Save on Pinterest The first time I made this soup, it was completely by accident. I had a bag of red peppers that were starting to wrinkle and a rainy Sunday afternoon stretching ahead of me. The smell of those peppers charring in the oven filled the entire house, warm and sweet and somehow cozy. My roommate wandered into the kitchen, drawn by the scent, and we ended up eating bowls of it while watching old movies. Now it's the soup I make whenever I need something that feels like a hug.
Last winter, I served this at a small dinner party when my friend Sarah was visiting from out of town. She took one sip and went completely silent, then looked up with wide eyes and asked for the recipe immediately. Something about the smokiness mingling with that gentle hum of spice just works. Now she makes it for her family every Sunday.
Ingredients
- 4 large red bell peppers: Look for peppers that feel heavy and have smooth, taut skin
- 1 large yellow onion, chopped: Yellow onions become sweeter as they cook, perfect here
- 4 cloves garlic, unpeeled: Roasting them in their skins keeps them from burning and makes them squeeze out like butter
- 1 medium carrot, peeled and chopped: Adds a subtle sweetness that balances the peppers
- 1 celery stalk, chopped: Provides a savory backbone to the soup
- 3 cups (720 ml) vegetable broth: Use a good quality broth you would happily drink on its own
- 2 tbsp olive oil: One tablespoon for roasting, one for sautéing the aromatics
- 1–2 tsp harissa paste: Start with 1 teaspoon and taste before adding more
- 1 tsp smoked paprika: Deepens that roasted flavor we are after
- 1/2 tsp ground cumin: Adds an earthy warmth that rounds everything out
- Salt and freshly ground black pepper: Taste at the end and adjust generously
- 1/4 cup crème fraîche or plain yogurt: Optional, but lovely for swirled on top
Instructions
- Roast the peppers and garlic:
- Preheat your oven to 425°F (220°C) and place the red peppers and unpeeled garlic cloves on a baking sheet. Drizzle with 1 tablespoon olive oil and roast for 25 to 30 minutes, turning once halfway through, until the peppers are charred and blistered and the garlic feels soft when squeezed.
- Steam and prep the roasted vegetables:
- Transfer the roasted peppers to a bowl and cover with a plate or plastic wrap. Let them steam for 10 minutes, then peel off the charred skin, remove the seeds, and squeeze the soft roasted garlic from its skins.
- Sauté the base vegetables:
- In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion, carrot, and celery and cook for 5 to 7 minutes, stirring occasionally, until softened and fragrant.
- Add the spices and roasteds:
- Stir in the roasted peppers, roasted garlic, smoked paprika, cumin, and harissa paste. Cook for about 1 minute, stirring constantly, until the spices are fragrant and well combined.
- Simmer the soup:
- Pour in the vegetable broth and bring to a boil, then reduce the heat to low. Let it simmer gently for 10 minutes to let all the flavors meld together.
- Blend until smooth:
- Use an immersion blender to puree the soup directly in the pot until it is silky smooth. Season generously with salt and pepper to taste.
- Serve and garnish:
- Ladle the hot soup into bowls and add a dollop of crème fraîche or yogurt on top if desired. Sprinkle with fresh herbs and serve with crusty bread for dipping.
Save on Pinterest This recipe has become my go-to when friends need comfort. There is something about that vibrant red color and smoky aroma that makes people feel taken care of before they even take a bite.
Making It Your Own
I have learned that this soup is remarkably forgiving. Sometimes I add a diced potato if I want it more filling, or a can of white beans for protein. Once I stirred in some cooked quinoa at the end and it turned into a complete meal.
The Perfect Texture
Silky smoothness is what we are aiming for here. If you are using a countertop blender, be careful with hot soup and work in batches. Never fill the blender more than halfway, and remove the center cap of the lid to let steam escape.
Serving Suggestions
This soup shines with simple accompaniments that do not compete with its flavors. A hunk of crusty bread is ideal, but I have also served it alongside grilled cheese sandwiches for the ultimate comfort meal.
- A drizzle of good olive oil on top adds lovely richness
- Toasted pumpkin seeds or pine nuts bring a nice crunch
- A squeeze of lemon juice right before serving brightens everything
Save on Pinterest There is nothing quite like ladling out bowls of this soup on a cold evening, watching the steam rise, and seeing everyone lean in a little closer to the table.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally.
- → How can I achieve the smokiest flavor?
For maximum smokiness, char your peppers directly over a gas flame or under the broiler until blackened on all sides before roasting. You can also add a pinch of smoked sea salt or increase the smoked paprika to 1½ teaspoons.
- → What can I use instead of harissa?
If harissa isn't available, substitute with ½ teaspoon of red pepper flakes plus 1 teaspoon of tomato paste, or use a teaspoon of sriracha for a different spicy profile. Calabrian chili paste works beautifully too.
- → Is this soup freezer-friendly?
Yes. Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator. The texture might separate slightly after freezing—simply whisk or blend again when reheating to restore silkiness.
- → Can I use jarred roasted peppers?
You can substitute jarred roasted red peppers in a pinch, though they won't develop quite the same depth of flavor as fresh-roasted. Drain them well and skip the roasting step in the instructions, adding them directly when blending.
- → How do I adjust the spice level?
Start with 1 teaspoon of harissa for mild warmth, then taste before adding more. For sensitive palates, reduce to ½ teaspoon or omit entirely. For spice lovers, increase to 2 teaspoons or add a pinch of cayenne pepper.