Roasted Red Pepper Soup With Croutons

There's something almost magical about watching red peppers transform under heat, their skin blistering and darkening while the flesh inside softens into something impossibly sweet. I discovered this soup on a gray afternoon when I had four peppers sitting in my crisper drawer, stubbornly refusing to be used in salads. One roasting session later, I realized I'd stumbled onto something that would become my go-to when I needed to feel both comforted and sophisticated at the same time.

I made this for my sister on her birthday, ladling it into shallow bowls and watching her face light up at that first spoonful. She asked what restaurant I'd ordered it from, which was exactly the compliment I needed that day. Now whenever she visits, she texts ahead asking if I'm making the red pepper soup, and honestly, that kind of request never gets old.

Ingredients

• Red bell peppers: Four large ones give you the volume and natural sweetness that defines this soup, and roasting them intensifies their flavor into something almost caramelized.
• Yellow onion: One medium onion provides a subtle sweetness that balances the peppers without overpowering them.
• Garlic: Two cloves minced fine mellow out during cooking, adding depth rather than bite.
• Carrot: One diced carrot contributes body and a gentle earthiness that rounds out the spice notes.
• Olive oil: Use good quality for drizzling on the peppers, and don't skip this step as it's crucial for roasting.
• Harissa paste: One tablespoon delivers warmth and complexity, though you can adjust this based on your heat tolerance.
• Smoked paprika: One teaspoon gives the soup a subtle smoky character that echoes the roasted peppers beautifully.
• Ground cumin: One teaspoon adds an earthy undertone that ties everything together.
• Vegetable broth: Three cups forms your base, and using homemade broth if you have it makes a noticeable difference.
• Canned diced tomatoes: The 14 oz can adds acidity and body, plus the juice is essential for the final texture.
• Salt and pepper: Standard seasonings, but taste as you go because you'll likely need more than you'd expect.
• Sugar: Optional teaspoon to balance acidity if your tomatoes or peppers lean tart.
• Heavy cream or coconut cream: The quarter cup at the end is optional but transforms the soup from silky to luxurious.
• Day-old bread: Two cups cut into cubes, and stale bread actually works better than fresh because it crisps up rather than getting soggy.
• Garlic powder and oregano: For the croutons, these simple seasonings make them sing.
• Fresh herbs: Parsley or cilantro for garnish adds a bright pop of color and freshness.

Instructions

Start the peppers roasting:

Preheat your oven to 425°F, then arrange your halved pepper halves skin side up on a baking sheet and drizzle generously with olive oil. They'll take 25 to 30 minutes in the oven, and you'll know they're ready when the skins are blackened and blistered and the flesh yields easily to a fork.

Toast those croutons:

While the peppers are roasting, toss your bread cubes with olive oil, garlic powder, oregano, and salt, then spread them on another baking tray. They need about 10 to 12 minutes, with one toss halfway through, until they're golden and crisp enough to stay crunchy even when you bowl them hot soup.

Cool and peel the peppers:

Once the peppers are cool enough to handle, the charred skin slides off surprisingly easily under your fingers. Don't worry if some bits stick; a quick rinse under cool water helps, though some people say the slightly blackened bits add character.

Build your flavor base:

Heat your remaining olive oil in a large pot over medium heat, then add the chopped onion, minced garlic, and diced carrot. Let them soften together for 5 to 7 minutes, stirring occasionally, until they're beginning to turn golden at the edges.

Awaken the spices:

Stir in your harissa, smoked paprika, and cumin, and let them cook for just one minute until the kitchen smells absolutely intoxicating. This step is crucial because it blooms the spices and makes them taste roasted rather than raw.

Simmer and build depth:

Add your roasted peppers, the canned tomatoes with all their juice, the vegetable broth, salt, pepper, and the sugar if you're using it. Bring everything to a gentle boil, then lower the heat and let it simmer for 15 minutes so all the flavors can get acquainted.

Blend to silky perfection:

Remove the pot from heat and use an immersion blender to purée everything into a velvety smooth soup. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches, working in smaller portions than you'd think to avoid burns.

Finish with luxury:

Stir in your heavy cream or coconut cream if you're using it, then taste and adjust your seasonings. Sometimes it needs a pinch more salt, sometimes a bit more harissa if you're feeling bold.

Serve with style:

Ladle the soup into bowls and top each serving with a handful of those crispy croutons, a sprinkle of fresh herbs, and an optional drizzle of extra harissa or cream for those who want it.

Save

The first time someone told me this soup reminded them of dining at a fancy restaurant, I felt an odd mix of pride and relief that something made in my home kitchen could stand up to that kind of comparison. That's when I understood that good cooking isn't about intimidating techniques or exotic ingredients, it's about respecting what you're working with.

The Magic of Roasted Peppers

There's a reason roasted peppers show up in cuisines across the Mediterranean—the heat concentrates their sugars and deepens their color into something almost jewel-like. When you bite into a roasted pepper that's still warm from the oven, you taste sweetness and subtle char all at once, and that's the foundation that makes this entire soup work. I've tried shortcutting this by using jarred roasted peppers, and while they work in a pinch, there's genuinely no comparison to the flavor of ones you've roasted yourself.

Balancing Heat and Comfort

Harissa can be assertive if you're not careful, so I learned quickly that a tablespoon is bold without being aggressive. The beauty of this soup is that the roasted peppers and tomatoes create a naturally sweet backdrop, so the harissa reads as warmth rather than fire. If you're cooking for people who shy away from spice, you can dial it back to a teaspoon and nobody will miss it, though I'd still recommend adding a pinch at the end so each person can adjust to their taste.

Croutons That Actually Stay Crispy

The secret to croutons that don't turn to mush is using day-old bread that's already lost some moisture, and then actually letting them cool completely before serving them. If you add hot croutons to hot soup, they'll start softening immediately, so I started making them a few minutes before serving and leaving them on the counter to cool in the residual heat. My roommate once asked if I'd made them fresh seconds before we ate, and when I explained they'd been sitting for five minutes, she realized the difference that small patience makes.

• Store leftover croutons in an airtight container and they'll stay crispy for up to two days.
• You can make a double batch and use them on salads, which honestly might be the best part of meal planning.
• If your bread is already fresh, let it sit out for a day or lightly toast the cubes before tossing with oil and seasonings.

Save

This soup has become my answer to so many occasions—a warming lunch on a cold day, an elegant first course for dinner guests, even a light dinner when I'm feeling like something nourishing but not heavy. It's the kind of recipe that tastes like you've made it a hundred times, even the first time you try it.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Prepare croutons fresh before serving for maximum crunch, or store separately in an airtight container for 2 days.

→ What can I substitute for harissa paste?

If harissa is unavailable, mix 1 tablespoon tomato paste with ½ teaspoon cayenne pepper, ½ teaspoon cumin, and a pinch of caraway seeds. Adjust heat level to your preference.

→ How do I achieve the smoothest texture?

Roast peppers until very soft and peel skins completely. Blend soup for at least 2 minutes, and for ultra-smooth results, strain through a fine-mesh sieve after blending. Adding cream also contributes to silky texture.

→ Can I use jarred roasted peppers instead?

Absolutely. Use 2 cups drained jarred roasted red peppers to save time. You'll miss some smoky depth from fresh roasting, so consider adding an extra ¼ teaspoon smoked paprika to compensate.

→ What bread works best for croutons?

Day-old crusty bread like sourdough, French baguette, or ciabatta works perfectly. Stale bread absorbs oil better and crisps beautifully. Avoid soft sandwich bread, which becomes too crunchy rather than crispy.

→ Is this soup spicy?

The heat level is mild to moderate depending on your harissa brand. Start with less harissa if sensitive to spice, then adjust to taste. The cream helps mellow any heat, and you can always add more harissa as garnish.