Save to Pinterest This roasted red pepper soup is a silky, vibrant dish that captures the essence of Mediterranean flavors. Featuring the natural sweetness of oven-roasted peppers and the mellow depth of roasted garlic, it is balanced by a bold kick of harissa for a truly warming and flavorful experience.
Save to Pinterest Perfect for a cozy lunch or a sophisticated starter, this soup relies on simple techniques like charring peppers and roasting garlic whole to unlock layers of flavor that are both smoky and sweet.
Ingredients
- Vegetables: 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).
- Pantry: 2 tbsp olive oil (plus extra for drizzling), 1 tbsp tomato paste, 1½ tsp harissa paste (adjust to taste), 4 cups vegetable broth, 1 tsp smoked paprika, salt and freshly ground black pepper.
- Garnish (optional): ¼ cup crème fraîche or plain Greek yogurt, fresh cilantro or parsley leaves, crusty bread for serving.
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
To ensure the best texture, roast the peppers until their skins are properly blistered and charred. Letting them cool slightly before peeling makes the process easier and keeps the sweet flesh intact for the base of your soup.
Varianten und Anpassungen
Adjust the harissa paste to your preferred heat level or omit the dairy garnish for a completely vegan version. You can also use a plant-based yogurt alternative to maintain the creamy finish.
Serviervorschläge
Ladle the soup into rustic bowls and add a generous swirl of crème fraîche or Greek yogurt. Garnish with fresh cilantro or parsley and serve alongside thick slices of crusty artisan bread for dipping.
Save to Pinterest With its beautiful orange hue and rich, complex taste, this Roasted Red Pepper Soup is a comforting meal that is as nutritious as it is delicious.
Recipe Q&A
- → Can I make this soup ahead of time?
Yes, this soup actually improves after resting. The flavors meld and develop beautifully when stored overnight in the refrigerator. Reheat gently on the stove, adding a splash of broth if needed to adjust consistency.
- → How can I adjust the spice level?
The harissa paste provides adjustable heat. Start with 1½ teaspoons as written, or reduce to ½ teaspoon for a milder version. For spice lovers, increase up to 2 tablespoons. Always taste after pureeing and add more if desired.
- → What can I use instead of harissa?
If harissa isn't available, substitute with equal parts tomato paste and your favorite hot sauce, or use red pepper flakes. For a smoky alternative, try chipotle paste in adobo sauce, adjusting quantity to your heat preference.
- → Is freezing recommended?
This soup freezes exceptionally well. Let it cool completely before transferring to airtight containers, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding broth if needed.
- → Can I use jarred roasted peppers?
While jarred roasted red peppers work in a pinch, fresh-roasted peppers provide superior flavor and texture. If using jarred, drain thoroughly and pat dry. You may need to reduce the salt since jarred peppers often contain added sodium.
- → What's the best way to achieve a silky texture?
An immersion blender works well, but a countertop blender creates the smoothest results. Blend in batches, filling only halfway. For extra silkiness, strain through a fine-mesh sieve after blending. The potato naturally helps create a creamy texture without dairy.