Roasted Red Pepper Soup

The first time I made this soup, it was actually an accident—I had a bag of red peppers that were threatening to go soft and needed to use them fast. Now it is become one of those recipes I crave when the weather turns even slightly chilly.

I served this at a dinner party once when everyone was exhausted and hugging mugs of soup like it was the most precious thing in the world. The harissa adds this gentle hum of heat that makes people pause and ask what exactly they are tasting.

Ingredients

• 4 large red bell peppers: Roasting them is non negotiable—it creates that depth of flavor you cannot get any other way
• 1 large yellow onion: I chop it fairly small so it disappears into the soup without leaving obvious chunks
• 4 cloves garlic unpeeled: Roasting them in their skins makes them mellow and almost sweet
• 1 medium carrot: Adds natural sweetness and body without affecting the vibrant red color
• 1 celery stalk: Just one is enough to add that subtle savory foundation
• 3 cups vegetable broth: Use a good quality one since it is half the flavor profile
• 2 tbsp olive oil: One for roasting the peppers one for sautéing the aromatics
• 1 to 2 tsp harissa paste: Start with 1 teaspoon if you are unsure about heat
• 1 tsp smoked paprika: This plus the roasted peppers creates that gorgeous smoky layer
• 1/2 tsp ground cumin: Just enough to add warmth without making it taste like chili
• Salt and black pepper: Taste at the end since the broth might already be salty
• Crème fraîche or yogurt: A dollop on top makes it feel restaurant fancy

Instructions

Roast the peppers and garlic:

Preheat your oven to 425°F and put the peppers and unpeeled garlic on a baking sheet with 1 tablespoon olive oil. Let them roast for 25 to 30 minutes turning them once until the peppers look blistered and the garlic feels soft when you press it.

Prep the roasted vegetables:

Move the peppers to a bowl and cover it with a plate so they can steam for 10 minutes. Peel off the charred skin remove the seeds and squeeze the garlic out of its skins.

Build the base:

Heat the remaining olive oil in a large pot over medium heat and add the onion carrot and celery. Cook them for 5 to 7 minutes until they are soft and starting to smell amazing.

Add the roasted goodness:

Stir in the roasted peppers and garlic along with the smoked paprika cumin and harissa. Let everything cook together for about 1 minute until the spices are fragrant and waking up.

Simmer together:

Pour in the vegetable broth and bring it to a boil then turn down the heat and let it simmer gently for 10 minutes so all the flavors can become friends.

Make it silky smooth:

Use an immersion blender right in the pot or work in batches with a regular blender until the soup is completely smooth. Taste and add salt and pepper as needed.

Serve with love:

Ladle the soup into bowls and add a spoonful of crème fraîche or yogurt on top. Sprinkle with fresh herbs and serve with crusty bread for dipping.

Save

My sister texted me the day after I first made this for her asking if there was any left in the fridge. She said she had been thinking about it all morning which I consider the highest possible compliment.

Making It Your Own

Sometimes I add a splash of coconut milk instead of crème fraîche especially when I want to make it vegan. It creates this velvety texture that feels incredibly indulgent without any dairy at all.

What To Serve With It

A simple green salad with a sharp vinaigrette cuts through the richness perfectly. Or you can go all in and make grilled cheese sandwiches—the way the melted cheese plays with the smoky soup is pure comfort.

Planning Ahead

This soup actually tastes better the next day which is rare for soups that have cream in them. The flavors have time to really develop and marry together.

• Make a double batch and freeze half in individual portions
• It thaws beautifully and tastes just as fresh
• Perfect for those nights when cooking feels impossible

Save

There is something about this soup that feels like a hug in a bowl. I hope it becomes a staple in your kitchen like it has in mine.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. This actually tastes better the next day as flavors meld. Store in an airtight container in the fridge for up to 3 days. Reheat gently over medium-low heat, stirring occasionally.

→ How do I roast peppers without an oven?

Place peppers directly over a gas burner flame, turning with tongs until charred on all sides. Alternatively, use a grill pan over high heat. The charring adds essential smoky depth.

→ What can I substitute for harissa?

Use equal parts tomato paste mixed with smoked paprika and a pinch of cayenne. Or try Korean gochujang for a different fermented kick. Adjust quantities to your heat preference.

→ Is this freezer-friendly?

Yes. Cool completely, then transfer to freezer-safe containers leaving 1-inch headspace. freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

→ How do I achieve the silkiest texture?

Blend thoroughly—at least 2 minutes with an immersion blender. For ultra-smooth results, pass through a fine-mesh sieve after blending. The straining step removes any remaining fibers.