# What You’ll Need:
→ For the Soup
01 - 4 large red bell peppers, halved and seeded
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 2 tablespoons olive oil
06 - 1 tablespoon harissa paste
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - 3 cups vegetable broth
10 - 1 can (14 ounces) diced tomatoes
11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 teaspoon sugar, optional
14 - 1/4 cup heavy cream or coconut cream, optional
→ For the Crispy Croutons
15 - 2 cups day-old bread, cut into 1/2-inch cubes
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon dried oregano
19 - 1/4 teaspoon salt
→ For Garnish
20 - Fresh parsley or cilantro, chopped
21 - Extra harissa or cream, optional
# How-To Steps:
01 - Preheat oven to 425°F. Arrange red pepper halves skin side up on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 25 to 30 minutes until skins are charred and peppers are soft.
02 - Toss bread cubes with olive oil, garlic powder, oregano, and salt. Spread on a separate baking tray. Bake for 10 to 12 minutes, tossing once, until golden and crispy. Set aside.
03 - Once peppers are cool enough to handle, peel and discard skins.
04 - In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion, garlic, and carrot. Sauté for 5 to 7 minutes until softened.
05 - Stir in harissa, smoked paprika, and cumin. Cook for 1 minute until fragrant.
06 - Add roasted peppers, diced tomatoes with juice, vegetable broth, salt, pepper, and sugar. Bring to a boil, reduce heat, and simmer for 15 minutes.
07 - Remove from heat. Use an immersion blender to purée until silky smooth, or transfer to a blender in batches.
08 - Stir in cream or coconut cream, if using. Taste and adjust seasoning as needed.
09 - Ladle soup into bowls. Top with crispy croutons, fresh herbs, and a swirl of extra harissa or cream if desired.
