Roasted Red Pepper Soup

The smell of roasting peppers always pulls me into the kitchen, no matter what else I had planned that day. There is something about that sweet, smoky aroma filling the house that makes everything feel cozy. I first made this soup on a rainy Sunday when I needed something warming but not heavy. It has since become my go to when friends come over and I want to serve something that looks impressive but barely needs attention.

Last winter, my neighbor dropped by unexpectedly while I had a batch simmering on the stove. She stayed for lunch and we ended up sharing the entire pot while watching the rain against the window. Sometimes the simplest meals create the best moments.

Ingredients

• 4 large red bell peppers: Roasting these transforms their flavor into something deep and sweet, the foundation of the entire soup
• 1 large yellow onion, chopped: This builds a savory base that mellows as it cooks
• 4 cloves garlic, unpeeled: Roasting them in their skins makes the garlic sweet and mellow, no harsh bite
• 1 medium carrot, peeled and chopped: Adds subtle sweetness and body without overpowering the peppers
• 1 celery stalk, chopped: Provides a gentle backbone of flavor that keeps the soup from tasting one note
• 3 cups vegetable broth: Use a good quality one you would drink on its own
• 2 tbsp olive oil: One for roasting the peppers, one for sautéing the vegetables
• 1 to 2 tsp harissa paste: This is the gentle heat that makes the soup interesting, adjust to your comfort level
• 1 tsp smoked paprika: Reinforces that roasted, smoky flavor we are building
• 1/2 tsp ground cumin: Adds an earthy warmth that lingers in the background
• Salt and freshly ground black pepper: Taste at the end and adjust until it sings

Instructions

Roast the peppers and garlic:

Preheat your oven to 425°F and place the red peppers and unpeeled garlic cloves on a baking sheet. Drizzle with 1 tablespoon olive oil and roast for 25 to 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 steam for 10 minutes. Peel and deseed the peppers, then squeeze the roasted garlic from its skins.

Build the soup base:

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, until softened.

Add the spices and aromatics:

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

Simmer and blend:

Pour in the vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes. Use an immersion blender to puree until silky smooth.

Season and serve:

Taste and season with salt and pepper to your liking. Ladle into bowls and add crème fraîche or yogurt with fresh herbs on top.

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This soup has a way of turning a regular Tuesday dinner into something that feels special. My partner now requests it whenever the weather turns cold.

Making It Your Own

Sometimes I add a splash of coconut milk for extra creaminess or a handful of fresh basil at the very end. The recipe is forgiving and welcomes whatever you have on hand.

Pairing Suggestions

A simple green salad with lemon vinaigrette cuts through the richness beautifully. Grilled cheese sandwiches make this a complete meal that feels nostalgic but refined.

Storage and Make Ahead Tips

This soup actually tastes better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to three days, or freeze for up to three months.

• Reheat gently over low heat, stirring occasionally
• Thin with a splash of broth if it has thickened in the fridge
• Add fresh garnishes just before serving to keep them bright

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There is something deeply satisfying about a bowl of soup this vibrant. I hope it brings as much warmth to your table as it has to mine.

Recipe Questions & Answers

→ Can I use jarred roasted peppers instead of fresh?

Yes, jarred roasted peppers work well and save time. Look for ones packed in water, not oil. You'll need about two 12-ounce jars to equal 4 fresh peppers. Skip the roasting step and proceed directly to step 3.

→ How can I make this soup creamier without dairy?

Add a peeled and chopped russet potato when simmering the vegetables in step 3. The starch naturally thickens the puree, creating a luxurious creamy texture without any dairy products needed.

→ What can I substitute for harissa paste?

Mix equal parts tomato paste with smoked paprika and cayenne pepper to taste. Alternatively, use a mild chili paste like sambal oelek or calabrian chili spread, adjusting the quantity based on your preferred heat level.

→ Can I freeze this soup for later?

Absolutely! Cool completely before transferring to freezer-safe containers, leaving space for expansion. It freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of broth if needed.

→ How do I roast the peppers if I don't have an oven?

Place whole peppers directly over a gas burner flame, turning frequently with tongs until charred on all sides. Alternatively, cut peppers in half, press flat, and broil cut-side down until blackened. The steaming and peeling steps remain the same.