Roasted Red Pepper Soup

There's something almost magical about the moment you pull roasted red peppers from the oven—the kitchen fills with this sweet, smoky perfume that makes you stand still for a second. I discovered this soup by accident when I had too many peppers at the farmers market and a half-empty pot of harissa staring me down. What started as an attempt to use up vegetables turned into something I now make whenever I need to feel like I'm doing something special in the kitchen, even on a Tuesday.

I made this for a friend who'd just moved into her first apartment, and she called me the next day saying she'd reheated it for lunch and it tasted even better. There's something about a bowl of bright, warming soup that feels like an embrace when you need one most.

Ingredients

• Red bell peppers (4 large): These are the star, and roasting them concentrates their natural sweetness until they taste almost jammy—don't skip this step.
• Garlic (1 head): Roasting mellows the garlic so much that it becomes almost nutty and sweet, adding depth without the harsh bite.
• Yellow onion (1 medium, diced): The foundation that helps build flavor as it softens into the background.
• Carrot (1 medium, peeled and diced): It adds subtle sweetness and body to the broth as it cooks down.
• Potato (1 medium, peeled and diced): This is the secret to silkiness—it creates a naturally creamy texture when blended, no cream required.
• Olive oil (2 tbsp, plus extra for drizzling): Use good oil here since you taste it directly; it makes the whole soup richer.
• Tomato paste (1 tbsp): A small amount adds umami and anchors the sweetness of the peppers.
• Harissa paste (1½ tsp, adjust to taste): This is the bold kick that keeps the soup from feeling one-dimensional—start here and add more if you like heat.
• Vegetable broth (4 cups): The liquid that brings everything together; use good quality if you can.
• Smoked paprika (1 tsp): It adds a whisper of smokiness that echoes the roasted peppers.
• Salt and black pepper: Taste as you go; you'll need more than you think once you puree everything.
• Crème fraîche or Greek yogurt (¼ cup for garnish, optional): A cold swirl against the warm soup is a textural moment you won't forget.
• Fresh cilantro or parsley: A handful of green adds brightness and visual pop at the last second.

Instructions

Get your oven ready and prep the peppers:

Preheat to 425°F and line a baking sheet with parchment paper. Cut your red peppers in half lengthwise, scoop out the seeds and white membranes, and lay them cut-side down on the sheet—they'll look like little boats waiting to catch the heat.

Roast the garlic alongside:

Slice off the top quarter of the garlic head to expose the cloves, drizzle generously with olive oil, wrap the whole thing in foil, and nestle it onto the same baking sheet. The garlic will become tender and golden while the peppers blister.

Roast everything until charred and soft:

Roast for 25 to 30 minutes until the pepper skins are blackened and blistered in places and look almost wrinkled. The garlic should be soft enough to squeeze out of its skin like butter.

Cool and peel:

Let the peppers cool until you can handle them, then peel away the papery charred skin—it comes off surprisingly easily. Squeeze each roasted garlic clove out of its skin into a small bowl.

Build the flavor base:

Heat 2 tablespoons of olive oil in a large pot over medium heat, then add your diced onion, carrot, and potato. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are starting to soften at the edges.

Bloom the tomato paste and harissa:

Stir in the tomato paste and harissa paste, coating everything in the pot. Let it cook for about a minute so the flavors deepen and the raw edge of harissa mellows slightly.

Add the roasted vegetables and broth:

Pour in the roasted peppers, squeezed garlic cloves, smoked paprika, and all 4 cups of vegetable broth. Bring the pot to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes until the potatoes are completely tender and falling apart.

Blend until silky:

This is where the magic happens—use an immersion blender directly in the pot and blend until the soup is completely smooth, or carefully transfer it in batches to a regular blender. Stop occasionally to taste and adjust the seasoning; this is when you'll likely need a pinch more salt and pepper.

Finish and serve:

Ladle the soup into bowls, swirl a spoonful of crème fraîche or yogurt across the top if you'd like, sprinkle with fresh herbs, and serve with crusty bread for dunking.

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My favorite moment is always when someone takes that first spoonful and their eyes light up—they're expecting something thin, but instead they get something silky and full-bodied. It's the kind of soup that makes you feel nourished in a way that goes beyond just the food.

The Magic of Roasting

Roasting the peppers and garlic is non-negotiable here, and I learned this the hard way by once trying to skip it and make a quick version by sautéing raw peppers. The roasting does something chemical and beautiful—it concentrates the natural sugars, adds a subtle char that tastes like depth, and removes the raw green bite that raw peppers bring. Your kitchen will smell incredible while they roast, and that smell is actually you experiencing Maillard reaction, which is the same browning process that makes bread crust delicious.

Why the Potato Is Essential

A lot of people expect cream in a soup this silky, but there's none here—the potato does the work. As it simmers in the broth, it breaks down and releases its starches, which thicken and smooth out the entire pot when you blend it. This means you get a vegan-friendly, naturally thick soup that tastes luxurious without any dairy unless you want to add a swirl on top.

Flavor Adjustments and Ideas

This soup is a blank canvas that welcomes additions and tweaks based on your mood. I've stirred in a splash of sherry vinegar on nights when I wanted brightness, added a pinch of cumin when I wanted warmth, and even finished a batch with a drizzle of pomegranate molasses when I had it on hand. The base is stable enough that you can play without anything going wrong, so trust your instincts and taste as you go.

• A dollop of pomegranate molasses or a squeeze of lemon juice at the end lifts the whole thing with unexpected brightness.
• If you're making this for guests, whip up the garnish situation—toasted seeds, crispy chickpeas, or a drizzle of good olive oil all add textural moments.
• This soup freezes beautifully for up to three months, and it actually tastes better the next day as the flavors marry together.

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This soup has become my quiet anchor on difficult weeks—something reliable and nourishing that reminds me that good food doesn't need to be complicated. Make it once and you'll understand why it deserves a spot in your regular rotation.

Recipe FAQs

→ Can I use jarred roasted red peppers instead of roasting my own?

Yes, you can substitute with jarred roasted red peppers to save time. Use about 2 cups of drained jarred peppers. However, freshly roasted peppers provide deeper, more complex flavors and a slightly sweeter taste.

→ How can I adjust the spice level?

Start with 1 teaspoon of harissa for mild heat, or increase to 2 tablespoons for bolder spice. You can also add a pinch of cayenne pepper or red pepper flakes. Taste and adjust gradually to your preference.

→ Can this soup be made ahead and frozen?

Absolutely. This soup freezes beautifully for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally.

→ What can I substitute for harissa paste?

If harissa isn't available, try a combination of smoked paprika, cayenne pepper, and a touch of tomato paste with cumin. Alternatively, use your favorite chili paste or hot sauce, adjusting the amount to taste.

→ How do I make this soup vegan?

Simply omit the crème fraîche or yogurt garnish, or use plant-based alternatives like coconut cream, cashew cream, or vegan sour cream. The soup base is already plant-based when using vegetable broth.

→ Why add potato to the soup?

The potato adds body and creaminess to the soup without requiring heavy cream. It helps create that silky smooth texture when blended while keeping the soup lighter and naturally thickening the consistency.