Roasted Red Pepper Soup Croutons

There's a particular Saturday afternoon I can't shake from memory—the kind where the kitchen fills with smoke in the best way possible, and you realize you're making something genuinely special. I'd bought those red peppers on impulse at the farmer's market, charred them in the oven, and suddenly had this silky, vibrant soup that tasted like summer distilled into a bowl. The harissa added this warm, slightly smoky kick that made it feel exotic without being fussy, and topping it with homemade croutons turned a simple lunch into something you'd actually want to serve guests.

I made this for a friend who claimed she didn't like spicy food, and watching her reaction when she tasted it was priceless—she went back for seconds without hesitation. That's when I knew the harissa wasn't overpowering the dish; it was just adding depth, a whisper of complexity rather than heat. It became our go-to soup for those moments when we wanted to feel like we'd cooked something sophisticated without actually stressing over it.

Ingredients

• Red bell peppers (4 large): These are your foundation—roasting them brings out their natural sweetness and creates that silky texture when blended, so don't skip the charring step.
• Harissa paste (1 tablespoon): This North African staple gives the soup its personality; start with this amount and taste as you go if you're sensitive to heat.
• Smoked paprika and ground cumin (1 teaspoon each): They deepen the flavor and add an earthy warmth that makes people ask what your secret ingredient is.
• Yellow onion, garlic, and carrot: The aromatics that build your flavor base—don't rush sautéing them, as this is where the foundation gets laid.
• Vegetable broth (3 cups) and canned tomatoes: Together they create the liquid body of the soup and add acidity that brightens everything up.
• Day-old bread for croutons: Slightly stale bread actually crisps better than fresh, and it's the perfect textural contrast to the velvety soup.
• Heavy cream or coconut cream (¼ cup, optional): A swirl at the end adds richness without making the soup feel heavy, though it's entirely optional.

Instructions

Char those peppers:

Preheat your oven to 425°F and arrange halved, seeded red peppers skin-side up on a baking sheet. Drizzle with olive oil and roast for 25 to 30 minutes until the skins are blackened and blistered—this is where the magic happens, so don't pull them out early. You'll know they're done when they look almost charred.

Toast the croutons:

While the peppers work their magic, toss bread cubes with olive oil, garlic powder, oregano, and salt on a separate tray. Bake for 10 to 12 minutes, giving them a toss halfway through, until they're golden and crispy—set them aside to cool so they stay crunchy.

Cool and peel:

Once the peppers are cool enough to touch, peel away the charred skin under your fingers or a gentle stream of water. The flesh should come away easily, leaving you with silky roasted pepper flesh.

Build your flavor base:

Heat the remaining olive oil in a large pot over medium heat and sauté your chopped onion, minced garlic, and diced carrot for 5 to 7 minutes until softened and fragrant. This is where patience pays off—let them get tender before moving forward.

Toast the spices:

Stir in harissa, smoked paprika, and cumin and cook for just 1 minute, letting the aromas bloom and intensify. You'll smell that moment when they're ready—trust your nose.

Bring it together:

Add your roasted peppers, canned tomatoes with their juice, vegetable broth, salt, pepper, and sugar if you're using it. Bring the whole thing to a gentle boil, then reduce heat and simmer for 15 minutes so the flavors can mingle and deepen.

Blend until silky:

Remove from heat and use an immersion blender to purée everything until smooth and velvety, or carefully transfer to a regular blender in batches. The texture should be almost luxurious, like it came from somewhere fancy.

Final touches:

Stir in cream or coconut cream if you're using it, taste, and adjust seasoning as needed. Ladle into bowls and crown each one with crispy croutons, fresh herbs, and an extra drizzle of harissa or cream if you're feeling generous.

Pin It

Pin It

There's a quiet moment I treasure about this soup, the one where you're standing over the pot watching the steam rise and knowing you've made something genuinely nourishing with your own hands. It's the kind of dish that feels simple until you taste it and realize how many layers are happening at once.

The Magic of Roasting

Roasting those peppers transforms them completely—the sugars caramelize, the skins char and concentrate all that flavor, and when you blend them, you get this silky, naturally sweet base that no amount of raw peppers could give you. I learned this the hard way years ago when I tried making a similar soup with unroasted peppers and ended up with something watery and bland. Now I treat the roasting step like it's the entire point of the recipe, because honestly, it is.

Texture and Balance

The croutons are doing more than just adding crunch—they're providing contrast that makes you actually notice the soup's velvety texture. The harissa and smoked paprika create this layered warmth that sits on your tongue, and the cream swirl (if you use it) softens everything just enough so the flavors don't feel aggressive. It's a soup that feels both light and satisfying, simple but complex.

Making It Your Own

Once you've made this once, you'll start seeing ways to play with it—a pinch of chipotle powder for smokiness, roasting the peppers over an open flame if you have a gas burner, swapping in feta or a dollop of Greek yogurt instead of cream. Some friends of mine add a handful of spinach right at the end, others stir in white beans to make it more substantial. The beauty is that this recipe is flexible enough to grow with you.

• For extra smokiness, add a pinch of chipotle powder or roast peppers over an open flame if you're feeling adventurous.
• To make it vegan, simply use coconut cream and ensure your croutons have no butter or dairy.
• Pairs beautifully with a crisp Sauvignon Blanc or a light, citrusy wheat beer.

Pin It

Pin It

This soup has become one of those dishes I make when I want to feel capable in the kitchen but also have time to actually enjoy the process. It's nourishing, it's impressive, and it tastes like you care.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully. Prepare the soup base up to 3 days in advance and refrigerate. Make croutons fresh before serving for optimal crunch, or store them separately in an airtight container.

→ How do I make this soup vegan?

Simply substitute coconut cream for heavy cream. The soup base is already plant-based when using vegetable broth, making this an easy vegan adaptation without sacrificing creaminess.

→ What can I use instead of harissa?

Try red pepper flakes, sriracha, or a combination of cayenne and tomato paste. Adjust the heat level to your preference, starting with smaller amounts and tasting as you go.

→ Can I freeze this soup?

Absolutely. Freeze the soup without cream for up to 3 months. Thaw overnight in the refrigerator, reheat gently, then stir in cream before serving. Always prepare croutons fresh.

→ How do I achieve the smoothest texture?

Ensure peppers are fully roasted and softened before blending. Blend in batches if using a countertop blender, and process for at least 60 seconds. Strain through a fine-mesh sieve for restaurant-quality smoothness.

→ What bread works best for croutons?

Day-old sourdough, French baguette, or ciabatta provide excellent texture and flavor. Slightly stale bread absorbs oil better and crisps up beautifully without becoming greasy.