Roasted Red Pepper Soup With Crispy Croutons

The first time I made this soup, it was supposed to be a quick lunch using up peppers that were starting to wrinkle in my crisper drawer. My kitchen smelled like a Mediterranean market within minutes, and I ended up standing there eating it straight from the blender cup with a wooden spoon, completely forgetting about bowls.

Last winter, my neighbor came over complaining about the gray weather and left an hour later with a full belly and the recipe written on a napkin. She texted me that night saying her kids fought over the last serving, which might be the highest compliment a soup can receive.

Ingredients

• 4 large red bell peppers: Roasting them concentrates their natural sugars and gives the soup that stunning sunset color that makes people think you worked harder than you actually did
• 1 medium yellow onion: I've found yellow onions offer a sweeter, more mellow base than red onions which can overpower the delicate pepper flavor
• 2 cloves garlic: Minced fresh, never jarred, because the difference in aroma when it hits the oil is remarkable
• 1 medium carrot: Adds a subtle sweetness and body that prevents the soup from tasting too thin or one dimensional
• 2 tablespoons olive oil: Divided between roasting peppers and sautéing vegetables, this is the foundation that carries all the spices
• 1 tablespoon harissa paste: This North African chili paste brings a complex heat that's more interesting than plain red pepper flakes
• 1 teaspoon smoked paprika: Deepens that roasted flavor even if your oven char on the peppers is less than perfect
• 1 teaspoon ground cumin: The earthiness here bridges the gap between sweet peppers and warming spices
• 3 cups vegetable broth: Low sodium is crucial since you'll be adjusting seasoning later and some broths are aggressively salty
• 1 can diced tomatoes: Use the juice too, it adds acidity and body that makes the soup feel substantial
• 1 teaspoon salt: Start here and adjust, remembering that the harissa and cream will change the salt balance
• ½ teaspoon black pepper: Freshly ground makes a noticeable difference in the final brightness
• 1 teaspoon sugar: Optional but I've learned that peppers vary wildly in acidity and this little trick saves more batches than I'd like to admit
• ¼ cup heavy cream or coconut cream: The silkiness this adds makes the difference between everyday soup and something that feels restaurant worthy
• 2 cups day old bread: Slightly stale bread actually works better than fresh, absorbing the olive oil without turning greasy
• ½ teaspoon garlic powder and ½ teaspoon dried oregano: This combination on the croutons creates little flavor bombs that burst when you bite into them

Instructions

Roast the peppers to perfection:

Crank your oven to 425°F and arrange those pepper halves skin side up on a baking sheet. Drizzle with half the olive oil and let them roast for 25 to 30 minutes until the skins are blistered and charred, which is where all that smoky magic happens.

Prepare the croutons while the peppers roast:

Toss your bread cubes with olive oil, garlic powder, oregano, and salt until every piece is lightly coated. Spread them on a separate tray and bake for 10 to 12 minutes, tossing once halfway through so they golden evenly. Keep an eye on them, burnt croutons cannot be saved.

Peel the peppers:

Let them cool until you can handle them without burning your fingers, then slip off those charred skins. Don't obsess about getting every single bit of skin off, a few flecks add character.

Build the flavor base:

Heat the remaining olive oil in your soup pot over medium heat and add the onion, garlic, and carrot. Let them soften and become fragrant for 5 to 7 minutes, stirring occasionally to prevent any sticking.

Wake up the spices:

Stir in the harissa, smoked paprika, and cumin, cooking for just 1 minute until the air becomes aromatic. This step is essential, raw spices taste dusty and cooked spices taste like dinner.

Simmer everything together:

Add those peeled peppers, the entire can of tomatoes with their juice, broth, salt, pepper, and sugar if using. Bring it to a gentle boil, then lower the heat and let it simmer for 15 minutes so all the flavors become friends.

Purée until silky:

Remove from heat and blend with an immersion blender until completely smooth, or work in batches if using a regular blender. Take it from someone who learned the hard way, never fill a blender more than halfway with hot soup.

Add the final touch of richness:

Stir in your cream or coconut cream if using, then taste and adjust the seasoning. This is when the soup comes together and transforms into something special.

Serve with those glorious croutons:

Ladle into bowls and pile on the croutons while they're still crisp. Top with fresh herbs and an extra swirl of harissa or cream if you're feeling fancy.

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This soup has become my go-to when friends need comfort, appearing at baby showers and bad-breakup dinners alike. Something about that combination of velvety texture and gentle warmth feels like an edible hug.

Making It Your Own

I've discovered that roasting the peppers directly over a gas flame if you have one adds an incredible smoky depth that the oven just can't achieve. The char flavor becomes more pronounced and almost meaty, which is funny for a completely vegetarian soup. If you're feeling adventurous, try adding a roasted red potato to the simmering step for extra body without changing the flavor profile.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the creaminess beautifully, while a light wheat beer with citrus notes complements the harissas warmth. I've also found that a simple green salad with a vinaigrette on the acidic side balances the richness perfectly. The soup is substantial enough to be a meal on its own, but alongside some crusty bread it becomes dinner party material without any stress.

Storage and Make Ahead Tips

This soup actually tastes better the next day, which makes it perfect for meal prep or entertaining. The flavors meld and develop in the refrigerator, but the one thing I've learned is to store the croutons separately in an airtight container. Nothing sadder than soggy croutons, and they stay perfectly crisp for up to three days when stored properly.

• Freeze the soup without the cream for up to three months, then add the cream when reheating
• If reheating on the stove, add a splash of water if it seems too thick
• The croutons can be made in larger batches and kept for snacking or topping salads

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There's something deeply satisfying about turning a handful of simple ingredients into something that feels luxurious and comforting. This soup is proof that the best recipes are often the ones born from using up what you have.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld together. Store in the refrigerator for up to 4 days and reheat gently. Add croutons just before serving to maintain their crunch.

→ What can I use instead of harissa?

Try sriracha for a different heat profile, or a mix of tomato paste with cayenne and smoked paprika. Regular red pepper flakes work too—start with ½ teaspoon and adjust to your preferred spice level.

→ How do I roast peppers without an oven?

Hold whole peppers over a gas burner flame with tongs, turning until the skin chars on all sides. Place in a bowl, cover with plastic wrap for 10 minutes, then peel. The smoky flavor will be even more intense.

→ Can I freeze this soup?

Yes, freeze for up to 3 months. Leave out the cream when freezing and add it when reheating. Croutons are best made fresh but can be frozen in a sealed bag—reheat at 350°F for 5 minutes to crisp up.

→ Is this soup spicy?

Harissa provides mild to medium heat depending on the brand. It's warming rather than overpowering. For sensitive palates, reduce to 1 teaspoon. For spice lovers, add an extra teaspoon or serve with additional harissa on the side.

→ What bread works best for croutons?

Day-old sourdough, baguette, or rustic country bread hold up beautifully. Stale bread actually works better than fresh—it crisps up without becoming tough. Avoid soft sandwich bread as it won't develop the right texture.