  • The soup thickens as it cools, so if you're reheating leftovers and it feels too thick, thin it out with a splash of vegetable broth or water.
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