Pin A vibrant, silky soup bursting with sweet roasted red peppers and a subtle heat from harissa, topped with golden, crunchy croutons for texture. This Mediterranean-inspired dish is as nourishing as it is flavorful, making it a perfect choice for an easy lunch or a light dinner.
Pin This easy-to-follow recipe brings together simple Mediterranean ingredients to create a sophisticated meal. The process of roasting and steaming the peppers ensures a deep, rich flavor profile that store-bought versions simply cannot match.
Ingredients
- 4 large red bell peppers
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon harissa paste (adjust to taste)
- 1 teaspoon smoked paprika
- 1 liter (4 cups) vegetable broth
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons lemon juice
- 100 ml (about 1/3 cup) heavy cream or coconut cream (optional)
- 3 thick slices rustic bread, cut into cubes
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt
Instructions
- Step 1
- Preheat your oven to 220°C (425°F). Place the whole red peppers on a baking tray and roast for 25–30 minutes, turning occasionally, until skins are blistered and charred.
- Step 2
- Transfer roasted peppers to a bowl, cover with plastic wrap or a lid, and let steam for 10 minutes. Peel off skins, remove seeds and stems, and roughly chop the flesh.
- Step 3
- In a large pot, heat olive oil over medium heat. Add chopped onion and carrot, and sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute.
- Step 4
- Stir in tomato paste, harissa, and smoked paprika; cook for 1 minute until fragrant.
- Step 5
- Add roasted pepper flesh and vegetable broth. Bring to a simmer, cover, and cook for 15 minutes.
- Step 6
- While the soup simmers, prepare the croutons: Toss bread cubes with olive oil, oregano, and salt. Spread on a baking tray and bake for 8–10 minutes at 200°C (400°F), tossing halfway through, until golden and crisp.
- Step 7
- Remove the soup from heat. Use an immersion blender (or transfer in batches to a blender) to purée until smooth.
- Step 8
- Stir in lemon juice and cream (if using). Taste and adjust seasoning with salt and pepper.
- Step 9
- Ladle soup into bowls and top with crispy croutons. Serve immediately.
Zusatztipps für die Zubereitung
For the smoothest texture, ensure you use a high-powered blender or a quality immersion blender. If the soup feels too thick, you can add a splash more vegetable broth until you reach your desired consistency.
Varianten und Anpassungen
To make this soup vegan, simply use coconut cream or omit the cream entirely. For those following a gluten-free diet, use gluten-free bread for the croutons. You can also adjust the spice level by starting with a small amount of harissa and adding more gradually.
Serviervorschläge
Serve this soup warm, topped with the freshly baked croutons. It pairs wonderfully with a chilled Sauvignon Blanc or a light-bodied red wine. You may also want to garnish with fresh herbs like parsley or cilantro for a touch of brightness.
Pin This roasted red pepper soup is a comforting yet elegant dish that brings the flavors of the Mediterranean straight to your kitchen. Enjoy the perfect blend of spice and sweetness in every bowl.
Recipe Q&A
- → Can I use jarred roasted red peppers instead of roasting fresh ones?
Yes, you can substitute with jarred roasted red peppers to save time. Use about 400-500g drained weight. However, freshly roasted peppers provide superior flavor and sweetness due to caramelization during roasting.
- → How can I adjust the spice level?
Start with half the harissa paste and taste before adding more. Harissa brands vary significantly in heat intensity. You can also omit it entirely for a mild, sweet pepper flavor, or add a pinch of cayenne for controlled heat.
- → What's the best way to achieve a silky smooth texture?
Blend the soup thoroughly for at least 1-2 minutes with an immersion blender. For ultra-smooth results, strain through a fine-mesh sieve after blending. Adding cream also contributes to a luxurious, velvety consistency.
- → Can I make this soup ahead of time?
Absolutely. The soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Prepare croutons fresh before serving for best texture, as they lose crispness when stored with the soup.
- → What can I serve alongside this soup?
This pairs wonderfully with a crisp green salad, crusty bread with herb butter, or a grilled cheese sandwich. For a complete Mediterranean meal, serve with hummus, olives, and feta cheese on the side.
- → How do I prevent the croutons from getting soggy?
Add croutons just before serving and only to individual portions. Store leftover croutons separately in an airtight container at room temperature. They'll stay crispy for 2-3 days when kept away from moisture.