Pin Recipe The first time I made this soup was on a particularly gray Tuesday when I needed something that felt like sunshine in a bowl. I'd bought too many red peppers at the market, and instead of letting them sit forgotten in the crisper drawer, I decided to roast them until they practically collapsed. The smell that filled my kitchen was incredible, sweet and smoky all at once.
I served this to my sister last winter when she was recovering from a bad cold, and she actually asked for the recipe before she'd even finished her bowl. Something about the combination of silky texture and gentle heat just works, whether you're feeling under the weather or just craving something comforting.
Ingredients
- 4 large red bell peppers: Roasting these transforms them from ordinary vegetables into something sweet, smoky, and deeply flavorful. Look for peppers that feel heavy and have glossy, unblemished skin.
- 1 large yellow onion, chopped: Provides a sweet, aromatic base that mellows beautifully as it cooks. Yellow onions have more sweetness than red or white ones.
- 4 cloves garlic, unpeeled: Roasting garlic whole in its skin makes it creamy, mellow, and almost sweet. Squeeze it out like toothpaste when it's done.
- 1 medium carrot, peeled and chopped: Adds subtle sweetness and body without overpowering the pepper flavor. Secret ingredient in many restaurant soups.
- 1 celery stalk, chopped: Balances the sweetness with just enough herbal bitterness to keep things interesting.
- 3 cups vegetable broth: Use a good quality broth you'd drink on its own. Homemade is ideal, but a low sodium organic brand works perfectly.
- 2 tbsp olive oil: One tablespoon for roasting, one for sautéing. Extra virgin gives the best flavor.
- 1–2 tsp harissa paste: North African chili paste that brings gentle heat and complex flavor. Start with less and add more as you go.
- 1 tsp smoked paprika: Reinforces that smoky flavor from the roasted peppers. Makes the soup taste like it cooked over a fire.
- 1/2 tsp ground cumin: Earthy warmth that ties all the Mediterranean flavors together beautifully.
- Salt and freshly ground black pepper: Taste as you go and adjust accordingly. The broth and harissa already contain salt.
Instructions
- Roast the peppers and garlic:
- Preheat your oven to 425°F and place the whole red peppers and unpeeled garlic cloves on a baking sheet. Drizzle with 1 tablespoon olive oil, toss to coat, and roast for 25 to 30 minutes, turning once halfway through. You want the peppers deeply charred and blistered, almost collapsing, and the garlic soft when squeezed.
- Prep the roasted vegetables:
- Move the hot peppers to a bowl and cover immediately with a plate or plastic wrap. Let them steam for 10 minutes, then slip off the charred skins, remove the seeds and stems, and squeeze the soft roasted garlic out of its skins.
- Sauté the base vegetables:
- While the peppers steam, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery and cook for 5 to 7 minutes, stirring occasionally, until softened and fragrant.
- Add the spices:
- Stir in the roasted peppers, squeezed garlic, smoked paprika, cumin, and harissa paste. Cook for about 1 minute, stirring constantly, until the spices are fragrant and toasted.
- Simmer the soup:
- Pour in the vegetable broth and bring everything to a gentle boil. Reduce the heat to low and simmer for 10 minutes to let all the flavors meld together.
- Blend until silky:
- Use an immersion blender right in the pot, or work in batches with a countertop blender, until the soup is completely smooth and velvety. Taste and season with salt and pepper as needed.
- Serve with your favorite garnishes:
- Ladle the hot soup into bowls and add a dollop of crème fraîche or yogurt. Sprinkle with fresh herbs and serve with crusty bread on the side for dipping.
Pin Recipe This recipe became my go-to for dinner parties because I can make it ahead and people always assume it took hours. Something about serving something so vibrant and comforting makes people feel taken care of.
Making It Your Own
I've made dozens of variations of this soup over the years. Sometimes I add a splash of coconut milk for richness, or a handful of fresh basil at the very end for a bright contrast. During tomato season I'll throw in a couple of roasted tomatoes too.
The Perfect Texture
The difference between a good soup and a great one often comes down to blending. I run my immersion blender longer than I think I need to, sometimes up to two full minutes, until the soup is absolutely silky and no visible bits remain.
Serving Suggestions
This soup is substantial enough to be a light meal on its own, especially with good bread. In summer I serve it at room temperature, and in winter it's my favorite starter before a hearty main course.
- A drizzle of good olive oil on top adds beautiful flavor and sheen
- Roasted pumpkin seeds or toasted pine nuts make a lovely crunchy garnish
- Leftovers actually taste better the next day as the flavors deepen
Pin Recipe There's something deeply satisfying about turning a handful of simple vegetables into something so elegant and comforting. I hope this soup becomes a staple in your kitchen too.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves after resting in the refrigerator for 1-2 days, allowing the flavors to meld together. Store in an airtight container and reheat gently on the stovetop.
- → How can I adjust the spice level?
Start with 1 teaspoon of harissa and taste before adding more. For a milder version, omit the harissa entirely or substitute with sweet paprika. For extra heat, add additional harissa or a pinch of cayenne pepper.
- → What's the best way to roast the peppers?
Roasting at high heat (425°F) creates the best char and flavor. The blackened skins peel away easily after steaming, leaving behind smoky, sweet flesh. Alternatively, you can char them directly over a gas burner for even more intense flavor.
- → Can I freeze this soup?
Yes, this soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop, adding a splash of broth if needed.
- → What can I use instead of harissa?
Harissa's unique flavor comes from roasted chilies and spices. For a substitute, try a blend of roasted red peppers, tomato paste, smoked paprika, and cayenne. Another option is Calabrian chili paste or even gochujang for a different but delicious twist.