Roasted Red Pepper Soup Croutons

The smell hit me before I even opened the oven door. Sweet, smoky, almost caramelized. I was roasting red peppers for the first time without a clear plan, just a hunch that something good would come from those blistered skins. What started as an experiment turned into this soup, a recipe I now make whenever I need something warm and bright on a gray afternoon. It's become my go-to for surprising guests who think soup can't be exciting.

I served this to a friend who claimed she didn't like soup. She finished her bowl before I'd even sat down, then asked if there was more. That was the moment I knew this recipe had something special. It's vibrant enough to wake up your taste buds but comforting enough to feel like a hug in a bowl. Now, every time I make it, I think of her surprise.

Ingredients

• Red bell peppers: Roasting them until charred transforms their flavor into something sweet and smoky, the real soul of this soup.
• Yellow onion: I prefer yellow for its mild sweetness, but a white onion works if that's what you have on hand.
• Garlic: Fresh cloves are key here, they become mellow and fragrant when sautéed with the onion.
• Carrot: Adds a subtle earthiness and natural sweetness that rounds out the pepper flavor beautifully.
• Olive oil: Use a decent quality one, it carries the flavors and adds richness without heaviness.
• Tomato paste: Just a tablespoon deepens the color and adds a hint of umami.
• Harissa paste: This is where the warmth comes from, start with less if you're cautious about heat.
• Smoked paprika: A teaspoon brings a gentle smokiness that echoes the roasted peppers.
• Vegetable broth: Good broth makes a difference, I like a low-sodium version so I can control the salt.
• Sea salt and black pepper: Season to taste at the end, the flavors concentrate as the soup simmers.
• Lemon juice: A small splash brightens everything and balances the richness.
• Heavy cream or coconut cream: Optional, but it gives the soup a silky, luxurious texture.
• Rustic bread: Day-old bread is perfect for croutons, it crisps up better than fresh.
• Dried oregano: A classic Mediterranean touch that makes the croutons irresistible.

Instructions

Roast the Peppers:

Preheat your oven to 220°C (425°F) and place whole red peppers on a baking tray. Roast them for 25 to 30 minutes, turning occasionally, until the skins blister and char in spots.

Steam and Peel:

Transfer the hot peppers to a bowl, cover tightly with plastic wrap or a lid, and let them steam for 10 minutes. The skins will slip off easily, then remove seeds and stems and roughly chop the tender flesh.

Sauté the Aromatics:

Heat olive oil in a large pot over medium heat. Add chopped onion and diced carrot, cooking for 5 to 7 minutes until softened and fragrant, then stir in minced garlic for another minute.

Build the Flavor Base:

Stir in tomato paste, harissa, and smoked paprika, cooking for about a minute until the mixture smells warm and toasty. This step really wakes up the spices.

Simmer the Soup:

Add the roasted pepper flesh and vegetable broth, bring everything to a gentle simmer, then cover and cook for 15 minutes. The flavors will meld beautifully during this time.

Make the Croutons:

While the soup simmers, toss bread cubes with olive oil, oregano, and salt. Spread them on a baking tray and bake at 200°C (400°F) for 8 to 10 minutes, tossing halfway, until golden and crisp.

Blend Until Silky:

Remove the soup from heat and use an immersion blender to purée until completely smooth. If you're using a countertop blender, work in batches and be careful with the hot liquid.

Finish and Serve:

Stir in lemon juice and cream if using, then taste and adjust seasoning with salt and pepper. Ladle into bowls, top generously with crispy croutons, and serve right away.

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There's a quiet satisfaction in watching someone take their first spoonful of this soup. The color alone makes them pause, that deep orange-red that practically glows in the bowl. Then comes the taste, sweet and smoky with just enough heat to keep things interesting. It's the kind of dish that sparks conversation, the kind people remember long after the meal is over.

Making It Your Own

I've played with this recipe more times than I can count. Sometimes I add a pinch of cumin for earthiness, other times I swirl in a spoonful of pesto just before serving. A friend once stirred in chopped sun-dried tomatoes, and it was incredible. The base is forgiving, so feel free to experiment with what you love or what's already in your pantry.

Storage and Reheating

This soup keeps beautifully in the fridge for up to four days, and the flavors actually deepen overnight. I store it in a glass container and reheat gently on the stove, adding a splash of broth if it's thickened too much. The croutons, though, should be kept separate in an airtight container or they'll lose their crunch. I learned that the hard way after storing everything together once.

Serving Suggestions

I like to serve this with a simple green salad dressed in lemon vinaigrette, something light to balance the richness. A crusty baguette on the side is never a bad idea, perfect for mopping up every last drop. If you're feeling fancy, a dollop of crème fraîche or a drizzle of good olive oil on top makes it feel like something from a bistro.

• Pair with a chilled Sauvignon Blanc or a light Pinot Noir for a lovely contrast.
• Garnish with fresh parsley or cilantro if you want a pop of green and brightness.
• For a heartier meal, serve alongside a grilled cheese sandwich made with sharp cheddar.

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This soup has a way of turning an ordinary evening into something a little more special. I hope it brings as much warmth to your table as it has to mine.

Recipe Questions

→ Can I make this soup ahead of time?

Yes, the soup can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Make the croutons fresh just before serving to maintain their crispiness. Reheat the soup gently on the stovetop, adding a splash of broth if needed to adjust consistency.

→ How can I adjust the spice level?

Start with half the amount of harissa paste and add more to taste. Harissa brands vary significantly in heat intensity. You can also omit it entirely for a milder soup, or add a pinch of cayenne pepper for controlled heat without the harissa flavor profile.

→ What can I substitute for roasted red peppers?

While fresh roasted peppers provide the best flavor, you can use jarred roasted red peppers in a pinch. Drain them well and use about 500-600g. The soup may be slightly less sweet, so taste and adjust seasoning accordingly with a pinch of sugar if needed.

→ Can I freeze this soup?

Absolutely. The soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some headspace for expansion. Thaw overnight in the refrigerator and reheat gently. Add the cream after reheating for best results.

→ What other toppings work well with this soup?

Beyond croutons, try toasted pine nuts, pumpkin seeds, a drizzle of basil oil, crumbled feta cheese, or fresh herbs like basil or parsley. A swirl of Greek yogurt or crème fraîche adds tangy richness and beautiful presentation.

→ How do I make this soup vegan?

Simply substitute the heavy cream with coconut cream or cashew cream, or omit it entirely for a lighter version. Ensure your bread for croutons doesn't contain dairy or eggs, and use vegetable broth that's certified vegan.