Roasted Red Pepper Soup With Crispy Croutons (Print View)

Silky roasted pepper soup with harissa warmth and golden homemade croutons for the perfect texture contrast.

# Ingredient List:

→ 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 oz) diced tomatoes
11 - 1 teaspoon salt, or to taste
12 - ½ teaspoon freshly ground black pepper
13 - 1 teaspoon sugar, optional
14 - ¼ cup heavy cream or coconut cream, optional

→ For the Crispy Croutons

15 - 2 cups day-old bread, cut into ½-inch cubes
16 - 2 tablespoons olive oil
17 - ½ teaspoon garlic powder
18 - ½ teaspoon dried oregano
19 - ¼ teaspoon salt

→ For Garnish

20 - Fresh parsley or cilantro, chopped
21 - Extra harissa or cream, optional

# Directions:

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 25-30 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 10-12 minutes, tossing once, until golden and crispy. Set aside.
03 - Once peppers are cool enough to handle, peel and discard the charred skins.
04 - In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion, garlic, and carrot. Sauté for 5-7 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.

# Expert Tips:

01 -
  • The peppers turn silky smooth without any fancy equipment, just your own two hands and a blender.
  • Harissa brings enough warmth to make you feel like you're eating something sophisticated, but it never overpowers the natural sweetness of roasted peppers.
  • Those crispy croutons aren't just toppings; they're the reason you'll find yourself making this soup again and again.
02 -
  • Never skip the charring step on the peppers; that blackened skin isn't burnt, it's flavor being concentrated, and peeling it away reveals the sweetness underneath.
  • Day-old bread is absolutely necessary for croutons because fresh bread will absorb oil and steam into sadness instead of crisping up into something you'll want to eat by the handful.
03 -
  • If you don't have an immersion blender, transfer the hot soup to a blender in two batches and hold the lid down loosely with a towel; hot liquid expands in a blender, and this prevents messy surprises.
  • Make the croutons up to three days ahead and store them in an airtight container, so on soup day you only have to focus on the peppers and the pot.
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