Roasted Red Pepper Soup (Printable)

Silky roasted pepper soup with caramelized garlic, harissa spice, and smoky paprika.

# What You'll Need:

→ Vegetables

01 - 4 large red bell peppers
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, unpeeled
04 - 1 medium carrot, peeled and chopped
05 - 1 celery stalk, chopped

→ Liquids

06 - 3 cups vegetable broth
07 - 2 tablespoons olive oil

→ Flavorings

08 - 1 to 2 teaspoons harissa paste
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - Salt and freshly ground black pepper to taste

→ Garnishes

12 - 1/4 cup crème fraîche or plain yogurt
13 - Fresh parsley or cilantro, chopped
14 - Crusty bread for serving

# How to Make It:

01 - Preheat oven to 425°F. Place red peppers and unpeeled garlic cloves on a baking sheet. Drizzle with 1 tablespoon olive oil and roast for 25 to 30 minutes, turning once, until peppers are charred and soft and garlic is caramelized.
02 - 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.
03 - In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook for 5 to 7 minutes, stirring frequently, until softened.
04 - Add roasted peppers, roasted garlic, smoked paprika, cumin, and harissa paste to the pot. Stir well and cook for 1 minute until fragrant.
05 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Use an immersion blender to puree the soup until silky smooth, or transfer in batches to a countertop blender. Season with salt and pepper to taste.
07 - Serve hot, garnished with crème fraîche or yogurt and fresh herbs. Serve crusty bread on the side if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when really, you're done in under an hour.
  • Those roasted peppers develop a natural sweetness that makes the harissa feel like a whisper of heat rather than a shout.
  • One bowl somehow feels both fancy enough for guests and comforting enough for a solo Tuesday night.
02 -
  • Do not skip the steaming step with the peppers—it makes the difference between struggling to peel them and peeling them like you're removing a glove.
  • An immersion blender keeps the soup's temperature stable and gives you the silkiest texture; if you use a regular blender, let the soup cool slightly first so it doesn't splatter everywhere.
  • Taste before you finish cooking—different broths have different salt levels, and harissa brands vary wildly in intensity, so your final seasoning is the truth-telling moment.
03 -
  • Don't rush the roasting step—the deeper the char on your peppers, the more complex and satisfying the final soup will taste.
  • Keep tasting as you blend and season; every stove, every batch of peppers, every broth is slightly different, and trusting your own palate is how you turn a recipe into something personal.
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