Roasted Red Pepper Soup

Experience the essence of Mediterranean comfort with this silky Roasted Red Pepper Soup. This dish is a celebration of vibrant flavors, combining the natural sweetness of charred bell peppers with the rich, mellow depth of caramelized garlic and a subtle, warming hint of harissa paste. It is a light yet deeply satisfying meal that works beautifully as both a sophisticated starter or a comforting lunch.

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The beauty of this soup lies in its simplicity. By roasting the peppers and garlic together, you unlock a smoky profile that is perfectly complemented by the earthy notes of cumin and smoked paprika. It is a recipe that relies on the quality of its produce to shine.

Ingredients

• Vegetables: 4 large red bell peppers, 1 large yellow onion (chopped), 4 cloves garlic (unpeeled), 1 medium carrot (peeled and chopped), 1 celery stalk (chopped)
• Liquids: 3 cups (720 ml) vegetable broth, 2 tbsp olive oil
• Flavorings: 1–2 tsp harissa paste (to taste), 1 tsp smoked paprika, 1/2 tsp ground cumin, salt and freshly ground black pepper (to taste)
• Garnishes: 1/4 cup crème fraîche or plain yogurt, fresh parsley or cilantro (chopped), 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: Peel and prep

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 the base

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 aromatics

Add roasted peppers, roasted garlic, smoked paprika, cumin, and harissa paste. Stir well and cook for 1 minute until fragrant.

Step 5: Simmer the soup

Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

Step 6: Puree to perfection

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: Final garnish

Serve hot, garnished with crème fraîche or yogurt and fresh herbs. Add crusty bread on the side if desired.

Zusatztipps für die Zubereitung

To achieve the best results, use a high-quality baking sheet and an immersion blender directly in the pot. For extra smokiness, you can use fire-roasted peppers or add a pinch of chili flakes. Nutritional information per serving: 145 Calories, 7 g Total Fat, 19 g Carbohydrates, and 3 g Protein.

Varianten und Anpassungen

This recipe is highly adaptable. To make it vegan, simply omit the crème fraîche or yogurt, or use a plant-based alternative. You can also adjust the harissa paste to find your preferred level of spice. If you don't have fresh peppers, high-quality jarred roasted peppers can work in a pinch, though fresh roasting provides the best flavor.

Serviervorschläge

For a complete meal, serve the soup with thick slices of warm, crusty bread. The bread is perfect for dipping and soaking up every last drop of the silky broth. A swirl of cold crème fraîche and a handful of freshly chopped cilantro or parsley adds both visual appeal and a refreshing finish to the hot soup.

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Whether you are serving this for a quiet night in or as part of a larger Mediterranean feast, this Roasted Red Pepper Soup is sure to impress. Its combination of simple preparation and elegant flavor makes it a reliable staple for any home cook.

Recipe FAQs

→ Can I use jarred roasted peppers instead of fresh?

Jarred roasted peppers work well in a pinch, though fresh peppers roasted at home develop deeper charred flavors. If using jarred, drain them thoroughly and pat dry to prevent thinning the soup too much.

→ How spicy is the harissa in this soup?

The harissa provides gentle warmth rather than overwhelming heat. Start with one teaspoon and adjust to your preference. You can always substitute with a pinch of cayenne or red pepper flakes for milder spice.

→ Can this soup be frozen?

Yes, this soup freezes beautifully. Cool completely before transferring to airtight containers or freezer bags. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of broth if needed.

→ What can I use instead of an immersion blender?

A standard countertop blender works perfectly—puree the soup in batches, filling only halfway each time to prevent hot splatters. A food processor also achieves good results, though the texture may be slightly less silky.

→ How can I make this soup more filling?

Stir in cooked white beans, lentils, or small pasta shapes during the last 10 minutes of simmering. Adding crusty bread, grilled cheese slices, a hard-boiled egg on the side also transforms this into a heartier meal.

→ Can I make this soup vegan?

Absolutely—simply omit the crème fraîche or yogurt garnish, or use coconut yogurt, cashew cream, or a dollop of tahini stirred in before serving. The soup itself is completely plant-based.