Save The smell of roasting peppers filled my tiny apartment kitchen last winter when I first attempted this soup. I had bought too many red peppers at the farmers market and needed to use them up before they went soft. Now it has become my go-to recipe when I want something that feels luxurious but comes together with minimal effort.
I served this soup at a dinner party last month and watched my friend close her eyes after the first spoonful. She asked for the recipe before she even finished her bowl. Something about the silky texture and layers of flavor makes people feel cared for when you put it in front of them.
Ingredients
- 4 large red bell peppers: The sweetness develops beautifully during roasting so choose peppers that feel heavy for their size with smooth skin
- 1 large yellow onion: Yellow onions have the right balance of sweetness and bite to support the peppers without overpowering them
- 4 cloves garlic unpeeled: Roasting garlic in its skins concentrates its flavor and prevents it from burning
- 1 medium carrot: This adds natural sweetness and body to the soup base
- 1 celery stalk: Just one provides subtle aromatic depth without making the soup taste distinctly celery forward
- 3 cups vegetable broth: Use a good quality broth you enjoy drinking on its own since it makes up most of the soup
- 2 tbsp olive oil: One tablespoon for roasting the peppers and another for sautéing the vegetables
- 1 to 2 tsp harissa paste: Start with one teaspoon and taste the finished soup before adding more
- 1 tsp smoked paprika: This reinforces the smoky flavor from the roasted peppers
- 1/2 tsp ground cumin: A warm earthy spice that bridges the Mediterranean flavors
- Salt and black pepper: Season generously at the end since the flavor concentrates as the soup blends
- Crème fraîche or yogurt: A cool creamy dollop against the spicy soup creates the perfect contrast
Instructions
- Roast the peppers and garlic:
- Preheat your oven to 425°F and arrange the whole peppers and unpeeled garlic cloves on a baking sheet. Drizzle with 1 tablespoon olive oil then roast for 25 to 30 minutes turning the peppers once halfway through until the skins are blistered and the garlic feels soft when squeezed.
- Steam and peel the peppers:
- Transfer the roasted peppers to a bowl and cover tightly with a plate or plastic wrap. Let them steam for 10 minutes then slip off the charred skins remove the seeds and squeeze the sweet roasted garlic out of its skins.
- Sauté the base vegetables:
- Heat the remaining olive oil in a large pot over medium heat. Add the chopped onion carrot and celery and cook for 5 to 7 minutes stirring occasionally until the vegetables have softened and the onion is translucent.
- Bloom the spices:
- Add the roasted peppers roasted garlic smoked paprika cumin and harissa paste to the pot. Stir everything together and cook for about 1 minute until the spices become fragrant and toast slightly in the hot oil.
- Simmer the soup:
- Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and let the soup simmer for 10 minutes to allow all the flavors to meld together.
- Blend until smooth:
- Use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender. Puree until completely silky smooth with no visible pieces of vegetables remaining.
- Season and serve:
- Taste the soup and add salt and pepper as needed. Ladle into warmed bowls and top with a spoonful of crème fraîche or yogurt fresh herbs and a drizzle of olive oil.
Save This soup has become my Sunday ritual. I roast the peppers while catching up on reading and by the time I have finished a chapter the kitchen smells incredible and I am ready to blend everything into something that feels like a hug in a bowl.
Making It Your Own
Sometimes I add a diced potato with the base vegetables when I want a more filling soup that can stand alone as a meal. Other times I swap the harissa for a spoonful of tomato paste and a pinch of red pepper flakes for a simpler version kids might prefer.
Serving Suggestions
A slice of crusty bread is the classic choice but grilled cheese sandwiches cut into strips make this feel extra special. I have also served it in small shot glasses topped with a single parsley leaf as an elegant first course at dinner parties.
Storage And Meal Prep
This soup actually tastes better the next day as the flavors have more time to develop. I often double the recipe and freeze portions in individual containers for those busy weeknights when cooking from scratch feels impossible.
- Cool the soup completely before refrigerating to prevent condensation from thinning it
- Reheat gently over low heat stirring frequently to prevent separating
- Store garnishes separately and add fresh just before serving
Save There is something deeply satisfying about turning a handful of simple ingredients into a soup that feels so special. I hope this recipe becomes as loved in your kitchen as it has in mine.
Recipe FAQ Section
- → Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.
- → How do I roast the peppers without an oven?
Hold red peppers over a gas burner flame with tongs, turning occasionally until charred on all sides. Place in a bowl, cover, and steam for 10 minutes before peeling. Alternatively, use jarred roasted peppers for a quicker version.
- → What can I substitute for harissa?
Replace harissa with an equal amount of sriracha for a different heat profile, or use a mix of tomato paste, smoked paprika, and cayenne pepper. For a milder version, simply omit it and adjust the smoked paprika to taste.
- → Is this soup freezer-friendly?
Absolutely. Cool completely before transferring to freezer-safe containers. Leave some headspace as liquids expand when frozen. It keeps well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → How can I make this soup creamy without dairy?
Blend in a quarter cup of soaked cashews or coconut milk for richness. A tablespoon of tahini also adds creaminess while complementing the roasted flavors. For a lighter touch, simply stir in extra olive oil before serving.