Roasted Red Pepper Soup (Printable version)

Silky soup with roasted peppers, garlic, and harissa. Ready in under an hour.

# What You’ll Need:

→ Vegetables

01 - 4 large red bell peppers
02 - 1 medium yellow onion, diced
03 - 1 medium carrot, peeled and diced
04 - 1 head garlic
05 - 1 medium potato, peeled and diced

→ Pantry

06 - 2 tablespoons olive oil, plus extra for drizzling
07 - 1 tablespoon tomato paste
08 - 1.5 teaspoons harissa paste
09 - 4 cups vegetable broth
10 - 1 teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - 0.25 cup crème fraîche or plain Greek yogurt
13 - Fresh cilantro or parsley leaves
14 - Crusty bread for serving

# Directions:

01 - Preheat oven to 425°F. Cut red peppers in half, remove seeds and membranes, and place cut-side down on a parchment-lined baking sheet.
02 - Slice off the top of the garlic head to expose cloves, drizzle with olive oil, wrap in foil, and place on the baking sheet alongside peppers.
03 - Roast peppers and garlic for 25 to 30 minutes until pepper skins are charred and blistered. Remove from oven and let cool.
04 - Once cooled, peel the skins from peppers and squeeze roasted garlic cloves from their skins.
05 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add onion, carrot, and potato. Sauté for 5 to 7 minutes until softened.
06 - Stir in tomato paste and harissa paste. Cook for 1 minute, stirring constantly.
07 - Add roasted peppers, roasted garlic, smoked paprika, and vegetable broth. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes until vegetables are tender.
08 - Puree the soup in batches using a blender or immersion blender until silky smooth. Season with salt and pepper to taste.
09 - Ladle into bowls, swirl with crème fraîche or yogurt, and garnish with fresh herbs. Serve with crusty bread.

# Expert Advice:

01 -
  • It tastes like something from a fancy restaurant but comes together in under an hour with minimal effort.
  • The harissa gives it a subtle heat that builds as you sip, making each spoonful feel intentional and interesting.
  • It's naturally vegetarian and gluten-free, so it works for just about everyone at the table.
02 -
  • Don't skip the roasting step thinking you'll save time; it's what transforms ordinary peppers into something with real depth and sweetness that raw peppers simply can't offer.
  • If your soup tastes flat after blending, it's usually because it needs salt or a small splash of something acidic like lemon juice or sherry vinegar to bring everything into focus.
03 -
  • If you don't have smoked paprika, regular paprika works, but smoked paprika adds a subtle depth that feels important to this particular dish—it's worth picking up a small jar.
  • Use an immersion blender if you have one; it's faster than transferring hot soup to a regular blender in batches, and there's less chance of splashing yourself.
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