Save The first time I made this soup, it was actually by accident. I had a bag of red peppers that were on their last leg and couldn't bear to waste them, so I threw them in the oven with whatever else I had on hand. When I blended everything together, my kitchen smelled like something you'd order at a restaurant, not something thrown together on a Tuesday.
Last winter, my sister came over after a terrible day at work. I set a steaming bowl of this in front of her, watched her take that first spoonful, and saw her shoulders actually drop. Food isn't medicine, but sometimes it's pretty close.
Ingredients
- 4 large red bell peppers: Roasting them completely transforms their flavor from fresh and sharp to deep and sweet
- 1 large yellow onion: Foundation flavor that melts into the background
- 4 cloves garlic, unpeeled: Roasting them in their skins keeps them from burning and makes them squeeze out like butter
- 1 medium carrot: Adds natural sweetness and body
- 1 celery stalk: Brings a subtle aromatic depth without overpowering
- 3 cups vegetable broth: Use a good quality one since it's half the liquid
- 2 tbsp olive oil: One for roasting peppers, one for sautéing the base
- 1 to 2 tsp harissa paste: Start with one teaspoon and taste before adding more
- 1 tsp smoked paprika: This is what gives it that campfire richness
- 1/2 tsp ground cumin: Earthy notes that tie everything together
- Salt and pepper: Essential for bringing all the flavors forward
- Crème fraîche or yogurt: That cool dollop on top makes every spoonful perfect
Instructions
- Roast the peppers and garlic:
- Crank your oven to 425°F and spread those peppers and unpeeled garlic cloves on a baking sheet with a tablespoon of olive oil. Let them roast for 25 to 30 minutes, turning them once, until the peppers are deeply charred in spots and the garlic feels soft when you squeeze it.
- Prep the roasted vegetables:
- Move the peppers to a bowl and cover it with a plate so they can steam for 10 minutes. The skins will slip right off, and you can squeeze those roasted garlic cloves out of their skins like they're begging to be used.
- Build the flavor base:
- Heat that remaining tablespoon of olive oil in a large pot over medium heat. Toss in the onion, carrot, and celery and let them soften for 5 to 7 minutes, stirring occasionally until they're fragrant and starting to turn translucent.
- Add the roasted elements and spices:
- Throw in those roasted peppers, the squeezed garlic, smoked paprika, cumin, and harissa. Stir everything together for about a minute until the spices bloom and the kitchen smells incredible.
- Simmer and blend:
- Pour in the vegetable broth and bring it to a bubble, then turn down the heat and let it simmer gently for 10 minutes. Use an immersion blender right in the pot, or work in batches with a regular blender, until it's silky smooth.
- Season and serve:
- Taste and add salt and pepper as needed. Ladle it into bowls and add that cool topping with whatever fresh herbs you have around.
Save My neighbor asked for the recipe after smelling it through our shared wall. Now she makes it every Sunday, and sometimes I catch the same drift coming from her apartment.
Making It Ahead
This soup actually tastes better the next day when the flavors have had time to get acquainted. Store it in the fridge for up to three days and reheat gently on the stove.
Freezing Instructions
Portion the cooled soup into freezer-safe containers leaving an inch of space at the top. It'll keep beautifully for three months, and you'll thank yourself on busy nights.
Serving Suggestions
A hunk of crusty bread is non-negotiable for soaking up every last drop. I've also served it alongside grilled cheese sandwiches for the ultimate comfort meal combo.
- A drizzle of good olive oil on top adds richness
- Toasted pumpkin seeds bring a nice crunch contrast
- A squeeze of lemon juice right before serving brightens everything up
Save Sometimes the simplest recipes are the ones that stick around longest. This one earned its permanent spot in my rotation the first time I watched someone close their eyes after the first bite.
Kitchen Questions
- → Can I freeze this soup?
Yes, this soup freezes beautifully for up to 3 months. Let it cool completely, then transfer to airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.
- → How can I make it spicier?
Increase the harissa paste to 1-2 teaspoons or add a pinch of cayenne pepper. You can also include some roasted jalapeños with the red peppers for extra heat that builds gradually.
- → What can I use instead of harissa?
Substitute with an equal amount of sriracha, tomato paste mixed with cayenne, or red pepper flakes. Each alternative will bring a slightly different flavor profile but maintains the gentle warmth.
- → Is roasted red pepper soup good for meal prep?
Absolutely! The flavors actually deepen and improve after a day or two in the refrigerator. Store in sealed containers for up to 3 days and reheat on the stovetop for the best texture.
- → Can I use jarred roasted peppers?
Yes, jarred roasted red peppers work well in a pinch. Drain them thoroughly and pat dry before adding to the pot. Fresh roasted peppers will have more depth, but jarred ones still yield delicious results.
- → How do I get the smoothest texture?
Blend thoroughly with an immersion blender for 2-3 minutes, or work in batches using a high-speed blender. For ultra-silky results, pass the soup through a fine-mesh sieve after blending.