Roasted Red Pepper Soup with Crispy Croutons

There's something about roasting red peppers that stops me mid-task every time—the kitchen fills with this sweet, charred perfume that makes you forget what you were doing. I discovered this soup on a gray afternoon when I had four lonely peppers wilting in my crisper drawer and an unexpected craving for something warm and velvety. The harissa adds this beautiful slow burn that sneaks up on you, and those croutons? They're the whole reason I make it twice a month now. What started as a way to use up vegetables became the soup I crave when the weather turns cool.

I made this soup for my neighbor Sarah last winter after her surgery, and watching her close her eyes on the first spoonful while the croutons crackled between her teeth—that's when I knew I'd nailed something. She asked for the recipe the next day, and now whenever I make it, I think of her kitchen and how food becomes memory.

Ingredients

• Red bell peppers (4 large): The star of the show—choose ones with thick walls and deep color, as they roast more evenly and taste sweeter.
• Yellow onion (1 medium): Adds a subtle sweetness that balances the harissa's saltiness and heat.
• Garlic (2 cloves): Mince it fine so it distributes evenly and doesn't overpower the delicate pepper flavor.
• Carrot (1 medium): Brings natural sweetness and helps create body in the broth without any starch.
• Olive oil (3 tablespoons total): Use good quality—it's tasted directly in this simple soup.
• Harissa paste (1 tablespoon): This North African chili paste is the secret weapon; start with less if you're sensitive to heat and adjust upward.
• Smoked paprika (1 teaspoon): Don't skip this—it deepens the soup's flavor and gives it that campfire quality.
• Ground cumin (1 teaspoon): A whisper of earthiness that makes people ask what's in it.
• Vegetable broth (3 cups): Use low-sodium so you control the salt level completely.
• Diced tomatoes (1 can, 14 oz): The acid here brightens everything and prevents the soup from tasting flat.
• Heavy cream or coconut cream (¼ cup, optional): A swirl at the end transforms it from good to silky-luxe, though it's genuinely optional.
• Day-old bread (2 cups, cut into cubes): Stale bread crisps better than fresh; if you don't have day-old, toast fresh bread first.
• Garlic powder and oregano (for croutons): These simple seasonings prevent the croutons from tasting bland or generic.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Fire up the oven and start with the peppers:

Preheat to 425°F and arrange your pepper halves skin-side up on a baking sheet, then drizzle with olive oil. They'll go in for 25 to 30 minutes—you're looking for blackened, blistered skin and flesh that yields when you press it gently with a spoon.

Toast the bread while peppers roast:

Toss your bread cubes with olive oil, garlic powder, oregano, and salt, then spread them on another tray and bake for 10 to 12 minutes, stirring halfway. They'll go from pale to golden and wonderfully crispy—this is where the textural magic happens.

Cool and peel the roasted peppers:

Once they're cool enough to handle without burning yourself, the charred skin should slip off easily under your fingers, leaving behind sweet, tender flesh. Don't worry about tiny bits of skin—they add color and texture.

Build the soup base with aromatics:

Heat the remaining tablespoon of olive oil in a large pot and sauté your chopped onion, minced garlic, and diced carrot for 5 to 7 minutes until the onion turns translucent and everything smells incredible. The carrot should still have some resistance when you bite into it.

Bloom the spices to wake them up:

Stir in the harissa, smoked paprika, and cumin and let it cook for exactly one minute—this releases all their aromatic oils and prevents them from tasting raw or dusty in the finished soup.

Combine and simmer everything together:

Add your roasted peppers, canned tomatoes with their juice, vegetable broth, salt, pepper, and sugar if using, then bring to a boil before reducing heat to a gentle simmer. Let it bubble quietly for 15 minutes so the flavors marry and deepen.

Blend until completely smooth:

Use an immersion blender to purée everything until there's no texture left—just pure, velvety soup. If you're using a regular blender, work in batches and be careful with the hot liquid.

Finish with cream and taste:

Stir in your cream if you're using it, then taste and adjust seasoning—you may want a touch more salt or harissa depending on your broth's salt level and your heat preference.

Serve with all the toppings:

Ladle into bowls and crown each serving with a handful of crispy croutons, fresh parsley or cilantro, and an optional drizzle of harissa or cream.

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My partner brought home harissa one random Tuesday and asked if I knew what to do with it—three weeks later, he was the one making this soup for his work friends. That's when I realized good food has a way of spreading through people's lives like something they can't resist sharing.

The Art of Roasting Peppers

Roasting peppers isn't complicated, but timing matters more than temperature. I used to crank my oven to 450 thinking hotter meant faster, but I learned that 425 gives the peppers time to soften completely while the skins char evenly instead of burning black all over. The sweet spot is when the peppers collapse slightly and the skin blisters—usually 25 to 30 minutes depending on their size and your oven's personality. If you prefer an even more intense, campfire-like flavor, you can char them directly over a gas flame using tongs, turning them until they're blackened all over, then place them in a covered bowl to steam for 10 minutes before peeling.

Croutons as Texture Salvation

There's something about homemade croutons that store-bought versions can never replicate—they taste alive, crispy, intentional. The secret is using bread that's already a day old, which has less moisture and crisps more aggressively, and not crowding the pan so each cube gets direct heat exposure. I learned to toss them halfway through baking after I ended up with one tray of golden perfection and another of pale, slightly chewy disappointment. The oregano and garlic powder aren't just seasoning; they're there so every bite of soup tastes like you planned the whole experience.

Making It Your Own

This soup is flexible enough to bend to what you have on hand and what your palate craves. I've made it with roasted poblanos instead of bell peppers for a deeper, earthier note, and I've swapped the cumin for coriander when I wanted something brighter. The harissa is adjustable too—start conservatively if you're new to it, since brands vary wildly in heat level. Some people add a splash of red wine or balsamic vinegar for extra depth, while others stir in a spoonful of pesto at the end for a completely different mood.

• Vegan version: Coconut cream swaps seamlessly for heavy cream and tastes just as luxurious.
• Make ahead wisdom: The soup keeps for four days refrigerated and freezes beautifully, though I freeze it without the cream and add that fresh after reheating.
• Wine pairing: A crisp Sauvignon Blanc or light wheat beer cuts through the richness and complements the heat perfectly.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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This soup has become my answer to so many moments—when I need comfort, when I want to impress, when I'm using up vegetables, when the weather shifts and suddenly I'm craving something warm. That's the sign of a recipe that's really earned its place in your kitchen.

Ask About This Recipe

→ Can I make this soup ahead of time?

Absolutely. This soup actually improves after resting overnight as flavors meld together. Store in an airtight container for up to 4 days. Add croutons just before serving to maintain their crunch.

→ How do I roast red peppers without an oven?

You can char peppers directly over a gas burner flame, turning frequently until blackened on all sides. Alternatively, use a grill pan or outdoor grill. Place in a bowl covered with plastic to steam before peeling.

→ What can I substitute for harissa?

If harissa isn't available, use a mix of red pepper flakes, tomato paste, smoked paprika, and a touch of cayenne. Alternatively, sambal oelek or Calabrian chili paste work well for similar heat profiles.

→ Is this soup freezer-friendly?

Yes, the soup base freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently. However, croutons should be made fresh or stored separately at room temperature.

→ How can I make this soup extra smooth?

For the silkiest texture, pass the blended soup through a fine-mesh sieve. Additionally, ensure vegetables are fully softened before blending, and consider adding a small potato during cooking for natural creaminess.