Roasted Red Pepper Soup With Crispy Croutons (Printable Version)

Silky smooth roasted pepper soup with subtle harissa heat and crunchy homemade croutons for the perfect cozy meal.

# What You Need:

→ Soup Base

01 - 4 large red bell peppers, halved and seeded
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 harissa paste
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - 3 cups vegetable broth
10 - 1 can (14 ounces) diced tomatoes
11 - 1 teaspoon salt
12 - ½ teaspoon freshly ground black pepper
13 - 1 teaspoon sugar (optional)
14 - ¼ cup heavy cream or coconut cream (optional)

→ Crispy Croutons

15 - 2 cups day-old bread, cut into ½-inch cubes
16 - 2 tablespoons olive oil
17 - ½ teaspoon garlic powder
18 - ½ teaspoon dried oregano
19 - ¼ teaspoon salt

→ Garnish

20 - Fresh parsley or cilantro, chopped
21 - Extra harissa or cream (optional)

# How To Make It:

01 - Preheat oven to 425°F. Arrange red pepper halves skin side up on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 25 to 30 minutes until skins are charred and peppers are soft.
02 - Toss bread cubes with olive oil, garlic powder, oregano, and salt. Spread on a separate baking tray. Bake for 10 to 12 minutes, tossing once, until golden and crispy. Set aside.
03 - Once peppers are cool enough to handle, peel and discard skins.
04 - In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion, garlic, and carrot. Sauté for 5 to 7 minutes until softened.
05 - Stir in harissa, smoked paprika, and cumin. Cook for 1 minute until fragrant.
06 - Add roasted peppers, diced tomatoes with juice, vegetable broth, salt, pepper, and sugar. Bring to a boil, reduce heat, and simmer for 15 minutes.
07 - Remove from heat. Use an immersion blender to purée until silky smooth, or transfer to a blender in batches.
08 - Stir in cream or coconut cream, if using. Taste and adjust seasoning as needed.
09 - Ladle soup into bowls. Top with crispy croutons, fresh herbs, and a swirl of extra harissa or cream if desired.

# Expert Tips:

01 -
  • The velvety texture comes from perfectly roasted peppers, not heavy cream, so you get that luxurious mouthfeel without the extra calories.
  • Those homemade croutons might seem like an optional garnish, but they transform into flavor sponges, soaking up the soup while maintaining their delightful crunch.
02 -
  • Removing the charred pepper skins completely is crucial, as even small bits can disrupt the soups silky texture and introduce a bitter note that no amount of seasoning can disguise.
  • Adding the harissa paste to the hot oil with the other spices rather than directly to the liquid intensifies its flavor and removes any raw taste that might otherwise linger.
03 -
  • When using an immersion blender, tilt the pot slightly and blend with the head fully submerged to prevent splattering that hot soup everywhere, a lesson I learned through a series of kitchen walls that needed repainting.
  • The soup freezes beautifully without the cream, so consider adding that final touch only to portions youll eat immediately, leaving the rest more flexible for future enjoyment.
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