Pin The first time I made this soup, it was purely by accident. I had a bag of red peppers that needed using and no plan for them, so I threw them under the broiler while deciding what to make next. That decision shaped my approach to this dish entirely. The aroma of charring peppers filled the whole kitchen and drew my roommate out of her room. The gentle warmth from the harissa makes it feel like a hug in a bowl.
I served this soup to my sister during a particularly rainy November when she needed cheering up. She was skeptical about the harissa at first but ended up going back for seconds. The way the cream swirls into that vibrant red never gets old to me. We sat at the kitchen table with crusty bread, watching the rain against the window, and she asked for the recipe before she even finished her bowl.
Ingredients
- 4 large red bell peppers: Roasting them deepens their natural sweetness and adds that lovely charred flavor that makes this soup special
- 1 large yellow onion, chopped: Forms the aromatic base alongside the carrot and celery for a classic mirepoix foundation
- 4 cloves garlic, unpeeled: Roasting them unpeeled makes them soft, mellow, and almost sweet without any harshness
- 1 medium carrot, peeled and chopped: Adds subtle sweetness and depth to the broth
- 1 celery stalk, chopped: Provides a gentle savory backbone that balances the sweet peppers
- 3 cups (720 ml) vegetable broth: Choose a high quality one since it makes up the bulk of the soup
- 2 tbsp olive oil: One for roasting the peppers, one for sauteing the vegetables
- 1–2 tsp harissa paste: North African chili paste that brings warmth without overwhelming heat
- 1 tsp smoked paprika: Reinforces the smoky notes from the roasted peppers
- 1/2 tsp ground cumin: Adds an earthy warmth that rounds out the flavors
- Salt and freshly ground black pepper: Essential for bringing all the flavors together
- Crème fraîche or plain yogurt: A cool, creamy contrast to the spicy soup
- Fresh parsley or cilantro: Bright herbs that cut through the richness
- Crusty bread: For soaking up every last drop
Instructions
- Roast the peppers and garlic:
- Preheat your oven to 425°F (220°C). Place the red peppers and unpeeled garlic cloves on a baking sheet. Drizzle with 1 tablespoon olive oil and roast for 25–30 minutes, turning once, until the peppers are charred and soft and the garlic is caramelized.
- Prep the roasted vegetables:
- Transfer roasted peppers to a bowl and cover with a plate or plastic wrap. Let steam for 10 minutes, then peel and deseed the peppers. Squeeze the roasted garlic from its skins.
- Build the flavor base:
- In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook for 5–7 minutes, stirring, until softened.
- Add the spices:
- Add roasted peppers, roasted garlic, smoked paprika, cumin, and harissa paste. Stir well and cook for 1 minute until fragrant.
- Simmer the soup:
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend until smooth:
- Use an immersion blender or transfer soup in batches to a blender. Puree until silky smooth. Season with salt and pepper to taste.
- Finish and serve:
- Serve hot, garnished with crème fraîche or yogurt and fresh herbs. Add crusty bread on the side if desired.
Pin This soup has become my go to whenever someone needs comforting. My friends now request it specifically when they are feeling under the weather. The way it turns simple vegetables into something luxurious still amazes me every single time.
Making It Your Own
Once I added a splash of cream instead of the garnish and it turned the soup into something entirely different. Still good, but lost that bright clean finish that makes it so refreshing. The key is balancing the roasted sweetness with just enough heat.
Serving Suggestions
This soup shines brightest when served in wide bowls that let you see that stunning red color. I have learned to put the garnishes on the table and let people add their own. Watch them swirl the cream into the red and create their own patterns.
Storage and Meal Prep
The soup actually tastes better the next day as the flavors have more time to meld together. I often double the recipe and portion it into containers for easy weekday lunches.
- Let the soup cool completely before refrigerating to prevent condensation
- Freeze without the garnish for up to 3 months
- Reheat gently over low heat, stirring occasionally to prevent scorching
Pin There is something deeply satisfying about transforming a handful of vegetables into a soup this elegant. Enjoy every spoonful.
Recipe Questions
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally.
- → What can I substitute for harissa?
If harissa isn't available, use sriracha for similar heat, or Aleppo pepper flakes for a milder option. For smoky heat without harissa, try chipotle paste in a smaller quantity.
- → How do I get the silkiest texture?
Roasting vegetables until fully softened is key. Use a high-speed blender for the smoothest results, straining through a fine-mesh sieve if desired. Adding a splash of cream or coconut milk also enhances silkiness.
- → Can I freeze this soup?
Yes, freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator. The texture may separate slightly but whisking while reheating brings it back together beautifully.
- → What goes well with this soup?
Crusty sourdough or grilled garlic bread are perfect companions. A simple green salad with lemon vinaigrette balances the richness. For protein, add shredded chicken or serve alongside roasted vegetables.
- → How can I adjust the spice level?
Start with 1 teaspoon harissa and taste after blending. Add more in small increments until desired heat is reached. Removing the pepper seeds also reduces spice, while leaving them increases warmth.