Pin There's something about the smell of roasting peppers that fills a kitchen with promise. I discovered this soup on a gray afternoon when I had a pile of red peppers sitting on my counter and absolutely no idea what to do with them. A friend casually mentioned harissa, and suddenly everything clicked into place—the warmth, the color, the way it all came together in something that tasted like it had been simmering for hours when it really hadn't.
I made this for my sister during her first week in a new apartment, when her kitchen still felt empty and unfamiliar. She watched the peppers transform in the oven, their skins blistering and darkening, and said it smelled like someone actually lived there. We sat at her bare dining table with bowls of this soup and crusty bread, and it felt like the beginning of something—her settling in, the apartment becoming a home.
Ingredients
- Red bell peppers (4 large): These are the soul of the soup, so choose ones that feel heavy and have no soft spots; roasting brings out their natural sweetness.
- Garlic (1 head): Roasted until golden and mild, it adds depth without any harshness—a completely different animal than raw garlic.
- Yellow onion (1 medium, diced): The aromatic base that builds flavor as it softens, creating the foundation for everything else.
- Carrot (1 medium, peeled and diced): A touch of natural sweetness and body that makes the soup feel more substantial.
- Potato (1 medium, peeled and diced): This creates the silky texture without needing cream; it's the secret to making it feel luxurious.
- Olive oil (2 tbsp, plus extra for drizzling): Good quality oil matters here since it's not being cooked to death; it carries flavor all the way through.
- Tomato paste (1 tbsp): Concentrate of umami that deepens the flavor and adds subtle complexity.
- Harissa paste (1½ tsp): The bold backbone that transforms this from simple to memorable; start conservative and adjust to your heat tolerance.
- Vegetable broth (4 cups): Use homemade if you have it, otherwise a good quality store-bought version makes all the difference.
- Smoked paprika (1 tsp): It adds a whisper of smokiness that plays beautifully against the sweet peppers.
- Salt and black pepper: Taste as you go because seasoning happens in layers, not all at once.
- Crème fraîche or Greek yogurt (¼ cup for garnish): The cooling swirl that balances the heat and adds a luxurious finish.
- Fresh cilantro or parsley (optional garnish): Brightness at the end that makes you taste everything more vividly.
- Crusty bread for serving: Non-negotiable for soaking up every last spoonful.
Instructions
- Heat the oven and prep your vegetables:
- Preheat to 425°F and line a baking sheet with parchment paper. Cut peppers in half, scoop out the seeds and membranes, and lay them skin-side up—they'll roast better this way. For the garlic, slice off just the top to expose the cloves and nestle it on the pan beside the peppers.
- Roast the peppers and garlic:
- Drizzle the garlic with olive oil and wrap it loosely in foil. Roast everything for 25 to 30 minutes until the pepper skins are charred and blistered in spots—that's where the flavor lives. You'll smell it before it's done, a sweet and slightly smoky aroma that makes you excited for what's coming.
- Cool and peel the roasted vegetables:
- Let them sit for a few minutes until you can handle them comfortably. The skins peel away almost too easily once they're cool, and the roasted garlic practically slides out of its papery skin. Don't worry about getting every last bit of char off the peppers; some adds character.
- Build the flavor base:
- Heat olive oil in a large pot over medium heat and add the diced onion, carrot, and potato. Let them soften for about 5 to 7 minutes, stirring occasionally, until they lose their raw edge. The onion should be translucent and the carrot should yield slightly when you press it with a spoon.
- Add the spice and umami:
- Stir in the tomato paste and harissa, cooking for about one minute so they lose their raw edge and the kitchen smells incredible. This moment matters more than you'd think—it's where the flavor deepens and becomes less one-note.
- Combine everything and simmer:
- Add the roasted peppers, roasted garlic cloves, smoked paprika, and vegetable broth to the pot. Bring it to a boil, then lower the heat and let it bubble gently for 15 to 20 minutes until all the vegetables are very tender. The longer simmer allows all the flavors to get to know each other.
- Puree until silky smooth:
- Working in batches if using a blender, or carefully with an immersion blender right in the pot, blend until the soup is completely smooth and velvety. There should be no visible chunks, just a glossy, jewel-toned liquid. Taste and adjust seasoning with salt and pepper, remembering that you'll add some richness with the garnish at the end.
- Serve with elegance:
- Ladle the hot soup into bowls and top each one with a small spoonful of crème fraîche or Greek yogurt, letting it swirl into the heat. Scatter fresh herbs on top and serve with crusty bread on the side for dunking and soaking.
Pin 
The first time someone asked for the recipe, I realized this had become one of those dishes that feels like a hug in a bowl. It was winter, and I'd made it for a dinner party where everyone was a little stressed, a little tired, and it somehow made the evening feel less heavy.
The Magic of Roasting
Roasting peppers and garlic isn't just a technique; it's a flavor transformation. The heat breaks down the cell walls and caramelizes the natural sugars, turning something bright and sharp into something mellow and sweet. When I started understanding roasting as a way to change a vegetable's personality rather than just cook it, this soup went from good to something I actually crave.
Playing with Heat and Flavor Balance
Harissa brings a bold spice that could easily overwhelm, but the sweet peppers and roasted garlic hold their ground beautifully. I learned to taste the soup before adding any harissa, then add it slowly while tasting in between—you're looking for that moment when the heat wakes up the sweetness without burning it away. Some days I want more warmth; other days I dial it back and let the pepper flavor shine.
Making It Your Own
This soup is forgiving and flexible, which is part of why it's become such a reliable favorite. A splash of sherry vinegar at the end adds complexity, or a pinch of cumin if you want it warmer and earthier. The garnish is where you get to be creative—cilantro if you want brightness, parsley for something classic, or even a drizzle of good olive oil and fresh cracked pepper if that's all you have on hand.
- A small dollop of harissa mixed into the crème fraîche before serving creates a beautiful swirl and lets people control the heat level on their own bowl.
- This soup freezes beautifully for up to three months, so don't hesitate to make a double batch.
- Taste it the next day—the flavors settle and deepen overnight in a way that makes you wonder why it's even better than when you first made it.
Pin This soup has become one of those recipes I reach for without thinking, knowing it will deliver comfort and flavor every single time. There's something deeply satisfying about turning a handful of pantry staples and fresh peppers into something that tastes like it took much more effort than it actually did.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves after resting in the refrigerator for 1-2 days as the flavors meld together beautifully. Store in an airtight container and reheat gently on the stovetop.
- → How do I adjust the spice level?
Start with ½ teaspoon of harissa if you're sensitive to heat, then gradually add more to taste. You can also substitute with mild smoked paprika for a gentler warmth or add extra harissa for those who love it fiery.
- → What's the best way to achieve the smoothest texture?
Use a high-speed blender for the silkiest results, working in batches and venting slightly to release steam. Alternatively, an immersion blender works well directly in the pot for a slightly rustic texture.
- → Can I freeze this soup?
Yes, freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator and reheat slowly, adding a splash of broth if needed to adjust consistency.
- → What can I serve alongside this soup?
Crusty bread or grilled crostini are perfect for dipping. A simple green salad with citrus vinaigrette cuts through the richness, or serve as a starter before Mediterranean main courses like grilled fish or roasted vegetables.
- → Is there a way to add more protein?
Stir in white beans like cannellini during the final simmer, or serve with a dollop of Greek yogurt instead of crème fraîche for extra protein. A sprinkle of toasted pine nuts or sunflower seeds also adds satisfying texture.