Ingredients

2 red onions, roughly chopped

2 carrots (250g), roughly chopped

1 tsp olive oil

2 garlic cloves, roughly chopped

200g jarred roasted red peppers (drained weight), drained and roughly chopped

1 tsp rose harissa paste

1 tsp cumin seeds

1 tsp Kashmiri chilli powder (or any other chilli powder)

850ml low-salt vegetable stock

4 tbsp natural yogurt, to serve

100g slightly stale wholemeal crusty bread, cut into cubes

1 tsp olive oil (for croutons)

Instructions

Step 1: Blitz the onions and carrots together in a food processor until finely chopped, or finely chop by hand. If making the croutons, heat the oven to 220°C/200°C fan/gas mark 6.

Step 2: Heat 1 tsp olive oil in a large saucepan over medium heat. Cook the chopped onion and carrot with a pinch of salt for 5–6 minutes, stirring frequently until they start to soften.

Step 3: Stir in the garlic and roasted red peppers, cooking for 1 minute more until fragrant.

Step 4: Add the harissa paste, cumin seeds, and chilli powder. Cook for 1 minute while stirring to release the spices’ aroma.

Step 5: Pour in the vegetable stock, increase the heat to medium-high, and bring to a boil. Simmer for 15–18 minutes until the vegetables are soft.

Step 6: While the soup simmers, prepare the croutons by tossing the bread cubes with 1 tsp olive oil and seasoning them well. Spread on a baking tray and bake for 8–10 minutes until golden and crisp.

Step 7: Transfer the soup mixture to a high-powered blender or use a hand blender to blend until smooth. Season to taste.

Step 8: Ladle the soup into bowls, top with natural yogurt, and scatter crispy croutons on top if using. Serve immediately.

Tips & Variations

For a vegan version, replace natural yogurt with a dairy-free alternative or omit it entirely.

Add a splash of lemon juice before blending for a bright, fresh finish.

Use smoked paprika instead of chilli powder for a smoky twist.

If you don’t have roasted red peppers, roast fresh peppers yourself by charring them over a flame or under the grill until blackened, then peel and chop.

FAQs

Can I make this soup ahead of time?

Yes, the soup can be made a day in advance and stored in the refrigerator. Reheat gently before serving, and add fresh toppings like yogurt and croutons to keep textures fresh.

Can I freeze roasted red pepper soup?

This soup freezes well—allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.