Roasted Red Pepper Soup With Crispy Croutons

Roasted Red Pepper Soup With Crispy Croutons is a vibrant, velvety soup that combines the deep sweetness of charred peppers with the subtle heat of harissa. This Mediterranean-inspired dish offers a satisfying crunch from homemade garlic-herb croutons, making it a perfect choice for cozy lunches or as an elegant starter for your next dinner party.

Save to Pinterest

Preparing this soup involves a few simple steps that yield impressive results. By roasting the peppers until their skins are charred, you unlock a smoky dimension that defines the character of the dish. Combined with sautéed carrots, onions, and aromatic spices, the result is a nutrient-dense and colorful bowl of pure comfort.

Ingredients

• For the Soup:
• 4 large red bell peppers, halved and seeded
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, peeled and diced
• 2 tablespoons olive oil
• 1 tablespoon harissa paste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 3 cups vegetable broth
• 1 (14 oz/400 g) can diced tomatoes
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper
• 1 teaspoon sugar (optional, to balance acidity)
• ¼ cup heavy cream or coconut cream (optional)
• For the Crispy Croutons:
• 2 cups day-old bread, cut into ½-inch cubes
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• For Garnish:
• Fresh parsley or cilantro, chopped
• Extra harissa or cream (optional)

Instructions

Step 1: Roast the Peppers

Preheat your oven to 425°F (220°C). Arrange red pepper halves, skin side up, on a baking sheet. Drizzle with 1 tablespoon olive oil and roast for 25–30 minutes until skins are charred and peppers are soft.

Step 2: Prepare the Croutons

While the peppers roast, toss bread cubes with olive oil, garlic powder, oregano, and salt. Spread on a separate baking tray and bake for 10–12 minutes, tossing once, until golden and crispy. Set aside.

Step 3: Prepare the Base

Once peppers are cool enough to handle, peel and discard the skins. In a large soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the onion, garlic, and carrot for 5–7 minutes until softened.

Step 4: Season and Simmer

Stir in harissa, smoked paprika, and cumin, cooking for 1 minute until fragrant. Add the roasted peppers, diced tomatoes with juice, vegetable broth, salt, pepper, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes.

Step 5: Blend and Finish

Remove from heat and use an immersion blender to purée until silky smooth. Stir in the cream or coconut cream if using. Taste and adjust seasoning as needed.

Step 6: Serve

Ladle the soup into bowls. Top with a handful of crispy croutons, fresh herbs, and a swirl of extra harissa or cream if desired.

Zusatztipps für die Zubereitung

To achieve the best results, use a high-quality immersion blender for a truly silky texture. If you are using a standard blender, be sure to blend in small batches and leave the lid slightly cracked to allow steam to escape. Make sure to have your baking sheets and a wooden spoon ready before you begin the process.

Varianten und Anpassungen

This recipe is highly adaptable. To make it completely vegan, simply use coconut cream instead of dairy cream. For those who enjoy a deeper smoky flavor, consider adding a pinch of chipotle powder or roasting the peppers over an open flame. If you are gluten-sensitive, substitute the bread for a gluten-free variety to make the croutons.

Serviervorschläge

Garnish each bowl with fresh parsley or cilantro for a pop of color and freshness. This soup pairs beautifully with a crisp Sauvignon Blanc or a light, citrusy wheat beer. For a more filling meal, serve it alongside a fresh green salad or extra crusty bread.

Save to Pinterest

This Roasted Red Pepper Soup with Crispy Croutons is a testament to how simple ingredients can create a truly luxurious and comforting meal. Whether served as a light lunch or a sophisticated starter, its bold Mediterranean flavors and delightful textures are sure to make it a household favorite.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually develops deeper flavors when made ahead. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Add croutons just before serving to maintain their crunch.

→ What can I use instead of harissa?

Harissa brings a unique North African heat, but you can substitute with sriracha, red pepper flakes, or a blend of paprika and cayenne. Adjust quantities based on your spice preference.

→ How do I roast peppers without an oven?

You can char peppers directly over a gas burner flame, turning with tongs until blackened on all sides. Alternatively, use a grill pan or outdoor grill. Place in a bowl to steam before peeling.

→ Is this soup suitable for meal prep?

Perfect for meal prep. Make a batch on Sunday and portion into containers. Keep croutons separate in an airtight bag. Reheat gently on the stove, adding a splash of broth if needed.

→ Can I make this gluten-free?

Simply substitute gluten-free bread for the croutons and ensure your vegetable broth and harissa are certified gluten-free. The soup base itself is naturally gluten-free.