Roasted Red Pepper Soup

The first time I made this soup, it was a rainy Tuesday and I had a bag of red peppers that needed using. Something about the smell of roasting peppers filled the entire apartment and made even a gray day feel warm and alive. My roommate wandered into the kitchen, drawn by the scent, and we ended up eating steaming bowls while watching rain streak against the windows. That cozy afternoon turned this into my go-to comfort soup whenever life feels overwhelming or the weather turns dreary.

I once served this at a dinner party when someone mentioned they werent feeling well. By the end of the meal, they were asking for the recipe and said the soup was exactly what they needed. Theres something about the combination of roasted peppers and gentle spice that feels restorative, like medicine that actually tastes incredible. Now I make double batches whenever friends are under the weather or just need a little comfort.

Ingredients

• 4 large red bell peppers: Look for peppers that feel heavy and have vibrant, unblemished skin for the sweetest roasting results
• 1 medium yellow onion, diced: Yellow onions offer the best balance of sweetness and depth without overwhelming the delicate pepper flavor
• 1 medium carrot, peeled and diced: This adds natural sweetness and body that helps balance the heat from harissa
• 1 head garlic: Roasting transforms sharp raw garlic into something creamy, sweet, and utterly addictive
• 1 medium potato, peeled and diced: The secret to velvety texture without adding heavy cream
• 2 tbsp olive oil, plus extra for drizzling: Use a good quality oil since the flavor really shines through
• 1 tbsp tomato paste: Concentrated umami that anchors all the roasted flavors together
• 1½ tsp harissa paste: Start with less if you are sensitive to heat, but this is what makes the soup sing
• 4 cups (1 liter) vegetable broth: Homemade broth adds the most depth, but a good store-bought one works perfectly fine
• 1 tsp smoked paprika: This echoes the roasted flavors and adds a subtle smoky undertone
• Salt and freshly ground black pepper, to taste: Taste as you go since the saltiness of your broth will affect how much you need

Instructions

Roast the aromatics:

Preheat your oven to 425°F (220°C) and cut the peppers in half, removing all seeds and membranes. Place them cut-side down on a parchment-lined baking sheet, then slice the top off your garlic head, drizzle with olive oil, wrap tightly in foil, and tuck it on the same pan.

Let them char and bubble:

Roast everything for 25 to 30 minutes until the pepper skins are deeply blistered and blackened in spots. The garlic should feel soft when you give it a squeeze, and your kitchen should smell incredible.

Prep the roasted goods:

Let the peppers cool until you can handle them, then slip off those charred skins. Squeeze the roasted garlic cloves out of their papery skins, discarding any that look dried or brown.

Build the base:

Heat 2 tablespoons olive oil in a large pot over medium heat and add your onion, carrot, and potato. Cook for 5 to 7 minutes, stirring occasionally, until everything has softened and smells sweet.

Add the layers:

Stir in the tomato paste and harissa, letting them cook for just 1 minute to bloom their flavors. Then add those gorgeous roasted peppers, garlic, smoked paprika, and all your broth.

Simmer and blend:

Bring everything to a boil, then reduce heat and let it gently simmer for 15 to 20 minutes until the potato is completely tender. Puree in batches using a blender or use an immersion blender until the soup is silky smooth.

Finish and serve:

Season with salt and pepper, then ladle into warm bowls. Swirl with crème fraîche or yogurt if you like, scatter fresh herbs on top, and serve with crusty bread for dipping.

Save Pin

Last winter, my neighbor came over unexpectedly while this was simmering. She ended up staying for two hours, just talking and eating bowl after bowl. Food has a way of bringing people together, but something about this particular soup, with its vibrant color and gentle warmth, seems to slow down time and make conversation flow easier.

Make It Your Own

I have discovered that a pinch of cumin adds an earthy warmth that plays beautifully with the smoked paprika. Sometimes, when I want extra brightness, I splash in a bit of sherry vinegar right at the end. The acid wakes up all the roasted flavors and makes each spoonful taste more alive.

Perfect Pairings

A crusty baguette is non-negotiable for soaking up every last drop. I also love serving this alongside a simple green salad dressed with lemon vinaigrette. The sharp, fresh greens balance the rich, silky soup perfectly and make the meal feel complete without being heavy.

Storage and Meal Prep Magic

This soup actually tastes better the next day, once all those roasted flavors have had time to meld and deepen. It keeps beautifully in the refrigerator for up to five days and freezes like a dream for those weeks when cooking feels like too much.

• Freeze in individual portions for quick work lunches
• Thaw overnight in the refrigerator before gently reheating
• Never boil vigorously when reheating or the texture may become grainy

Save Pin

There is something profoundly satisfying about turning a handful of vegetables into something so silky and comforting. I hope this soup brings you as many cozy moments as it has brought me.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. The flavors deepen and improve after resting, making it perfect for preparing 1-2 days in advance. Store in an airtight container in the refrigerator 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 omit the harissa entirely for a mild version, or increase to 2 teaspoons for extra heat. Smoked paprika adds flavor without much spiciness.

→ What can I use instead of harissa?

Sriracha or calabrian chili paste work well as substitutes. For a milder option, use additional smoked paprika with a pinch of cayenne. Tomato paste can replace part of the harissa if you prefer less heat.

→ Is this soup freezer-friendly?

Yes, it freezes beautifully. Cool completely, transfer to freezer-safe containers, and store for up to 3 months. Thaw overnight in the refrigerator before reheating. Add a splash of broth when reheating if it seems too thick.

→ Can I use jarred roasted peppers?

You can substitute jarred roasted red peppers to save time. Use about 2 cups drained, rinsed peppers. The flavor will be slightly less smoky but still delicious. Skip the roasting steps and proceed with sautéing the vegetables.

→ What protein can I add to make it more filling?

Stir in white beans like cannellini or chickpeas during the last 10 minutes of simmering. Shredded chicken or cooked lentils also work well. For a creamy protein boost, swirl in extra Greek yogurt when serving.