Roasted Red Pepper Soup

Experience the warmth of the Mediterranean with this silky Roasted Red Pepper Soup. This vibrant dish combines the smoky sweetness of oven-charred bell peppers with the mellow, creamy depth of roasted garlic. A subtle kick of harissa paste provides a sophisticated heat that balances the richness of the vegetables, creating a comforting experience in every spoonful.

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This soup is as nutritious as it is flavorful. By roasting the vegetables before simmering, you unlock their natural sugars and create a velvety texture without the need for heavy cream. Whether served as an elegant starter or a light main course, it brings a pop of color and bold flavor to any table.

Ingredients

• 4 large red bell peppers
• 1 medium yellow onion, diced
• 1 medium carrot, peeled and diced
• 1 head garlic
• 1 medium potato, peeled and diced
• 2 tbsp olive oil, plus extra for drizzling
• 1 tbsp tomato paste
• 1½ tsp harissa paste (adjust to taste)
• 4 cups (1 liter) vegetable broth
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• Optional garnish: ¼ cup crème fraîche or plain Greek yogurt, fresh cilantro or parsley, crusty bread

Instructions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Cut the red peppers in half, remove seeds and membranes, and place them cut-side down on a baking sheet lined with parchment paper. Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and place on the baking sheet.

Step 3

Roast peppers and garlic for 25–30 minutes, until the pepper skins are charred and blistered. Remove and let cool; keep the oven on.

Step 4

Once cooled, peel the skins off the peppers and squeeze the roasted garlic cloves from their skins.

Step 5

In a large pot, heat 2 tbsp olive oil over medium heat. Add onion, carrot, and potato. Sauté for 5–7 minutes until softened.

Step 6

Stir in tomato paste and harissa; cook for 1 minute.

Step 7

Add roasted peppers, roasted garlic, smoked paprika, and vegetable broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes until vegetables are tender.

Step 8

Puree the soup in batches using a blender or with an immersion blender until silky smooth. Season with salt and pepper to taste.

Step 9

Ladle into bowls, swirl with crème fraîche or yogurt, and garnish with fresh herbs as desired. Serve with crusty bread.

Zusatztipps für die Zubereitung

For extra depth, add a pinch of cumin or a splash of sherry vinegar before serving. Adjust the harissa paste according to your heat preference, as brands vary in spiciness. If the soup is too thick, you can thin it out with a little extra vegetable broth until it reaches your desired consistency.

Varianten und Anpassungen

To make this recipe vegan, simply omit the crème fraîche or Greek yogurt garnish or substitute with a plant-based dairy alternative like coconut cream. The recipe is gluten-free as written; however, always verify packaged ingredients like broth and harissa paste for hidden allergens, and choose gluten-free bread for serving.

Serviervorschläge

Serve this soup hot with a swirl of cool yogurt and a sprinkle of fresh cilantro or parsley. It is best enjoyed with a side of warm, crusty bread to soak up every bit of the silky broth. For a complete Mediterranean meal, pair it with a fresh green salad or roasted chickpeas.

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This Roasted Red Pepper Soup is a versatile addition to your recipe collection. Whether you need a quick weekday dinner or a sophisticated starter for guests, its vibrant color and rich, smoky taste are guaranteed to impress. Enjoy the perfect balance of Mediterranean flavors in one simple, healthy bowl.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup is excellent for making ahead. The flavors actually improve after resting. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

→ How can I adjust the spice level?

Adjust the harissa paste to your heat preference. Start with 1 teaspoon for mild heat, or increase to 2 tablespoons for a bolder kick. You can also add a pinch of cayenne pepper for extra warmth.

→ Can I use jarred roasted red peppers instead?

While fresh roasted peppers provide the best flavor, you can substitute with 2 cups of jarred roasted red peppers. Drain them well and skip the roasting step, though the depth of flavor will be slightly reduced.

→ How do I make this soup vegan?

This soup is naturally vegan except for the garnish. Simply omit the crème fraîche or yogurt, or use a plant-based alternative like cashew cream or coconut yogurt for the same creamy swirl effect.

→ What can I serve with this soup?

Crusty bread is traditional, but you can also serve with grilled cheese sandwiches, pita chips, or a fresh green salad. For a heartier meal, add a side of roasted vegetables or a grain bowl.

→ Can I freeze this soup?

Yes, this soup freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers, leaving some room for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop.