Roasted Red Pepper Crispy Croutons

The first time I made this soup, it was supposed to be a quick Tuesday dinner, but the house smelled so incredible that my roommate cancelled her plans to stay home and eat bowl after bowl with me. There is something about roasting peppers that fills the entire kitchen with this sweet, smoky aroma that makes everyone gravitate toward the stove. I have since learned that this soup works any time of year, but it feels especially comforting when the weather turns cool and you want something that warms you from the inside out. The vibrant red color alone makes people think you spent hours on it, even though it comes together in under an hour.

I once served this at a dinner party where one guest swore she hated red peppers, but after one spoonful she asked for the recipe. Something magical happens when you roast the peppers until their skins blister and char, then steam them in their own heat, the flesh becomes impossibly tender and almost candy-like. That night we sat around the table far longer than we planned, dipping extra croutons into the soup and debating whether the secret was the smoked paprika or just the quality of the peppers themselves.

Ingredients

• 4 large red bell peppers: Look for peppers that feel heavy for their size with smooth, taut skin, as these will have the sweetest flesh after roasting
• 1 medium yellow onion, chopped: Yellow onions provide a mellow sweetness that balances the peppers without overwhelming them
• 2 cloves garlic, minced: Fresh garlic is essential here, as it blooms in the hot oil and creates a fragrant base for the soup
• 1 medium carrot, peeled and diced: The carrot adds natural sweetness and body, helping to create that silky texture
• 2 tablespoons olive oil: Use a good quality extra virgin olive oil, as its fruity notes will shine through in the finished soup
• 1 tablespoon tomato paste: This concentrates the umami flavors and gives the soup a deeper, more complex taste
• 1 tablespoon harissa paste: Adjust this based on your heat tolerance, but do not skip it entirely as it provides essential complexity
• 1 teaspoon smoked paprika: The smoked variety is crucial here as it echoes the charred notes from the roasted peppers
• 1 liter (4 cups) vegetable broth: Use a high quality broth or make your own, as the liquid makes up most of the soup
• 1 teaspoon sea salt, or to taste: Start with less and adjust at the end, as the saltiness of your broth will vary
• 1/2 teaspoon freshly ground black pepper: Grind it fresh right before adding for the most vibrant flavor
• 2 teaspoons lemon juice: This bright acid at the end cuts through the richness and makes all the flavors pop
• 100 ml (about 1/3 cup) heavy cream or coconut cream: Completely optional, but it adds a luxurious velvety finish
• 3 thick slices rustic bread: A day old sourdough or country bread works perfectly, as it holds its texture when toasted
• 2 tablespoons olive oil: Toss the bread cubes in this until evenly coated for golden, crispy croutons
• 1/2 teaspoon dried oregano: The oregano adds an earthy, Mediterranean note that complements the roasted peppers
• 1/4 teaspoon sea salt: A light sprinkle on the croutons provides a salty crunch that contrasts beautifully with the smooth soup

Instructions

Roast the peppers until charred and sweet:

Preheat your oven to 220°C (425°F) and place the whole red peppers directly on a baking tray, letting them roast for 25 to 30 minutes while turning them occasionally until their skins are completely blistered and blackened in spots.

Steam and peel the peppers:

Transfer the hot peppers to a bowl and cover it tightly with plastic wrap or a lid, letting them steam for 10 minutes until cool enough to handle, then slip off the charred skins, remove the seeds and stems, and roughly chop the tender flesh.

Build the soup base:

Heat the olive oil in a large pot over medium heat, add the chopped onion and carrot, and sauté for 5 to 7 minutes until softened and fragrant, then stir in the garlic and cook for just 1 minute until you can smell it.

Bloom the spices:

Add the tomato paste, harissa, and smoked paprika to the pot, stirring constantly for 1 minute until the mixture darkens slightly and becomes incredibly aromatic, which unlocks their full flavor potential.

Simmer the soup:

Pour in the roasted peppers and vegetable broth, bring everything to a gentle simmer, cover the pot, and let it cook for 15 minutes so all the flavors can meld together.

Make the crispy croutons:

While the soup simmers, toss the bread cubes with olive oil, oregano, and salt until evenly coated, spread them on a baking tray, and bake at 200°C (400°F) for 8 to 10 minutes, tossing halfway through, until they are golden and crunchy all over.

Purée until silky smooth:

Remove the soup from the heat and use an immersion blender directly in the pot, or transfer it in batches to a countertop blender, and purée until completely smooth with no visible pieces remaining.

Finish with bright notes:

Stir in the lemon juice and cream if using, then taste carefully and adjust the seasoning with more salt and pepper until the flavors are perfectly balanced.

Serve with crunch:

Ladle the hot soup into bowls and scatter a generous handful of crispy croutons on top of each serving, then bring them to the table immediately while still steaming hot.

Pin It

This soup became my go-to comfort food after a particularly difficult week at work when I needed something warm and restorative but did not have the energy for anything complicated. There is something almost meditative about roasting peppers and watching them transform, and the final bowl feels like a hug in liquid form. My partner now requests it whenever life feels overwhelming, and we have developed a little ritual of making extra croutons so we can snack on them while the soup simmers.

Make It Your Own

I have discovered that this soup is incredibly forgiving and adaptable, which is why it has become such a staple in my kitchen. Sometimes I add a roasted potato or two if I want it even heartier, and other times I skip the cream entirely for a lighter version that still feels luxurious. The key is tasting as you go and trusting your instincts rather than following the recipe too rigidly.

Perfect Pairings

After years of serving this soup to friends and family, I have found that it pairs beautifully with simple foods that do not compete with its bold flavors. A crisp green salad with a sharp vinaigrette cuts through the richness, while grilled cheese sandwiches take the whole meal to another level. For wine, I lean toward something bright and acidic like Sauvignon Blanc or a light Pinot Noir that will not overpower the delicate sweetness of the peppers.

Storage And Meal Prep

This soup actually tastes better the next day, which makes it perfect for meal prep or making ahead for dinner parties. I often double the recipe and freeze individual portions in freezer safe bags, then thaw them in the refrigerator overnight when I need a quick but satisfying lunch. The croutons, however, are best made fresh, as they lose their crunch if stored too long, though you can refresh them in a warm oven for a few minutes.

• Store cooled soup in airtight containers in the refrigerator for up to 5 days
• Freeze for up to 3 months, leaving space at the top of containers for expansion
• Reheat gently over low heat, stirring occasionally to prevent scorching

Pin It

There is something deeply satisfying about a bowl of soup this vibrant and flavorful, especially when it comes together so easily. Whether you are feeding a crowd or just treating yourself on a quiet evening, this recipe never fails to deliver comfort and joy in every spoonful.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Absolutely. The base can be made up to three days in advance and stored in the refrigerator. Reheat gently on the stove. For the best texture, prepare the croutons fresh just before serving to maintain their crispness.

→ What if I don't have an immersion blender?

You can transfer the cooked mixture in batches to a standard blender. Be very careful when blending hot liquids; ensure the lid is properly secured and start on a low speed, gradually increasing. You might want to leave the vent open slightly, covered with a kitchen towel, to allow steam to escape.

→ How can I adjust the spice level?

The heat comes primarily from the harissa paste. Start with a smaller amount than suggested and taste. You can always add more during the simmering stage or even as a garnish for individual servings if some prefer more heat than others. Smoked paprika also adds a mild warmth.

→ Are there options for different dietary needs?

Yes. For a vegan or dairy-free version, simply use coconut cream or omit the cream entirely. To make it gluten-free, substitute the rustic bread for certified gluten-free bread when making the croutons. All other ingredients are naturally vegetarian and typically vegan.

→ What is the best way to store leftovers?

Store any leftover base in an airtight container in the refrigerator for up to 3-4 days. Store leftover croutons separately in an airtight container at room temperature to keep them crisp. Reheat the base gently on the stove or in the microwave, and add fresh or reheated croutons just before serving.

→ Can I use different peppers?

While red bell peppers provide the ideal sweetness and vibrant color, you could experiment with other sweet bell peppers like yellow or orange. Avoid green bell peppers as they can be bitter when roasted. For a spicier kick, you could roast a small amount of a hotter pepper alongside the bell peppers, but do so with caution and to your personal taste.