Roasted Red Pepper Soup With Crispy Croutons (Printer-friendly)

Silky roasted pepper and tomato soup spiced with harissa, topped with garlic-herb croutons for the perfect crunchy finish.

# What You'll 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 - ½ teaspoon freshly ground black pepper
13 - 1 teaspoon sugar, optional for balancing acidity
14 - ¼ cup heavy cream or coconut cream, optional for richness

→ For the Crispy Croutons

15 - 2 cups day-old bread, cut into ½-inch cubes
16 - 2 tablespoons olive oil
17 - ½ teaspoon garlic powder
18 - ½ teaspoon dried oregano
19 - ¼ teaspoon salt

→ For Garnish

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

# Directions:

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 charred 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 and blend until smooth.
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 Advice:

01 -
  • The soup tastes like you spent hours tending it, but you're done in under an hour.
  • Those crispy croutons add a textural surprise that makes people actually slow down and savor each spoonful.
  • It's naturally vegetarian and easily adaptable to vegan without sacrificing a drop of richness.
  • Harissa gives it just enough kick to keep things interesting without overwhelming anyone at your table.
02 -
  • Don't skip the charring step on those peppers—that blackened skin is what gives the soup its sophisticated depth, not a mistake to avoid.
  • If your soup tastes flat after blending, it's usually because it needs salt or a touch of acid; add these gradually and taste between adjustments, never all at once.
  • Harissa brands vary wildly in heat level, so start conservative and build up—you can always add more but you can't take it back.
03 -
  • If you have access to a flame, roast your peppers directly over gas or a kitchen torch for an even deeper, smokier flavor—the direct heat creates character that an oven sometimes misses.
  • Make this soup in batches and freeze it (without the cream) for busy weeks; it thaws beautifully and tastes even better after a day or two as the flavors continue settling and deepening.
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