Save The first time I made this soup, it was supposed to be a quick lunch using up peppers from my farmers market haul that were starting to wrinkle. I ended up eating it for three days straight, standing over the stove with the blender wand in one hand and a spoon in the other, completely forgetting about the croutons until my kitchen timer started beeping frantically from across the room.
I served this at a small dinner party last winter when a friend mentioned she'd never had red pepper soup that wasn't overwhelmingly sweet. Watching her eyes light up when she tasted the smoky, spiced version made me realize how often we underestimate what roasted vegetables can do when treated with the right spices and enough patience.
Ingredients
- 4 large red bell peppers: Roasting them concentrates their natural sugars and creates that gorgeous red-orange hue that makes this soup so stunning to serve
- 1 medium yellow onion: Adds a savory backbone that keeps the peppers sweetness in check
- 2 cloves garlic: Minced fresh right before cooking for the best aromatic punch
- 1 medium carrot: Peeled and diced, it contributes subtle sweetness and body without altering the color
- 2 tablespoons olive oil: Divided use, one for roasting peppers and one for building the soup base
- 1 tablespoon harissa paste: This North African chili paste brings warmth and complexity without overwhelming heat
- 1 teaspoon smoked paprika: Reinforces the roasted flavor and adds an extra layer of smokiness
- 1 teaspoon ground cumin: Earthy and aromatic, it ties the Mediterranean flavors together beautifully
- 3 cups vegetable broth: Use a high-quality brand you enjoy drinking on its own since it forms the base
- 1 (14 oz/400 g) can diced tomatoes: Adds acidity and depth while enhancing the red color
- 1 teaspoon salt: Adjust to taste depending on your broths sodium content
- ½ teaspoon freshly ground black pepper: Grind it right before adding for the most vibrant flavor
- 1 teaspoon sugar: Optional but helpful if your peppers arent very sweet or the tomatoes taste particularly acidic
- ¼ cup heavy cream or coconut cream: Optional luxury that makes the texture incredibly velvety
- 2 cups day-old bread: Cut into ½-inch cubes, slightly stale bread actually produces the crispiest croutons
- 2 tablespoons olive oil: For coating the bread cubes evenly
- ½ teaspoon garlic powder: Distributes garlic flavor more evenly than fresh garlic on croutons
- ½ teaspoon dried oregano: Adds an herby note that complements the Mediterranean profile
- ¼ teaspoon salt: Just enough to season the croutons without overpowering the soup
- Fresh parsley or cilantro: Chopped for garnish, it adds a fresh pop of green and bright flavor
Instructions
- Roast the red peppers:
- Preheat your oven to 425°F (220°C) and arrange red pepper halves, skin side up, on a baking sheet. Drizzle with 1 tablespoon olive oil and roast for 25 to 30 minutes until skins are charred and blistered and peppers are completely tender.
- Prepare the crispy croutons:
- Toss bread cubes with olive oil, garlic powder, oregano, and salt until evenly coated. Spread on a separate baking tray and bake for 10 to 12 minutes, tossing once halfway through, until golden and irresistibly crunchy.
- Prep the roasted peppers:
- Once peppers are cool enough to handle, peel away and discard the charred skins. Dont worry about removing every bit of blackened skin, those little flecks add fantastic smoky flavor.
- Build the flavor base:
- Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion, garlic, and carrot, sautéing for 5 to 7 minutes until softened and fragrant but not browned.
- Bloom the spices:
- Stir in harissa, smoked paprika, and cumin, cooking for just 1 minute until incredibly fragrant. This step unlocks their essential oils and intensifies their flavor.
- Simmer the soup base:
- Add roasted peppers, diced tomatoes with their juice, vegetable broth, salt, pepper, and sugar. Bring to a boil, then reduce heat and simmer gently for 15 minutes to let flavors meld.
- Purée until silky:
- Remove from heat and use an immersion blender to purée until completely smooth. Alternatively, transfer to a blender in batches, being careful with hot liquids.
- Add final richness:
- Stir in cream or coconut cream if using. Taste and adjust seasoning with more salt or pepper as needed.
- Serve with flair:
- Ladle soup into warmed bowls and generously top with crispy croutons, fresh herbs, and a swirl of extra harissa or cream if desired.
Save This soup became my go-to for those nights when friends call last minute and I need something that looks impressive but actually lets me relax while it simmers. Theres something about setting a steaming bowl of bright red soup on the table that makes people feel taken care of, even if the meal came together in under an hour.
Making It Your Own
The beauty of this soup base is how adaptable it is to what you have on hand or whats in season. Sometimes I add a diced potato with the carrots for extra body, or throw in a roasted red potato for creaminess without the dairy.
Serving Suggestions
While the croutons are perfect, this soup also pairs beautifully with a slice of crusty bread for dipping or a simple green salad dressed with lemon vinaigrette. I love serving it in wide, shallow bowls so everyone gets plenty of those precious crunchy croutons in every spoonful.
Storage And Reheating
The soup base freezes beautifully for up to 3 months and actually develops even deeper flavor after sitting for a day or two in the refrigerator. Just cool it completely before storing in airtight containers, and always store croutons separately in a paper bag to maintain their crisp texture.
- Reheat gently over low heat, stirring occasionally to prevent scorching
- Add a splash of broth if the soup thickens too much in the fridge
- Never microwave the croutons or theyll turn tough instead of staying crispy
Save 
Theres nothing quite like dipping a garlic-herb crouton into that silky, spiced broth and hearing that satisfying crunch. This is comfort food that still feels special enough for company.
Recipe FAQ
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth or cream if needed. Prepare croutons fresh and store separately to maintain their crunch.
- → How do I roast red peppers for this soup?
Halve the peppers and remove seeds. Place skin-side up on a baking sheet at 425°F for 25-30 minutes until skins are blackened and blistered. The charred skin peels off easily, leaving sweet, smoky flesh. For even more flavor, you can roast them over an open gas burner flame directly.
- → What can I substitute for harissa?
If unavailable, use a combination of red pepper flakes and smoked paprika, or try sriracha for a different heat profile. Another option is to purée roasted red peppers with garlic, cumin, and cayenne. Each substitution will slightly alter the flavor but still create a delicious soup.
- → How can I make this soup vegan?
Simply replace the heavy cream with full-fat coconut cream. It adds richness and a subtle sweetness that pairs beautifully with the roasted peppers. Ensure your vegetable broth is vegan-friendly and skip any cheese garnishes. The result is equally creamy and satisfying.
- → What bread works best for homemade croutons?
Day-old bread with a sturdy structure works best—think sourdough, ciabatta, or a rustic country loaf. Fresh bread can become mushy. For gluten-free options, use a dense gluten-free bread and reduce baking time slightly, as it tends to brown faster. Cut into uniform ½-inch cubes for even toasting.
- → Can I freeze this soup?
Yes, freeze without the cream for best results. The soup keeps well for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator and reheat gently, stirring in fresh cream after thawing. Croutons should always be stored separately and added just before serving.