Roasted Red Pepper Soup With Crispy Croutons (Printer View)

Silky smooth soup with roasted peppers, aromatic spices, and golden croutons for perfect texture contrast.

# Components:

→ 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

# Method steps:

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 to 30 minutes until skins are charred and peppers are tender.
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 to 12 minutes, tossing once, until golden and crispy. Set aside.
03 - Allow roasted peppers to cool until handleable. Peel away and discard charred skins.
04 - In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion, minced garlic, and diced carrot. Sauté for 5 to 7 minutes until vegetables are 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, pepper, and sugar. Bring to a boil, then 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 and blend until smooth.
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 and fresh herbs. Add a swirl of extra harissa or cream if desired.

# Expert Advice:

01 -
  • The crunch of homemade croutons against the silky soup creates a textural moment that feels almost indulgent.
  • Harissa adds warmth without demanding heat, so even people who think they don't like spicy food end up asking for seconds.
  • It looks restaurant-quality but tastes like someone who actually knows you made it.
02 -
  • Don't skip the charring step on the peppers; that dark blistered skin is where the actual flavor lives, and peeling it away is what makes the difference between good soup and memorable soup.
  • If your soup tastes flat even after seasoning, add a tiny squeeze of lemon juice or a teaspoon of red wine vinegar; acidity is the secret ingredient that makes everything else pop.
03 -
  • If you notice the soup breaking or separating after you add cream, you likely added cold cream to very hot soup; let the soup cool for just a minute before stirring it in slowly.
  • Make the croutons the day before if you're serving this for company; they stay crispy in an airtight container and it removes one thing from your timeline.
Return