Roasted Red Pepper Soup Crispy

There is nothing quite like the aroma of roasting bell peppers to warm up a kitchen. This Roasted Red Pepper Soup is a celebration of simple, wholesome ingredients coming together to create a dish that is both vibrant in color and rich in flavor. The sweetness of the charred peppers is perfectly complemented by the subtle kick of harissa and the crunch of golden, herb-scented croutons. It is a comforting Mediterranean-style meal that feels sophisticated yet is surprisingly easy to prepare.

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This soup is as beautiful as it is delicious, making it perfect for hosting or a cozy weeknight dinner. By roasting the peppers from scratch, you ensure a depth of flavor that defines this Mediterranean classic.

Ingredients

• 4 large red bell peppers
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, peeled and diced
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 tablespoon harissa paste (adjust to taste)
• 1 teaspoon smoked paprika
• 1 liter (4 cups) vegetable broth
• 1 teaspoon sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons lemon juice
• 100 ml (about 1/3 cup) heavy cream or coconut cream (optional)

• 3 thick slices rustic bread, cut into cubes
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon sea salt

Instructions

Step 1

Preheat your oven to 220°C (425°F). Place the whole red peppers on a baking tray and roast for 25–30 minutes, turning occasionally, until skins are blistered and charred.

Step 2

Transfer roasted peppers to a bowl, cover with plastic wrap or a lid, and let steam for 10 minutes. Peel off skins, remove seeds and stems, and roughly chop the flesh.

Step 3

In a large pot, heat olive oil over medium heat. Add chopped onion and carrot, and sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute.

Step 4

Stir in tomato paste, harissa, and smoked paprika; cook for 1 minute until fragrant.

Step 5

Add roasted pepper flesh and vegetable broth. Bring to a simmer, cover, and cook for 15 minutes.

Step 6

While the soup simmers, prepare the croutons: Toss bread cubes with olive oil, oregano, and salt. Spread on a baking tray and bake for 8–10 minutes at 200°C (400°F), tossing halfway through, until golden and crisp.

Step 7

Remove the soup from heat. Use an immersion blender (or transfer in batches to a blender) to purée until smooth.

Step 8

Stir in lemon juice and cream (if using). Taste and adjust seasoning with salt and pepper.

Step 9

Ladle soup into bowls and top with crispy croutons. Serve immediately.

Zusatztipps für die Zubereitung

To achieve the smoothest texture, ensure you remove as many seeds as possible from the roasted peppers. If you don't have an immersion blender, a countertop blender works well; just remember to vent the lid to allow steam to escape while processing hot liquids.

Varianten und Anpassungen

For a vegan-friendly version, simply use coconut cream or omit the cream entirely. If you require a gluten-free option, substitute the rustic bread with your favorite gluten-free variety when making the croutons. You can also adjust the heat by gradually adding the harissa paste until you reach your desired spice level.

Serviervorschläge

Serve this soup with a garnish of fresh herbs like parsley or cilantro. For added decadence, top with a dollop of yogurt or crème fraîche. This dish pairs excellently with a chilled Sauvignon Blanc or a light-bodied red wine to complement the roasted vegetable notes.

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This Roasted Red Pepper Soup is a versatile addition to your recipe collection, offering a warm and satisfying experience with every bowl. Enjoy the perfect balance of silky soup and crunchy croutons.

Recipe FAQs

→ Can this dish be made suitable for a vegan diet?

Absolutely. To make this completely plant-based, use coconut cream instead of heavy cream or omit the cream entirely. For the croutons, simply ensure your bread is vegan-friendly and check for other animal-derived ingredients.

→ How can I control the spiciness from the harissa?

Harissa paste varies greatly in heat. It's best to add it gradually, starting with a smaller amount than specified, and then tasting the soup before adding more. You can always add more, but you can't easily remove it!

→ Is it possible to prepare any components in advance?

Yes, you can roast the red peppers a day ahead and store them in the refrigerator. The soup base can also be prepared and stored, then gently reheated. It often tastes even better the next day! Prepare the croutons just before serving for maximum crispness.

→ What if I don't have an immersion blender for puréeing?

No problem! You can carefully transfer the soup in batches to a standard blender. Be sure to leave the lid slightly ajar or remove the small cap in the lid and cover it with a kitchen towel to allow steam to escape, preventing pressure buildup from hot liquids.

→ What are some good garnishes to elevate this soup?

Beyond the crispy croutons, consider a dollop of Greek yogurt or crème fraîche for extra richness (if not vegan), or a swirl of good quality olive oil. Fresh herbs like chopped parsley, cilantro, or chives also add a lovely fresh note and color.

→ Can I use other types of bell peppers for this dish?

While red bell peppers offer the sweetest flavor and vibrant color crucial to this particular soup, you could experiment with a mix of orange or yellow peppers. Green peppers tend to be more bitter and might alter the taste significantly from the intended sweet and smoky profile.