Pin It I used to think red peppers were just for salads until a rainstorm trapped me in a tiny kitchen with nothing but a half empty jar of harissa and a bag of peppers. The house filled with this deep roasted aroma that felt like a warm blanket. Now whenever the sky turns grey I find myself reaching for the baking sheet. It is amazing how much comfort you can pull out of a few charred vegetables. This soup has become my personal remedy for chilly afternoons.
One evening I accidentally charred the peppers a bit too long and thought I had ruined dinner entirely. Instead of bitterness the extra blackened skin added a rich campfire quality that we all loved. My friends actually asked if I used a wood fired oven for the base. We sat around the table dipping crusty bread into the vibrant orange bowls and laughed about my near disaster. It taught me that sometimes a little extra heat is exactly what a recipe needs.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Red bell peppers: These are the heart of the dish and roasting them unlocks a natural sugar you just cannot get from a can.
- Yellow onion: This provides a reliable savory base that lets the more aggressive spices shine.
- Carrot: A little carrot adds body and subtle sweetness without overpowering the peppers.
- Head of garlic: Do not be intimidated by a whole head because roasting it mellows the bite into something smooth.
- Potato: This is the secret to getting a creamy texture without having to use heavy cream.
- Olive oil: Use the good stuff here to help the vegetables roast to perfection.
- Tomato paste: A quick sauté of this paste deepens the color and adds an essential umami layer.
- Harissa paste: This brings a complex heat that lingers pleasantly on the palate.
- Vegetable broth: Use a low sodium version so you have total control over the final seasoning.
- Smoked paprika: This reinforces the charred flavor of the roasted peppers for a truly professional finish.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Roast the stars:
- Place pepper halves and the foil wrapped garlic head in a hot oven until the skins blister and blacken. The smell of caramelizing sugars will let you know when they are ready to come out.
- Prep the base:
- While the peppers cool sauté your chopped onion carrot and potato in olive oil until they start to soften. You want a gentle sizzle rather than a hard brown sear for this step.
- Unleash the flavor:
- Stir in the tomato paste and harissa allowing them to toast in the hot oil for about a minute. This step wakes up the dried spices and creates a concentrated flavor foundation.
- Simmer everything:
- Add the peeled peppers squeezed roasted garlic and broth then let it all bubble softly until the potatoes are tender. Watching the liquid turn that deep sunset orange is incredibly satisfying.
- Blend to silk:
- Use an immersion blender to swirl the mixture into a perfectly smooth and vibrant consistency. Be sure to keep the blender submerged to avoid any hot splashes on your apron.
- Final touch:
- Ladle the soup into bowls and finish with a cool swirl of cream or yogurt. This contrast of hot soup and cold garnish makes every spoonful interesting.
Pin It I remember serving this to my brother who usually avoids anything with a hint of spice. He was so distracted by the velvety texture of the potato and roasted garlic that he finished two bowls before even asking what was in it. It was the first time he ever requested a recipe from me. Now it is the standard request for every family gathering we host. Seeing everyone scrape their bowls clean is the best compliment a cook can get.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Texture is Everything
Achieving that restaurant quality silkiness really comes down to how long you let the potatoes simmer. If they are even slightly firm the soup will feel grainy rather than smooth. I like to test a piece against the side of the pot with a spoon to ensure it crushes easily.
Balancing the Heat
Harissa can be unpredictable so I always start with a smaller spoonful and build up the intensity. If you find the soup has become too spicy a tiny splash of lemon juice can cut right through the heat. The acidity brightens the roasted notes and brings everything into balance.
Serving Suggestions
This soup loves company and is best enjoyed with something crunchy on the side. I often rub a piece of toasted sourdough with a raw garlic clove for extra punch. It creates a rustic experience that feels much more expensive than it actually is.
- A sprinkle of toasted pumpkin seeds adds a great crunch to the smooth texture.
- Leftovers actually taste better the next day after the spices have fully melded.
- Keep a little extra broth on hand in case the soup thickens too much in the fridge.
Pin It I hope this vibrant bowl brings as much warmth to your table as it does to mine. Pull up a chair and enjoy the simple magic of roasted vegetables.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves after resting in the refrigerator for 1-2 days, allowing the flavors to meld together. Store in an airtight container and reheat gently on the stove.
- → How spicy is the harissa in this soup?
The harissa adds a gentle warmth rather than overwhelming heat. Start with 1½ teaspoons and adjust to your preference. You can always add more, but you can't take it away.
- → What's the best way to achieve the smoothest texture?
Use a high-speed blender or immersion blender. If using a standard blender, work in batches and vent the lid to allow steam to escape. For extra silkiness, strain through a fine-mesh sieve after blending.
- → Can I use jarred roasted peppers instead of fresh?
Yes, jarred roasted peppers work well in a pinch. Use about 2 cups drained, though the flavor will be slightly different from freshly charred peppers. Skip the roasting step and sauté briefly with the aromatics.
- → What can I serve alongside this soup?
Crusty bread is perfect for dipping. A simple green salad with lemon vinaigrette balances the richness. For a more substantial meal, pair with a grilled cheese sandwich or Mediterranean flatbread.
- → How long does this keep in the refrigerator?
Properly stored in an airtight container, the soup will keep for 4-5 days. The garnishes are best added just before serving to maintain their texture and freshness.
