Roasted Red Pepper Soup

This Roasted Red Pepper Soup is a vibrant, silky masterpiece that balances the natural sweetness of charred bell peppers with the savory depth of caramelized garlic and a subtle, warming hint of harissa. Whether you're looking for a comforting starter or a light, nutritious meal, this Mediterranean-inspired dish delivers a sophisticated flavor profile with minimal effort.

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Preparing this soup is as much about the process as the result. The aroma of roasting peppers and garlic filling your kitchen sets the stage for a meal that feels truly homemade. By taking the time to steam and peel the peppers, you ensure a perfectly smooth finish that highlights the quality of the vegetables.

Ingredients

• 4 large red bell peppers
• 1 large yellow onion, chopped
• 4 cloves garlic, unpeeled
• 1 medium carrot, peeled and chopped
• 1 celery stalk, chopped
• 3 cups (720 ml) vegetable broth
• 2 tbsp olive oil
• 1–2 tsp harissa paste (to taste)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper, to taste
• 1/4 cup crème fraîche or plain yogurt (optional garnish)
• Fresh parsley or cilantro, chopped (optional garnish)
• Crusty bread (optional garnish)

Instructions

Step 1

Preheat your oven to 425°F (220°C). Place the red peppers and unpeeled garlic cloves on a baking sheet. Drizzle with 1 tablespoon olive oil and roast for 25–30 minutes, turning once, until the peppers are charred and soft and the garlic is caramelized.

Step 2

Transfer roasted peppers to a bowl and cover with a plate or plastic wrap. Let steam for 10 minutes, then peel and deseed the peppers. Squeeze the roasted garlic from its skins.

Step 3

In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook for 5–7 minutes, stirring, until softened.

Step 4

Add roasted peppers, roasted garlic, smoked paprika, cumin, and harissa paste. Stir well and cook for 1 minute until fragrant.

Step 5

Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

Step 6

Use an immersion blender (or transfer soup in batches to a blender) to puree until silky smooth. Season with salt and pepper to taste.

Step 7

Serve hot, garnished with crème fraîche or yogurt and fresh herbs. Add crusty bread on the side if desired.

Zusatztipps für die Zubereitung

To ensure the best results, use a high-quality immersion blender or a powerful countertop blender for that signature silky texture. Don't rush the onion, carrot, and celery base; allowing them to soften properly creates a sweet foundation for the roasted vegetables. Remember to squeeze the garlic carefully as it will be very soft and fragrant after roasting.

Varianten und Anpassungen

This soup is highly versatile. To make it vegan, simply omit the crème fraîche or replace it with a plant-based yogurt or a swirl of coconut cream. If you prefer more intensity, add a pinch of chili flakes or use fire-roasted peppers. Adjust the harissa paste carefully to match your heat preference, as brands can vary in spiciness.

Serviervorschläge

Serve this soup piping hot in warmed bowls. A dollop of crème fraîche or plain yogurt provides a cool contrast to the warm spices, while a sprinkle of fresh parsley or cilantro adds a bright finish. Always offer some crusty bread on the side to soak up every last drop. This soup also stores well, keeping in the fridge for up to 3 days.

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Enjoy this comforting bowl of Mediterranean sunshine, a perfect recipe to warm your soul and satisfy your palate with its rich, smoky, and slightly spicy notes.

Recipe FAQs

→ Can I use jarred roasted peppers instead of fresh?

Yes, jarred roasted peppers work well in a pinch. Use approximately two 12-ounce jars, draining them thoroughly before adding to the pot. The flavor will still be delicious, though slightly less smoky than freshly roasted peppers.

→ How can I make this soup spicier?

Increase the harissa paste to 1 tablespoon or add a pinch of cayenne pepper. You could also include a diced jalapeño when sautéing the vegetables. Always taste and adjust gradually.

→ What's the best way to achieve the smoothest texture?

An immersion blender works wonderfully, but for the silkiest results, use a high-speed countertop blender. Blend in batches, running for 1-2 minutes per batch until completely smooth. Strain through a fine-mesh sieve for extra refinement.

→ Can I freeze this soup?

Absolutely. Cool completely, then transfer to airtight containers leaving an inch of space at the top. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of broth if needed.

→ What protein pairs well with this soup?

Grilled shrimp, roasted chickpeas, or sliced chicken breast complement the flavors beautifully. For a vegetarian option, serve with quinoa-stuffed roasted tomatoes or a side of white beans.

→ How do I roast peppers without an oven?

Char peppers directly over a gas burner flame, turning with tongs until blackened on all sides. Alternatively, use a grill pan over high heat. Once charred, place in a bowl, cover, and steam for 10 minutes before peeling.