Pin It The first time I made this soup, I burned the peppers almost black against the gas burner, watching the skins blister and curl while the kitchen filled with that unmistakable sweet char. My apartment had terrible ventilation back then, and the smoke detector went off twice, but the resulting soup was so velvety and vibrant that nobody seemed to mind the commotion. Now I use the oven method like a civilized person, but that reckless burner-roasted memory still makes me smile whenever I catch that roasted pepper aroma.
Last winter, when my sister was recovering from surgery and could barely stomach anything, I brought over a container of this soup. She ate three bowls in two days and told me it was the first thing that actually made her feel comforted and nourished. Sometimes the simplest meals become the most important ones.
Ingredients
- 4 large red bell peppers: Look for peppers that feel heavy for their size with taut skin, as these will roast down into the sweetest, most flavorful base
- 1 large yellow onion, chopped: Yellow onions have that perfect balance of sweetness and savory depth that white onions sometimes lack
- 4 cloves garlic, unpeeled: Keeping the skins on during roasting protects the cloves and lets them caramize into something spreadably sweet
- 1 medium carrot, peeled and chopped: Carrots add natural sweetness and body without making the soup taste like vegetables
- 1 celery stalk, chopped: Just one stalk provides that subtle aromatic backbone that makes soups taste professionally developed
- 3 cups (720 ml) vegetable broth: Use a good quality broth you would drink on its own, as it makes up most of the soup
- 2 tbsp olive oil: One for roasting the peppers and garlic, one for sautéing the aromatics
- 1–2 tsp harissa paste: Start with less, you can always add more, but you cannot take it back once it is in there
- 1 tsp smoked paprika: This reinforces the roasted flavor even if you do not roast your own peppers
- 1/2 tsp ground cumin: Just enough to add warmth and earthiness without making it taste like chili
- Salt and freshly ground black pepper: Taste at the end, as broth brands vary wildly in sodium levels
- Crème fraîche or plain yogurt (optional): A dollop on top creates the most beautiful swirl and cools down the heat
Instructions
- Roast the peppers and garlic:
- Preheat your oven to 425°F (220°C) and 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.
- Prep the roasted vegetables:
- Transfer roasted peppers to a bowl and cover with a plate to let them steam for 10 minutes, then peel and deseed the peppers. Squeeze the roasted garlic from its skins and discard the papery skins.
- Build the aromatic base:
- In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion, carrot, and celery and cook for 5–7 minutes, stirring, until softened and fragrant.
- Add the roasted elements:
- Add roasted peppers, roasted garlic, smoked paprika, cumin, and harissa paste to the pot. Stir well and cook for 1 minute until the spices bloom and become fragrant.
- Simmer the soup:
- Pour in the vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes to let all the flavors meld together.
- Puree until silky:
- Use an immersion blender or transfer soup in batches to a blender and puree until completely smooth and silky. Season with salt and pepper to taste.
- Finish and serve:
- Serve hot with a dollop of crème fraîche or yogurt and fresh herbs scattered on top, with crusty bread on the side for dunking.
Pin It My friend Kate would text me every time she made this soup, sending photos of her kitchen counter covered in red pepper skins and asking if she was doing it right. Now she makes it better than I do, and every time she serves it at dinner parties, someone asks for the recipe. That is how you know a recipe is worth keeping.
Make It Extra Smoky
I discovered by accident that roasting the vegetables at 450°F instead of 425°F gives you even more char and depth, but you have to watch them like a hawk. The garlic can go from perfectly caramelized to bitter in just a few minutes.
Freezing Instructions
This soup freezes beautifully and actually tastes even better after it has been frozen, as the flavors have more time to meld. I always make a double batch and freeze half in individual portions for those nights when cooking feels impossible.
Serving Ideas
Sometimes I top this soup with toasted pine nuts or pumpkin seeds for crunch, or swirl in a spoonful of basil pesto for a completely different flavor profile. During summer, a squeeze of fresh lemon juice right before serving brightens everything up beautifully.
- Grilled cheese sandwiches cut into soldiers for dunking
- A drizzle of good olive oil and some flaky sea salt
- Fresh basil or cilantro leaves added at the very end
Pin It There is something so satisfying about turning a heap of raw vegetables into something this smooth and comforting. Hope this soup finds its way into your regular rotation.
Recipe Questions & Answers
- → Can I use jarred roasted peppers instead of fresh?
Jarred roasted peppers work in a pinch, though they lack the depth of freshly charred ones. You'll need about two 12-ounce jars, drained well. Skip the roasting step and proceed with sautéing the aromatics, adding the jarred peppers when the recipe calls for roasted ones.
- → How spicy is the harissa in this soup?
The suggested 1-2 teaspoons of harissa provides gentle warmth rather than overwhelming heat. Harissa varies by brand—start with one teaspoon, taste after blending, and add more if desired. You can always substitute with a pinch of cayenne or red pepper flakes for milder spice.
- → Can I freeze this soup?
Yes, this soup freezes beautifully. Cool completely before transferring to airtight containers, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth if it seems too thick.
- → What's the best way to achieve the smoothest texture?
An immersion blender works wonderfully directly in the pot, but a high-speed countertop blender yields the silkiest results. If using a standard blender, work in batches, venting slightly to release steam, and blend for at least 60 seconds. Straining through a fine-mesh sieve removes any remaining fibers for restaurant-quality smoothness.
- → Can I make this ahead for a dinner party?
Absolutely—in fact, the flavor improves after resting. Make the soup up to 2 days ahead and refrigerate. Reheat gently on the stove, stirring occasionally. Prepare garnishes just before serving: keep crème fraîche cold, herbs freshly chopped, and bread warm and crusty.
- → What can I substitute for harissa?
If harissa isn't available, try a combination of tomato paste, smoked paprika, cayenne, and a touch of lemon juice. Sriracha works for heat but lacks the smoky depth. Alternatively, use red pepper flakes plus additional smoked paprika to maintain that characteristic smoky warmth.