Roasted Red Pepper Soup Croutons (Printable Version)

Silky roasted red pepper soup with harissa heat and golden croutons. Vibrant Mediterranean comfort in a bowl.

# List of Ingredients:

→ Soup Base

01 - 4 large red bell peppers
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 2 tablespoons olive oil
06 - 1 tablespoon tomato paste
07 - 1 tablespoon harissa paste
08 - 1 teaspoon smoked paprika
09 - 4 cups vegetable broth
10 - 1 teaspoon sea salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 2 teaspoons lemon juice
13 - 1/3 cup heavy cream or coconut cream, optional

→ Crispy Croutons

14 - 3 thick slices rustic bread, cut into cubes
15 - 2 tablespoons olive oil
16 - 1/2 teaspoon dried oregano
17 - 1/4 teaspoon sea salt

# How-To Steps:

01 - Preheat oven to 425°F. Place whole red peppers on a baking tray and roast for 25-30 minutes, turning occasionally, until skins are blistered and charred.
02 - Transfer roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off charred skins, remove seeds and stems, and roughly chop the flesh.
03 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add chopped onion and carrot, sauté for 5-7 minutes until softened. Add minced garlic and cook for 1 minute.
04 - Stir in tomato paste, harissa paste, and smoked paprika. Cook for 1 minute until fragrant.
05 - Add roasted pepper flesh and vegetable broth. Bring to a simmer, cover, and cook for 15 minutes.
06 - While soup simmers, toss bread cubes with 2 tablespoons olive oil, dried oregano, and 1/4 teaspoon sea salt. Spread on a baking tray and bake for 8-10 minutes at 400°F, tossing halfway through, until golden and crisp.
07 - Remove soup from heat. Use an immersion blender to purée until smooth, or transfer in batches to a countertop blender.
08 - Stir in lemon juice and cream if using. Taste and adjust seasoning with salt and pepper as needed.
09 - Ladle soup into bowls and top with crispy croutons. Serve immediately.

# Expert Suggestions:

01 -
  • The roasted peppers bring a natural sweetness that balances the gentle kick from harissa.
  • It comes together in under an hour but tastes like you spent all day in the kitchen.
  • Those crispy croutons add a satisfying crunch that makes every spoonful feel complete.
  • You can make it as mild or as spicy as you like just by adjusting the harissa.
02 -
  • Steaming the roasted peppers in a covered bowl makes peeling them effortless, skipping this step means a frustrating battle with stubborn skins.
  • Don't skip toasting the spices with the tomato paste, that one minute unlocks so much depth and aroma.
  • If your soup tastes flat at the end, it probably needs a bit more lemon juice or salt to brighten it up.
03 -
  • Char the peppers more than you think you should, those blackened spots are where the best flavor hides.
  • If you don't have an immersion blender, let the soup cool slightly before blending in batches to avoid any dangerous splatters.
  • Make a double batch of croutons, they disappear faster than you'd expect and are great on salads too.
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