Save to Pinterest My kitchen smelled like a bonfire the first time I charred peppers under the broiler, and I panicked thinking I'd ruined them. Turns out, that blistered, blackened skin was exactly what I needed. The sweetness that emerged after peeling away the char was a revelation, and when I tossed in roasted garlic and a spoonful of harissa, the soup turned into something I couldn't stop tasting straight from the pot. Now, every time I roast peppers, I remember that smoky scent and how close I came to tossing them in the trash.
I made this soup for a quiet dinner with friends who showed up cold and tired from a long drive. We sat around the table with steaming bowls, tearing into crusty bread and swirling in dollops of crème fraîche. The conversation slowed as everyone focused on the warmth spreading through their chests, and someone said it tasted like a hug. That's when I knew this recipe was a keeper.
Ingredients
- Red bell peppers: Choose firm, glossy peppers with thick walls because they roast beautifully and give you the most flesh to work with after peeling.
- Garlic head: Roasting a whole head transforms harsh raw garlic into something sweet, creamy, and almost buttery that you can squeeze right into the soup.
- Yellow onion: The mellow sweetness of a sautéed yellow onion forms the aromatic base that supports all the other flavors.
- Carrot: Adds natural sweetness and a little earthy depth that balances the brightness of the peppers.
- Potato: This starchy vegetable thickens the soup naturally, giving it body and a creamy texture without any cream.
- Olive oil: Use a good quality oil for drizzling over the garlic and sautéing the vegetables because it adds richness and helps everything caramelize.
- Tomato paste: A spoonful deepens the color and adds umami richness that makes the soup taste more complex.
- Harissa paste: This North African chili paste brings smoky heat and a hint of spice that makes the soup feel alive and warming.
- Vegetable broth: The liquid base that ties everything together, so use a flavorful broth or homemade stock if you have it.
- Smoked paprika: Just a teaspoon adds a layer of smokiness that complements the charred peppers perfectly.
- Crème fraîche or Greek yogurt: A tangy swirl on top adds richness and a beautiful contrast to the vibrant red soup.
- Fresh cilantro or parsley: A handful of fresh herbs brightens the bowl and adds a pop of color and freshness.
Instructions
- Prep the oven:
- Preheat your oven to 425°F (220°C) so it's blazing hot and ready to char those peppers. Line a baking sheet with parchment paper to make cleanup easier later.
- Prepare the peppers and garlic:
- Slice the red peppers in half lengthwise, scoop out the seeds and membranes, then lay them cut-side down on the baking sheet. Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap it snugly in foil, and nestle it on the sheet next to the peppers.
- Roast until charred:
- Slide the baking sheet into the oven and roast for 25 to 30 minutes until the pepper skins are blistered and blackened in spots. Let everything cool on the counter so you can handle it without burning your fingers.
- Peel the peppers and garlic:
- Once cool enough to touch, peel away the charred skins from the peppers and squeeze the soft roasted garlic cloves out of their papery skins. The garlic should slip out like butter.
- Sauté the vegetables:
- Heat 2 tablespoons of olive oil in a large pot over medium heat, then add the diced onion, carrot, and potato. Stir occasionally and cook for 5 to 7 minutes until they soften and the onion turns translucent.
- Add the pastes:
- Stir in the tomato paste and harissa, coating the vegetables evenly, and cook for about a minute until fragrant. This step blooms the spices and deepens their flavor.
- Build the soup base:
- Add the roasted peppers, roasted garlic, smoked paprika, and vegetable broth to the pot. Bring everything to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes until the vegetables are completely tender.
- Blend until silky:
- Use an immersion blender to puree the soup right in the pot, or carefully transfer it in batches to a countertop blender and blend until completely smooth. Season with salt and freshly ground black pepper to taste.
- Serve and garnish:
- Ladle the hot soup into bowls, swirl in a spoonful of crème fraîche or yogurt, and scatter fresh cilantro or parsley on top. Serve with crusty bread for dipping and soaking up every last drop.
Save to Pinterest There was an afternoon when I brought a thermos of this soup to a friend recovering from a cold, and she texted me later saying it was the first thing that tasted like anything in days. That's when I realized this soup wasn't just delicious, it was comforting in a way that went beyond flavor. It became my go-to for anyone who needed a little warmth and care in a bowl.
How to Store and Reheat
This soup keeps beautifully in the fridge for up to five days in an airtight container, and the flavors actually deepen and meld overnight. When you reheat it, do it gently on the stovetop over low heat, stirring occasionally, because high heat can break the silky texture. If the soup thickens too much after sitting, just whisk in a splash of vegetable broth or water until it reaches the consistency you like. I've also frozen this soup in individual portions, and it thaws perfectly for a quick lunch on a busy day.
Flavor Variations to Try
If you want to dial up the smokiness, try adding a pinch of ground cumin or a few drops of liquid smoke when you add the broth. A splash of sherry vinegar or a squeeze of fresh lemon juice at the end brightens the whole bowl and cuts through the richness. For a creamier version, blend in a few tablespoons of coconut milk or cashew cream instead of the yogurt swirl. I've also stirred in cooked white beans for extra protein and heartiness, and it turned the soup into a full meal.
Serving Suggestions
This soup feels elegant enough for a dinner party but cozy enough for a weeknight meal. Serve it with a simple green salad dressed in lemon vinaigrette and a slice of warm, crusty sourdough for dipping. I love pairing it with grilled cheese sandwiches for a nostalgic comfort food combo, or alongside a grain salad with roasted vegetables and feta.
- Top with crispy chickpeas or croutons for a satisfying crunch.
- Drizzle with extra virgin olive oil and a pinch of flaky sea salt just before serving.
- Pair with a glass of crisp white wine or sparkling water with a twist of lemon.
Save to Pinterest This soup has become my answer to cold nights, unexpected guests, and days when I just need something warm and nourishing without much fuss. I hope it brings you the same comfort and joy it's brought to my table, bowl after steaming bowl.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup is an excellent make-ahead option. The flavors actually improve after resting. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- → How can I adjust the spice level?
The harissa paste controls the heat level. Start with 1 teaspoon for mild warmth, or increase to 2 tablespoons for more kick. You can also add a pinch of cayenne pepper for extra heat.
- → Can I make this soup vegan?
Absolutely. Simply omit the crème fraîche or Greek yogurt garnish, or substitute with a plant-based alternative like cashew cream or coconut yogurt. The soup itself is already plant-based.
- → What can I serve with this soup?
Crusty bread is perfect for dipping. You can also serve it with grilled cheese sandwiches, a fresh green salad, or crispy pita chips for added texture.
- → Can I use jarred roasted red peppers instead?
While fresh roasted peppers provide the best flavor, you can use jarred roasted red peppers in a pinch. Use about 2 cups drained jarred peppers and skip the roasting step. The flavor will be slightly different but still delicious.
- → How do I get the soup extra smooth?
For the silkiest texture, blend the soup in a high-speed blender rather than using an immersion blender. Strain through a fine-mesh sieve if you want an ultra-smooth consistency.