Roasted Red Pepper Soup With Crispy Croutons (Printable)

Velvety roasted pepper soup with harissa spice and golden homemade croutons for the perfect cozy meal.

# What You'll Need:

→ For the Soup

01 - 4 large red bell peppers, halved and seeded
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 2 tablespoons olive oil
06 - 1 tablespoon harissa paste
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - 3 cups vegetable broth
10 - 1 can (14 ounces) diced tomatoes
11 - 1 teaspoon salt, or to taste
12 - 0.5 teaspoon freshly ground black pepper
13 - 1 teaspoon sugar, optional
14 - 0.25 cup heavy cream or coconut cream, optional

→ For the Crispy Croutons

15 - 2 cups day-old bread, cut into 0.5-inch cubes
16 - 2 tablespoons olive oil
17 - 0.5 teaspoon garlic powder
18 - 0.5 teaspoon dried oregano
19 - 0.25 teaspoon salt

→ For Garnish

20 - Fresh parsley or cilantro, chopped
21 - Extra harissa or cream, optional

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Arrange red pepper halves skin side up on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 25-30 minutes until skins are charred and peppers are soft.
02 - Toss bread cubes with 2 tablespoons olive oil, garlic powder, oregano, and 0.25 teaspoon salt. Spread on a separate baking tray. Bake for 10-12 minutes, tossing once, until golden and crispy. Set aside.
03 - Once peppers are cool enough to handle, peel and discard the charred skins.
04 - In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion, minced garlic, and diced carrot. Sauté for 5-7 minutes until softened.
05 - Stir in harissa paste, smoked paprika, and ground cumin. Cook for 1 minute until fragrant.
06 - Add roasted peppers, diced tomatoes with juice, vegetable broth, salt, black pepper, and sugar. Bring to a boil, reduce heat, and simmer for 15 minutes.
07 - Remove from heat. Use an immersion blender to purée until silky smooth, or transfer to a blender in batches.
08 - Stir in heavy cream or coconut cream if using. Taste and adjust seasoning as needed.
09 - Ladle soup into bowls. Top with crispy croutons, fresh herbs, and a swirl of extra harissa or cream if desired.

# Expert Tips:

01 -
  • The roasted peppers develop this incredible sweetness that balances perfectly with the harissas gentle warmth
  • Those homemade croutons transform each spoonful into something texturally magical, staying crunchy even the next day
02 -
  • I once skipped peeling the peppers thinking I could just blend them thoroughly, which resulted in a soup with an unpleasant stringy texture that no amount of blending could fix
  • The sugar isn't about making the soup sweet, it's about balancing the tomatoes and peppers which can sometimes be surprisingly acidic
03 -
  • When blending hot soup, always remove the center cap from the blender lid and cover with a kitchen towel to prevent steam pressure explosions
  • If you don't have harissa, a combination of sriracha and smoked paprika makes a surprisingly good substitute
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