Roasted Red Pepper Soup (Printer-friendly)

Vibrant soup with roasted peppers, garlic, and harissa. Silky smooth, warming, and boldly flavored.

# Ingredient List:

→ Vegetables

01 - 4 large red bell peppers
02 - 1 medium yellow onion, diced
03 - 1 medium carrot, peeled and diced
04 - 1 head garlic
05 - 1 medium potato, peeled and diced

→ Pantry

06 - 2 tablespoons olive oil, plus extra for drizzling
07 - 1 tablespoon tomato paste
08 - 1.5 teaspoons harissa paste
09 - 4 cups vegetable broth
10 - 1 teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - 0.25 cup crème fraîche or plain Greek yogurt
13 - Fresh cilantro or parsley leaves
14 - Crusty bread for serving

# How-To Steps:

01 - Preheat oven to 425°F. Cut red peppers in half, remove seeds and membranes, and place cut-side down on parchment-lined baking sheet.
02 - Slice off the top of garlic head to expose cloves. Drizzle with olive oil, wrap in foil, and place on baking sheet with peppers.
03 - Roast for 25 to 30 minutes until pepper skins are charred and blistered. Remove from oven and allow to cool. Keep oven on.
04 - Once cooled, peel charred skins from peppers and squeeze roasted garlic cloves from their skins.
05 - Heat 2 tablespoons olive oil in large pot over medium heat. Add diced onion, carrot, and potato. Sauté for 5 to 7 minutes until softened.
06 - Stir in tomato paste and harissa paste. Cook for 1 minute, stirring constantly.
07 - Add roasted peppers, roasted garlic, smoked paprika, and vegetable broth. Bring to boil, reduce heat, and simmer for 15 to 20 minutes until all vegetables are tender.
08 - Puree soup in batches using blender or immersion blender until silky smooth. Season with salt and pepper to taste.
09 - Ladle soup into bowls. Swirl with crème fraîche or yogurt and garnish with fresh herbs. Serve with crusty bread.

# Expert Advice:

01 -
  • The roasted peppers give you a smoky sweetness that tastes like summer even in the middle of winter.
  • Harissa adds just enough heat to wake up your taste buds without overwhelming the delicate flavors.
  • It blends into the silkiest texture, like velvet in a bowl, and feels fancy with almost no effort.
  • Leftovers taste even better the next day after the flavors have had time to meld and deepen.
02 -
  • Don't skip roasting the peppers because that char is where the smoky sweetness comes from, and it transforms the entire soup.
  • Let the peppers cool before peeling or you'll burn your fingertips, and the skins will come off much easier when they're just warm.
  • Taste the soup before serving and adjust the harissa, salt, and pepper because every brand of harissa has a different heat level.
  • If you're using a countertop blender, never fill it more than halfway with hot liquid or it can explode out the top when you turn it on.
03 -
  • Roast extra peppers and garlic while the oven is hot, then store them in the fridge to toss into salads, pastas, or sandwiches throughout the week.
  • If you don't have harissa, substitute with a teaspoon of smoked paprika and a pinch of cayenne for a similar warmth and depth.
  • Always blend the soup in small batches if using a countertop blender, and hold a towel over the lid to prevent any hot splashes.
  • Taste and adjust the seasoning after blending because the flavors can mellow out once everything is pureed together.
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