Save Pin This roasted red pepper soup is a vibrant celebration of Mediterranean flavors, combining the smoky sweetness of charred bell peppers with the mellow depth of caramelized garlic. A touch of harissa adds a sophisticated warmth, making this silky-smooth bowl the ultimate comfort food for a chilly evening or a light, elegant starter.
Save Pin By roasting the peppers and garlic together, you unlock a complexity of flavor that canned alternatives simply cannot match. The gentle heat of the harissa cuts through the sweetness, creating a perfectly balanced profile that pairs wonderfully with a swirl of cool crème fraîche.
Ingredients
- 4 large red bell peppers
- 1 large yellow onion, chopped
- 4 cloves garlic, unpeeled
- 1 medium carrot, peeled and chopped
- 1 celery stalk, chopped
- 3 cups (720 ml) vegetable broth
- 2 tbsp olive oil
- 1–2 tsp harissa paste (to taste)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- 1/4 cup crème fraîche or plain yogurt (optional garnish)
- Fresh parsley or cilantro, chopped (optional garnish)
- Crusty bread, for serving (optional)
Instructions
- Step 1: Roast the vegetables
- Preheat your oven to 425°F (220°C). Arrange the red peppers and unpeeled garlic cloves on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 25–30 minutes until the peppers are charred and soft.
- Step 2: Peel and prep
- Place the roasted peppers in a bowl and cover for 10 minutes to steam. Peel and deseed them, then squeeze the caramelized roasted garlic out of its skins.
- Step 3: Sauté the base
- In a large pot, heat the remaining oil over medium heat. Sauté the onion, carrot, and celery for 5–7 minutes until they have softened.
- Step 4: Season and simmer
- Add the roasted peppers, garlic, paprika, cumin, and harissa paste. Stir for 1 minute before pouring in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 5: Puree and serve
- Use an immersion blender to process the soup until it is silky smooth. Season with salt and pepper, then serve hot with your chosen garnishes.
Zusatztipps für die Zubereitung
For an even deeper smokiness, you can use fire-roasted peppers or include a pinch of chili flakes during the sautéing stage. If you prefer a thinner consistency, simply whisk in a little extra vegetable broth until you reach your desired thickness.
Varianten und Anpassungen
To make this soup 100% vegan, replace the crème fraîche with a dollop of coconut cream or a plant-based yogurt. This recipe is naturally gluten-free; just ensure that any bread served on the side meets your dietary requirements.
Serviervorschläge
Serve this vibrant soup with a swirl of crème fraîche and a handful of freshly chopped parsley. A thick slice of warm, crusty bread is essential for dipping into the rich, velvety broth.
Save Pin Enjoy this comforting Roasted Red Pepper Soup as a soul-warming lunch or an impressive starter for your next Mediterranean-inspired dinner party.
Recipe FAQs
- → Can I use jarred roasted peppers instead of fresh?
Yes, jarred roasted red peppers work well though they may lack the slightly charred flavor from oven-roasting. Drain them thoroughly before blending.
- → How can I make this soup vegan?
Skip the crème fraîche garnish or use coconut yogurt, cashew cream, or a plant-based alternative instead. The soup itself contains no animal products.
- → Can I freeze this soup?
Yes, this soup freezes beautifully. Cool completely before transferring to airtight containers. It will keep for up to 3 months in the freezer.
- → What can I use instead of harissa?
Sriracha, Calabrian chili paste, or a mix of smoked paprika and red pepper flakes make excellent substitutions depending on your heat preference.
- → How do I adjust the consistency?
Add more broth for a thinner soup or simmer longer to reduce. For extra creaminess without dairy, blend in a cooked potato or splash of coconut milk.