Save A silky, vibrant soup featuring sweet roasted red peppers, mellow roasted garlic, and a bold kick of harissa for a warming, flavorful experience. This Mediterranean-inspired dish is as nourishing as it is visually stunning, making it an ideal choice for a light yet satisfying meal.
Save With a preparation time of just 15 minutes, this easy-to-follow recipe yields four generous servings. The addition of a potato provides a naturally creamy texture without the need for heavy cream, keeping the dish light yet comforting.
Ingredients
- Vegetables: 4 large red bell peppers, 1 medium yellow onion (diced), 1 medium carrot (peeled and diced), 1 head garlic, 1 medium potato (peeled and diced)
- Pantry: 2 tbsp olive oil (plus extra for drizzling), 1 tbsp tomato paste, 1½ tsp harissa paste (adjust to taste), 4 cups (1 liter) vegetable broth, 1 tsp smoked paprika, salt and freshly ground black pepper (to taste)
- Garnish (optional): ¼ cup crème fraîche or plain Greek yogurt, fresh cilantro or parsley leaves, crusty bread (for serving)
Instructions
- Step 1
- Preheat the oven to 425°F (220°C).
- Step 2
- Cut the red peppers in half, remove seeds and membranes, and place them cut-side down on a baking sheet lined with parchment paper. Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and place on the baking sheet.
- Step 3
- Roast peppers and garlic for 25–30 minutes, until the pepper skins are charred and blistered. Remove and let cool; keep the oven on.
- Step 4
- Once cooled, peel the skins off the peppers and squeeze the roasted garlic cloves from their skins.
- Step 5
- In a large pot, heat 2 tbsp olive oil over medium heat. Add onion, carrot, and potato. Sauté for 5–7 minutes until softened.
- Step 6
- Stir in tomato paste and harissa; cook for 1 minute.
- Step 7
- Add roasted peppers, roasted garlic, smoked paprika, and vegetable broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes until vegetables are tender.
- Step 8
- Puree the soup in batches using a blender or with an immersion blender until silky smooth. Season with salt and pepper to taste.
- Step 9
- Ladle into bowls, swirl with crème fraîche or yogurt, and garnish with fresh herbs as desired. Serve with crusty bread.
Zusatztipps für die Zubereitung
Adjust the harissa paste according to your heat preference. This is an excellent make-ahead recipe, as the flavors continue to improve after resting.
Varianten und Anpassungen
For extra depth, add a pinch of cumin or a splash of sherry vinegar before serving. To make this recipe vegan, simply omit the crème fraîche or yogurt, or use a plant-based alternative.
Serviervorschläge
Ladle the soup into warm bowls and finish with a swirl of crème fraîche and fresh cilantro or parsley. Serve alongside thick slices of crusty bread for dipping.
Save Enjoy this vibrant and silky Roasted Red Pepper Soup as a comforting lunch or an elegant dinner starter that brings a taste of the Mediterranean to your table.
Kitchen Help
- → Can I make this soup ahead of time?
Yes, the flavors actually improve after resting. Prepare up to 2 days in advance and reheat gently before serving.
- → How can I adjust the spice level?
Start with 1 teaspoon of harissa and taste before adding more. You can also substitute with mild paprika for a gentler version.
- → What's the best way to achieve silky smooth texture?
Use a high-speed blender or immersion blender, and blend in batches if using a standard blender. Strain through a fine mesh for extra smoothness.
- → Can I use jarred roasted peppers?
Yes, jarred roasted peppers work well. Drain thoroughly and pat dry before adding to the pot to maintain the proper consistency.
- → How should I store leftovers?
Cool completely and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat slowly over medium-low heat.