Roasted Red Pepper Soup (Print version)

Silky red pepper soup with roasted garlic and harissa spice

# What you'll need:

→ Vegetables

01 - 4 large red bell peppers
02 - 1 medium yellow onion, diced
03 - 1 medium carrot, peeled and diced
04 - 1 head garlic
05 - 1 medium potato, peeled and diced

→ Pantry

06 - 2 tablespoons olive oil, plus extra for drizzling
07 - 1 tablespoon tomato paste
08 - 1.5 teaspoons harissa paste
09 - 4 cups vegetable broth
10 - 1 teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - 0.25 cup crème fraîche or plain Greek yogurt
13 - Fresh cilantro or parsley leaves
14 - Crusty bread for serving

# Directions:

01 - Preheat the oven to 425°F.
02 - 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.
03 - Roast peppers and garlic for 25 to 30 minutes until the pepper skins are charred and blistered. Remove and let cool while keeping the oven on.
04 - Once cooled, peel the skins off the peppers and squeeze the roasted garlic cloves from their skins.
05 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add onion, carrot, and potato. Sauté for 5 to 7 minutes until softened.
06 - Stir in tomato paste and harissa paste. Cook for 1 minute.
07 - Add roasted peppers, roasted garlic, smoked paprika, and vegetable broth. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes until vegetables are tender.
08 - Puree the soup in batches using a blender or with an immersion blender until silky smooth. Season with salt and pepper to taste.
09 - Ladle into bowls, swirl with crème fraîche or yogurt, and garnish with fresh herbs as desired. Serve with crusty bread.

# Expert Tips:

01 -
  • The silky texture comes from pureeing the roasted vegetables with a touch of potato – no cream required for that velvety mouthfeel unless you want it.
  • You can easily double the batch and freeze portions for those evenings when cooking feels impossible but you still crave something wholesome.
02 -
  • Those pepper skins must be removed after roasting or your silky soup will have unpleasant tough fragments floating throughout – spending the extra few minutes peeling them while still warm makes this infinitely easier.
  • If using a standard blender for hot soup, never fill more than halfway and always start on the lowest setting with a kitchen towel pressed over the lid to prevent pressure buildup and potential burns.
03 -
  • When selecting bell peppers, choose ones that feel heavy for their size and have taught, shiny skin – these indicators of freshness directly impact your soup's final flavor.
  • Let the soup cool slightly before final seasoning, as flavors (especially salt) are perceived differently at extremely hot temperatures versus serving temperature.
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