Method
Roast the peppers
Heat the oven to 230°C (450°F). Cut 400 g of red bell peppers in half lengthwise and remove the stems and seeds. Arrange the halves cut-side down on a rimmed sheet pan, brush with 15 ml of olive oil for peppers, and roast for 18 to 22 minutes, checking first at 18 minutes, until the skins are deeply blistered and blackened in broad patches while the flesh is soft.
18:00Steam and peel the peppers
Transfer the hot pepper halves to a heatproof bowl and cover tightly with a plate. Let them steam for 10 minutes, then uncover and leave them just until cool enough to handle safely. Peel away the loosened black skins, discard any remaining seeds, and tear the soft flesh into broad pieces.
10:00Soften the vegetables
Warm 15 ml of olive oil for soup in a large heavy pot over medium heat. Chop 1 yellow onion into small pieces and cut 1 large carrot into small dice. Add both to the pot and cook for 7 to 9 minutes, stirring often, until the onion is translucent and the carrot has begun to soften without browning.
07:00Build the roasted pepper broth
Mince 3 garlic cloves. Add it to the pot with 30 g of tomato paste, 2 g of sweet paprika, and 1 g of black pepper. Stir constantly for 1 minute, just until fragrant and brick red; do not let the paprika darken. Pour in 1400 ml of low-sodium vegetable broth, add the peeled pepper pieces, and scrape the bottom of the pot. Blend with an immersion blender until mostly smooth, then bring the broth to a gentle boil over medium-high heat.
01:00Cook the tarhana
Reduce the heat to maintain a steady gentle simmer. Sprinkle in 140 g of Bosnian tarhana gradually while whisking so the small pasta grains stay separate. Simmer for 12 to 14 minutes, checking first at 12 minutes and stirring across the bottom every minute or two, until the tarhana is tender with no chalky center and the soup lightly coats a spoon.
12:00Season and serve
Chop 15 g of fresh parsley. Stir in most of it, then add 3 g of kosher salt gradually, tasting after each addition because the broth and tarhana may already be seasoned. Ladle the soup into warm bowls, scatter over the remaining parsley, top with sour cream (optional), and serve with crusty bread (optional).
Smart Substitutions
- No Bosnian tarhana? Use fine egg noodles broken into short pieces. The flavor will stay gentle, though the broth will be slightly less thick.
- Using jarred peppers? Use 350 g (12 ounces) drained roasted red peppers and skip the oven step. Taste carefully before adding salt.
- No sour cream? Use plain yogurt for a tangier finish, or serve the soup without a creamy topping.
- Want a non-vegetarian broth? A mild low-sodium chicken broth works in place of vegetable broth without overpowering the peppers.
Tips and Variations
- Let the pepper skins blacken in broad patches; pale skins are difficult to peel and give less roasted flavor.
- Sprinkle the tarhana into moving broth while whisking rather than tipping it in all at once.
- Keep the final simmer gentle and scrape the bottom often because the small pasta grains settle as the soup thickens.
What Went Wrong?
- Soup is too thick Whisk in hot water a small splash at a time until the broth moves easily around the tarhana.
- Tarhana formed clumps Press the clumps against the side of the pot with a spoon, then whisk firmly while the soup simmers gently.
- Pepper flavor tastes weak Blend the soup a little more thoroughly, then add a small pinch of sweet paprika and simmer briefly.
- Soup tastes bitter Black pepper skins or overheated paprika are likely responsible. Peel the peppers thoroughly and keep the spice mixture brick red rather than brown.
Nutrition Estimate
- Fiber: 5 g per serving
- Sodium: 511 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
