Save This Roasted Red Pepper Soup with Crispy Croutons is a vibrant, velvety dish that brings the warm flavors of the Mediterranean to your table. Infused with the subtle heat of harissa and the natural sweetness of oven-charred peppers, it serves as a comforting choice for cozy lunches or a sophisticated starter for an elegant dinner party.
Save The secret to this soup's satisfying texture lies in the double preparation: while the peppers soften and char in the oven, the day-old bread is transformed into golden, herb-crusted croutons. Once blended until silky smooth, the addition of a touch of cream and fresh herbs creates a balanced and luxurious meal.
Ingredients
- For the Soup:
- 4 large red bell peppers, halved and seeded
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 2 tablespoons olive oil
- 1 tablespoon harissa paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 3 cups vegetable broth
- 1 (14 oz/400 g) can diced tomatoes
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sugar (optional, to balance acidity)
- ¼ cup heavy cream or coconut cream (optional, for richness)
- For the Crispy Croutons:
- 2 cups day-old bread, cut into ½-inch cubes
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- For Garnish:
- Fresh parsley or cilantro, chopped
- Extra harissa or cream (optional)
Instructions
- Step 1: Roast the Peppers
- Preheat your oven to 425°F (220°C). 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.
- Step 2: Bake the Croutons
- Meanwhile, toss bread cubes with olive oil, garlic powder, oregano, and salt. Spread on a separate baking tray. Bake for 10–12 minutes, tossing once, until golden and crispy. Set aside.
- Step 3: Peel the Peppers
- Once peppers are cool enough to handle, peel and discard skins.
- Step 4: Sauté Aromatics
- In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion, garlic, and carrot. Sauté for 5–7 minutes until softened.
- Step 5: Season
- Stir in harissa, smoked paprika, and cumin. Cook for 1 minute until fragrant.
- Step 6: Simmer
- Add roasted peppers, diced tomatoes (with juice), vegetable broth, salt, pepper, and sugar. Bring to a boil, reduce heat, and simmer for 15 minutes.
- Step 7: Purée
- Remove from heat. Use an immersion blender (or transfer to a blender in batches) to purée until silky smooth.
- Step 8: Final Touches
- Stir in cream or coconut cream, if using. Taste and adjust seasoning.
- Step 9: Serve
- Ladle soup into bowls. Top with crispy croutons, fresh herbs, and a swirl of extra harissa or cream if desired.
Zusatztipps für die Zubereitung
For an extra layer of depth, ensure the carrots are diced finely so they soften completely before blending. If you don't have an immersion blender, a standard blender works well—just be sure to blend in small batches and allow steam to escape to avoid any kitchen accidents.
Varianten und Anpassungen
To make this recipe vegan, simply substitute the heavy cream with coconut cream or leave it out entirely; the roasted peppers and tomatoes provide a naturally thick base. If you prefer even more heat, consider adding a pinch of chipotle powder or roasting the peppers over an open flame for a more intense smoky profile.
Serviervorschläge
Serve this soup piping hot with a generous handful of the garlic-oregano croutons. It pairs beautifully with a crisp Sauvignon Blanc or a light, citrusy wheat beer which complements the spicy harissa and sweet roasted vegetables.
Save Whether you are looking for a light lunch or a comforting dinner, this Roasted Red Pepper Soup offers a sophisticated blend of flavors that is sure to satisfy. Enjoy the warmth and complexity of this Mediterranean classic.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves after resting in the refrigerator for 1-2 days as flavors meld together. Store croutons separately in an airtight container to maintain their crunch. Reheat gently on the stove, adding a splash of broth if needed.
- → What can I substitute for harissa?
If harissa isn't available, try a combination of tomato paste, smoked paprika, and cayenne pepper. Alternatively, use a mild chili paste or roasted red pepper spread with added spices. Adjust quantities based on your heat preference.
- → How do I achieve the smoothest texture?
Roast peppers until skins are thoroughly charred—they'll peel away more easily. Use a high-speed blender or immersion blender, puréeing for 2-3 minutes. For extra silkiness, pass through a fine-mesh sieve after blending. Adding cream helps smooth any remaining texture.
- → Can I freeze this soup?
Yes, freeze for up to 3 months in airtight containers. Leave out the cream when freezing—add it during reheating. Thaw overnight in the refrigerator, then warm gently on low heat, stirring occasionally. Croutons are best made fresh but can be frozen separately.
- → What's the best bread for croutons?
Day-old sourdough, baguette, or rustic country bread work beautifully—sturdy bread that holds its shape when cubed and toasted. Fresh bread can be used; simply bake 2-3 minutes longer. For gluten-free needs, choose a dense gluten-free bread rather than soft sandwich slices.
- → How can I add more protein?
Stir in white beans during the last 10 minutes of simmering for plant-based protein. Serve alongside grilled chicken or shrimp for a complete meal. Alternatively, top with toasted pumpkin seeds or hemp hearts for nutty crunch and added nutrients.