Save The first time I made this soup was during a particularly gray February when I needed something that felt like sunshine in a bowl. My kitchen filled with this incredible roasted pepper aroma that had my neighbor actually knocking on my door to ask what I was making. That's when I knew this recipe was something special—it has this way of making even the dreariest day feel cozy and bright.
Last winter, my sister came over feeling completely drained from work, and I served her this soup with some crusty bread I'd picked up from the bakery down the street. She took one bite and literally closed her eyes, leaning back against the chair like she was finally exhaling after holding her breath all day. Now she requests it every time she visits, and honestly, I never mind making it because the whole house just feels warmer when it's simmering on the stove.
Ingredients
- 4 large red bell peppers: Look for peppers that feel heavy and have smooth, glossy skins—these roast up sweeter and develop better char
- 1 medium yellow onion: Dicing it small helps it melt into the base without any crunchy bits remaining
- 1 medium carrot: This adds natural sweetness and body without making the soup taste vegetal
- 1 head garlic: Roasting whole transforms sharp raw garlic into something creamy and almost candy-like
- 1 medium potato: The secret to restaurant-style silkiness without adding any cream
- 2 tbsp olive oil: Use a good quality one here since it's building your flavor foundation
- 1 tbsp tomato paste: Concentrates that roasted pepper flavor even more
- 1½ tsp harissa paste: Start with less if you're sensitive to heat—you can always add more
- 4 cups vegetable broth: Homemade broth makes this exceptional, but a good store-bought one works perfectly fine
- 1 tsp smoked paprika: Echoes the charred flavors from the roasted peppers
- Salt and pepper: Taste at the end—broths vary in saltiness, so adjust accordingly
Instructions
- Get the oven going:
- Preheat to 425°F and line a baking sheet with parchment paper—this saves cleanup later.
- Prep the peppers and garlic:
- Cut peppers in half, removing seeds and membranes, and place cut-side down. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and place alongside the peppers.
- Roast until charred:
- Let everything roast for 25 to 30 minutes until those pepper skins are nicely blistered and blackened in spots.
- Cool and peel:
- Let them cool enough to handle, then slip those charred skins off the peppers and squeeze the soft roasted garlic out.
- Build the base:
- Heat olive oil in a large pot over medium heat, add onion, carrot, and potato, and sauté for 5 to 7 minutes until they've softened.
- Add the punchy stuff:
- Stir in tomato paste and harissa, letting them cook for about a minute to bloom their flavors.
- Combine everything:
- Add roasted peppers, garlic, smoked paprika, and broth, then bring to a boil before reducing to a gentle simmer.
- Simmer until tender:
- Let it cook for 15 to 20 minutes until all the vegetables are completely soft and yielding.
- Blend it smooth:
- Puree in batches or use an immersion blender until it's perfectly silky and no bits remain.
- Season and serve:
- Taste and adjust salt and pepper, then ladle into bowls with your desired garnishes.
Save This has become my go-to when friends need comforting, and there's something so satisfying about watching someone's shoulders drop as they take that first warm spoonful. Food that nourishes beyond just hunger—those are the recipes worth keeping.
Making It Your Own
I've learned that a splash of sherry vinegar right at the end cuts through the richness beautifully, brightening everything up without being obvious. Sometimes I'll add a pinch of cumin with the smoked paprika for this earthy, warm note that makes the soup feel even more substantial.
The Make-Ahead Magic
This soup actually tastes better the next day, which I discovered accidentally when I made too much and reluctantly stored the leftovers. The flavors meld together overnight, becoming deeper and more cohesive—if you're meal prepping or planning a dinner party, make this the day before and your future self will thank you.
Serving Suggestions
A swirl of crème fraîche or plain Greek yogurt adds this lovely cool contrast against the warm spiced soup. I always serve it with whatever crusty bread looks best at the bakery, sometimes even briefly toasting slices rubbed with raw garlic for extra impact.
- Keep some harissa on the table so guests can adjust their own heat level
- A handful of fresh cilantro or parsley adds color and a fresh note
- Leftovers freeze beautifully for up to three months
Save There's something so grounding about making soup—time slows down, the kitchen gets warm, and by the time you're ladling it into bowls, you've made more than dinner.
Recipe Q&A
- → Can I use jarred roasted peppers instead of fresh?
Yes, jarred roasted red peppers work well in a pinch. Use about two 12-ounce jars, drained well. The flavor will be slightly less smoky since they're typically steamed rather than charred, but you'll still get delicious results. Skip the roasting step and proceed directly to sautéing the vegetables.
- → How spicy is the harissa in this soup?
The soup has a gentle warmth rather than overwhelming heat. The tablespoon of harissa adds a pleasant background kick that complements the sweet peppers. If you're sensitive to spice, start with half the amount and taste before adding more. You can always serve extra harissa at the table for heat lovers to add individually.
- → Can I freeze this soup?
Absolutely. This soup freezes beautifully for up to three months. Let it cool completely before transferring to airtight containers. When reheating, you may need to add a splash of broth or water to restore the silky consistency. Avoid freezing with dairy garnishes—add crème fraîche or yogurt after reheating.
- → What can I serve with roasted red pepper soup?
Crusty bread is the classic accompaniment, perfect for soaking up every drop. Grilled cheese sandwiches make for an elevated comfort meal. For a lighter option, serve with a simple green salad dressed with lemon vinaigrette. The soup also pairs beautifully with roasted vegetables or a Mediterranean mezze spread.
- → How do I get the smoothest texture?
An immersion blender makes achieving silky texture easy right in the pot. If using a standard blender, work in batches and never fill more than halfway. For the ultra-smoothest results, strain the soup through a fine-mesh sieve after blending—this removes any remaining fibers or bits for a perfectly velvety finish.