Save to Pinterest Experience the deep, comforting flavors of the Mediterranean with this Roasted Red Pepper Soup. This recipe transforms simple bell peppers and aromatics into a silky, vibrant dish that balances the natural sweetness of roasted vegetables with a hint of smoky harissa heat. Whether served as an elegant starter or a light, nutritious meal, this soup is as visually stunning as it is delicious.
Save to Pinterest Preparing this soup is a rewarding process that fills your kitchen with the enticing aroma of charred peppers and sweet garlic. It is an excellent way to use seasonal produce and create a healthy, satisfying meal that keeps well for several days.
Ingredients
- Vegetables: 4 large red bell peppers, 1 large yellow onion (chopped), 4 cloves garlic (unpeeled), 1 medium carrot (peeled and chopped), 1 celery stalk (chopped)
- Liquids: 3 cups (720 ml) vegetable broth, 2 tbsp olive oil
- Flavorings: 1–2 tsp harissa paste (to taste), 1 tsp smoked paprika, 1/2 tsp ground cumin, Salt and freshly ground black pepper (to taste)
- Garnishes (optional): 1/4 cup crème fraîche or plain yogurt, Fresh parsley or cilantro (chopped), Crusty bread for serving
Instructions
- 1. Roast the Peppers and Garlic
- Preheat your oven to 425°F (220°C). 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.
- 2. Steam and Peel
- Transfer roasted peppers to a bowl and cover with a plate or plastic wrap. Let steam for 10 minutes, then peel and deseed the peppers. Squeeze the roasted garlic from its skins.
- 3. Sauté the Aromatics
- In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook for 5–7 minutes, stirring, until softened.
- 4. Add Vegetables and Spices
- Add roasted peppers, roasted garlic, smoked paprika, cumin, and harissa paste. Stir well and cook for 1 minute until fragrant.
- 5. Simmer
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 6. Blend and Season
- Use an immersion blender (or transfer soup in batches to a blender) to puree until silky smooth. Season with salt and pepper to taste.
- 7. Serve
- Serve hot, garnished with crème fraîche or yogurt and fresh herbs. Add crusty bread on the side if desired.
Zusatztipps für die Zubereitung
For extra smokiness, use fire-roasted peppers or add a small pinch of chili flakes. Ensure the garlic is roasted until completely soft to allow it to blend seamlessly into the base of the soup.
Varianten und Anpassungen
This soup can be made vegan by omitting the crème fraîche or yogurt, or by using a plant-based alternative such as coconut cream. Adjust the harissa paste to your preferred spice level, as different brands can vary significantly in heat.
Serviervorschläge
This vibrant soup pairs perfectly with warm, crusty bread for dipping. For a complete lunch, serve it alongside a crisp green salad or roasted chickpeas for added texture.
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Enjoy this Roasted Red Pepper Soup as a nourishing and flavorful addition to your recipe rotation. With 145 calories and 3g of protein per serving, it’s a guilt-free way to satisfy your cravings for something warm and savory.
Questions & Answers
- → Can I use jarred roasted peppers instead of fresh?
Yes, jarred roasted red peppers work well in a pinch. Use about two 12-ounce jars, draining them thoroughly before adding to the pot. You'll miss some of the fresh charred flavor, but the soup will still be delicious.
- → How can I make this soup vegan?
Simply omit the crème fraîche or yogurt garnish, or use a plant-based alternative like coconut yogurt or cashew cream. The soup itself is completely vegan as written.
- → Can I freeze this soup?
Absolutely. Let the soup cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth if needed.
- → How do I adjust the spice level?
Start with 1 teaspoon of harissa and taste before adding more. For mild flavor, skip the harissa entirely or use just 1/2 teaspoon. If you love heat, increase to 2 teaspoons or add red pepper flakes.
- → What can I serve with this soup?
Crusty bread or grilled cheese sandwiches are classic pairings. For a lighter option, serve with a simple green salad dressed with lemon vinaigrette. The soup also works beautifully as a first course before roasted chicken or fish.
- → Why do I need to cover the roasted peppers?
Covering the hot peppers creates steam, which helps loosen the skins and makes them much easier to peel. This 10-minute resting period also allows the peppers to cool slightly before handling.