Roasted Red Pepper Soup with Crispy Croutons (Printable View)

Silky roasted pepper soup infused with aromatic spices and topped with golden, seasoned croutons for perfect texture contrast.

# What You Need:

→ For the Soup

01 - 4 large red bell peppers, halved and seeded
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 2 tablespoons olive oil
06 - 1 tablespoon harissa paste
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - 3 cups vegetable broth
10 - 1 can (14 ounces) diced tomatoes
11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 teaspoon sugar, optional
14 - 1/4 cup heavy cream or coconut cream, optional

→ For the Crispy Croutons

15 - 2 cups day-old bread, cut into 1/2-inch cubes
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon dried oregano
19 - 1/4 teaspoon salt

→ For Garnish

20 - Fresh parsley or cilantro, chopped
21 - Extra harissa or cream, optional

# How To Make It:

01 - Preheat oven to 425°F. Arrange red pepper halves skin side up on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 25 to 30 minutes until skins are charred and peppers are soft.
02 - Toss bread cubes with olive oil, garlic powder, oregano, and salt. Spread on a separate baking tray. Bake for 10 to 12 minutes, tossing once, until golden and crispy. Set aside.
03 - Once peppers are cool enough to handle, peel and discard skins.
04 - In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion, garlic, and carrot. Sauté for 5 to 7 minutes until softened.
05 - Stir in harissa, smoked paprika, and cumin. Cook for 1 minute until fragrant.
06 - Add roasted peppers, diced tomatoes with juice, vegetable broth, salt, pepper, and sugar. Bring to a boil, reduce heat, and simmer for 15 minutes.
07 - Remove from heat. Use an immersion blender to purée until silky smooth, or transfer to a blender in batches.
08 - Stir in cream or coconut cream if using. Taste and adjust seasoning as needed.
09 - Ladle soup into bowls. Top with crispy croutons, fresh herbs, and a swirl of extra harissa or cream if desired.

# Expert Tips:

01 -
  • It tastes elegant but requires zero fussing: The oven does most of the work while you prep the croutons.
  • That first spoonful hits different: Silky, smoky, with a gentle heat that builds rather than shocks.
  • The crunch factor is real: Homemade croutons make it feel like you've done something special, even on a weeknight.
02 -
  • Those charred pepper skins aren't waste—they're flavor: Don't obsess over removing every speck, as some bits add depth and a subtle smokiness.
  • Harissa is salty, so taste before adding extra salt: I learned this the hard way and had to stretch one batch with extra broth.
  • Immersion blending matters more than you'd think: Underblending leaves grainy bits that ruin the silky mouthfeel this soup is famous for.
03 -
  • Save your pepper charring liquid: That little bit of moisture that pools when the peppers cool is liquid gold—fold it into the soup for extra depth.
  • Taste obsessively: Every harissa brand and every batch of vegetable broth tastes different, so keep tasting and adjusting until it sings.
Return