Save Indulge in the Mediterranean warmth of this Roasted Red Pepper Soup. It is a silky, vibrant dish that captures the deep sweetness of oven-charred peppers balanced by the mellow richness of caramelized garlic and a subtle kick of harissa. Whether you are seeking a comforting starter or a light, nourishing meal, this soup delivers a sophisticated flavor profile that is surprisingly easy to achieve at home.
Save The secret to the soup's incredible texture is the combination of slow-roasted peppers and an immersion blender, resulting in a velvety consistency without the need for heavy cream. The hint of harissa provides a gentle, building heat that awakens the palate without overpowering the sweetness of the bell peppers.
Ingredients
- 4 large red bell peppers
- 1 large yellow onion, chopped
- 4 cloves garlic, unpeeled
- 1 medium carrot, peeled and chopped
- 1 celery stalk, chopped
- 3 cups (720 ml) vegetable broth
- 2 tbsp olive oil
- 1–2 tsp harissa paste (to taste)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- 1/4 cup crème fraîche or plain yogurt (optional garnish)
- Fresh parsley or cilantro, chopped (optional garnish)
- Crusty bread (for serving)
Instructions
- Step 1: Roast the Vegetables
- Preheat your oven to 425°F (220°C). Place the red peppers and unpeeled garlic cloves on a baking sheet. Drizzle with 1 tablespoon olive oil and roast for 25–30 minutes, turning once, until the peppers are charred and soft and the garlic is caramelized.
- Step 2: Prepare the Peppers
- Transfer roasted peppers to a bowl and cover with a plate or plastic wrap. Let steam for 10 minutes, then peel and deseed the peppers. Squeeze the roasted garlic from its skins.
- Step 3: Sauté Aromatics
- In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook for 5–7 minutes, stirring, until softened.
- Step 4: Combine Flavors
- Add roasted peppers, roasted garlic, smoked paprika, cumin, and harissa paste. Stir well and cook for 1 minute until fragrant.
- Step 5: Simmer
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 6: Blend and Season
- Use an immersion blender (or transfer soup in batches to a blender) to puree until silky smooth. Season with salt and pepper to taste.
- Step 7: Garnish and Serve
- Serve hot, garnished with crème fraîche or yogurt and fresh herbs. Add crusty bread on the side if desired.
Zusatztipps für die Zubereitung
To ensure a perfectly smooth soup, make sure to remove as many charred skin fragments from the peppers as possible after steaming. If using a countertop blender instead of an immersion blender, remember to blend in small batches and leave the lid slightly ajar to allow steam to escape.
Varianten und Anpassungen
For an extra layer of smokiness, use fire-roasted peppers or add a pinch of chili flakes. This soup can easily be made vegan by omitting the crème fraîche or yogurt garnish, or by substituting it with a plant-based alternative like coconut cream or cashew cream.
Serviervorschläge
Serve this vibrant red soup in wide bowls with a beautiful swirl of crème fraîche and a sprinkle of fresh green herbs. It pairs wonderfully with warm, crusty bread or even a light Mediterranean salad for a complete meal.
Save This Roasted Red Pepper Soup is a testament to how simple ingredients, when treated with care, can create a meal that is both healthy and deeply satisfying. Enjoy the balance of sweet, smoky, and spicy notes in every comforting bowl.
Recipe Questions & Answers
- → Can I use jarred roasted peppers instead of fresh?
Yes, jarred roasted red peppers work well in a pinch. Look for ones packed in water rather than oil for better control over the final flavor. You'll need about 2-3 jars to equal 4 fresh peppers. Skip the roasting step and proceed with sautéing the vegetables.
- → How can I make this soup vegan?
Simply omit the crème fraîche or yogurt garnish, or substitute with your favorite plant-based alternative like coconut yogurt, cashew cream, or almond-based sour cream. The soup itself is completely vegan as written.
- → What's the best way to adjust the spice level?
Start with 1 teaspoon of harissa and taste before adding more. For a milder version, reduce to ½ teaspoon or omit entirely. If you prefer more heat, gradually increase to 2 teaspoons. The smoked paprika adds flavor without significant spice.
- → Can I freeze this soup?
Absolutely. Let the soup cool completely before transferring to airtight containers or freezer bags. It will keep well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth if needed to adjust consistency.
- → What can I serve alongside this soup?
Crusty bread is perfect for dipping, but grilled cheese sandwiches, garlic bread, or a simple green salad with vinaigrette also complement the flavors beautifully. For a more substantial meal, pair with a quinoa salad or roasted vegetables.
- → Why do I need to cover the roasted peppers?
Covering the hot peppers creates steam that helps loosen the skins, making them much easier to remove. This technique also ensures the peppers continue cooking slightly, becoming even more tender and flavorful before blending.