Roasted Red Pepper Soup Croutons

Experience the warmth of the Mediterranean with this Roasted Red Pepper Soup, a vibrant and velvety dish that balances the subtle heat of harissa with the earthy sweetness of roasted vegetables. The addition of golden, crispy homemade croutons provides a satisfying crunch that makes every spoonful a delight, whether served as a cozy weekday lunch or an elegant starter for your next dinner party.

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The secret to this soup's depth lies in the roasting process. By charring the red bell peppers in a hot oven, you unlock a smoky sweetness that forms the foundation of the broth. Combined with sautéed carrots and aromatic garlic, it creates a complex flavor profile that feels far more sophisticated than its easy preparation suggests.

Ingredients

• For the Soup: 4 large red bell peppers (halved and seeded), 1 medium yellow onion (chopped), 2 cloves garlic (minced), 1 medium carrot (peeled and diced), 2 tablespoons olive oil, 1 tablespoon harissa paste, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 3 cups vegetable broth, 1 (14 oz/400 g) can diced tomatoes, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 1 teaspoon sugar (optional), and ¼ cup heavy cream or coconut cream (optional).
• For the Crispy Croutons: 2 cups day-old bread (cut into ½-inch cubes), 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon dried oregano, and ¼ teaspoon salt.
• For Garnish: Fresh parsley or cilantro (chopped), plus extra harissa or cream.

Instructions

1. Roast the Peppers

Preheat your oven to 425°F (220°C). Arrange red pepper halves, skin side up, on a baking sheet and drizzle with 1 tablespoon olive oil. Roast for 25–30 minutes until skins are charred and peppers are soft.

2. Bake the Croutons

Toss bread cubes with olive oil, garlic powder, oregano, and salt. Spread on a separate baking tray and bake for 10–12 minutes, tossing once, until golden and crispy. Set aside.

3. Prep the Peppers

Once peppers are cool enough to handle, peel and discard the charred skins.

4. Sauté Aromatics

In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion, garlic, and carrot, and sauté for 5–7 minutes until softened.

5. Add Spices

Stir in the harissa paste, smoked paprika, and ground cumin. Cook for 1 minute until fragrant.

6. Simmer the Soup

Add the roasted peppers, diced tomatoes with their juice, vegetable broth, salt, pepper, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes.

7. Purée until Smooth

Remove from heat and use an immersion blender to purée the soup until silky smooth. Alternatively, transfer to a blender in batches.

8. Final Seasoning

Stir in the heavy cream or coconut cream if using. Taste and adjust the seasoning as needed.

9. Serve

Ladle the soup into bowls. Top with a generous handful of crispy croutons, fresh herbs, and an optional swirl of cream or harissa.

Zusatztipps für die Zubereitung

To ensure the best results, use a large soup pot and a high-quality immersion blender to reach that signature silky texture. If you are using a standard blender, remember to blend in small batches and leave the lid slightly ajar to allow steam to escape safely.

Varianten und Anpassungen

For a completely vegan meal, simply use coconut cream instead of dairy. If you crave even more depth, you can add a pinch of chipotle powder or roast the peppers over an open gas flame for an extra smoky edge. Those with gluten sensitivities can easily substitute the croutons with gluten-free bread cubes.

Serviervorschläge

This vibrant soup pairs beautifully with a crisp Sauvignon Blanc or a light, citrusy wheat beer. For a complete Mediterranean feast, serve it alongside a fresh green salad or extra crusty bread for dipping.

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Whether you're looking for a healthy weeknight dinner or a sophisticated appetizer, this Roasted Red Pepper Soup is a versatile addition to your recipe collection. Enjoy the perfect balance of smoky, spicy, and creamy notes in every bowl.

Recipe FAQs

→ Can I use jarred roasted peppers instead of roasting fresh ones?

Yes, you can substitute 2 cups of jarred roasted red peppers to save time. However, freshly roasted peppers provide deeper, smokier flavor and better texture. Drain jarred peppers well before adding to the pot.

→ How do I make this soup dairy-free?

Simply use coconut cream instead of heavy cream, or omit the cream entirely for a lighter version. The soup remains rich and velvety from the pureed peppers and vegetables. Check your harissa paste label to ensure it's also dairy-free.

→ Can I prepare this soup in advance?

Absolutely. The soup keeps refrigerated for up to 4 days and freezes well for 3 months. Make croutons fresh before serving for best texture, or store separately in an airtight container for up to 2 days and re-crisp in the oven.

→ What can I substitute for harissa paste?

Try a combination of 1 tablespoon tomato paste with ½ teaspoon cayenne pepper and ½ teaspoon ground coriander. Alternatively, use sriracha or red pepper flakes for heat, though you'll lose some authentic North African complexity.

→ How can I adjust the spice level?

Reduce harissa to 1-2 teaspoons for mild heat, or increase to 2 tablespoons for bolder flavor. The cream helps mellow spiciness, so add more if needed. Taste before serving and balance with extra sugar or vegetable broth.

→ What bread works best for croutons?

Day-old sourdough, French baguette, or ciabatta create the crispiest croutons with best texture. Avoid soft sandwich bread. For gluten-free, use sturdy GF bread and toast slightly longer until golden and crunchy.