Silky roasted red pepper soup with sweet peppers, mellow garlic, and spicy harissa for a warming, flavorful experience.
# What You Need:
→ Vegetables
01 - 4 large red bell peppers
02 - 1 medium yellow onion, diced
03 - 1 medium carrot, peeled and diced
04 - 1 head garlic
05 - 1 medium potato, peeled and diced
→ Pantry
06 - 2 tablespoons olive oil, plus extra for drizzling
07 - 1 tablespoon tomato paste
08 - 1½ teaspoons harissa paste
09 - 4 cups vegetable broth
10 - 1 teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste
→ Garnish
12 - ¼ cup crème fraîche or plain Greek yogurt
13 - Fresh cilantro or parsley leaves
14 - Crusty bread for serving
# How To Make It:
01 - Preheat oven to 425°F. Cut red peppers in half, remove seeds and membranes, and place cut-side down on a parchment-lined baking sheet. Slice the top of the garlic head to expose cloves, drizzle with olive oil, wrap in foil, and place on the baking sheet.
02 - Roast for 25 to 30 minutes until pepper skins are charred and blistered. Remove from oven and let cool until handling temperature. Keep oven on.
03 - Once cooled, peel the charred skins off the peppers. Squeeze the roasted garlic cloves from their skins.
04 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrot, and potato. Sauté for 5 to 7 minutes until softened.
05 - Stir in tomato paste and harissa paste. Cook for 1 minute, stirring constantly.
06 - Add roasted peppers, roasted garlic cloves, smoked paprika, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until vegetables are completely tender.
07 - Transfer soup in batches to a blender and purée until silky smooth. Alternatively, use an immersion blender directly in the pot until desired consistency is achieved. Season with salt and pepper to taste.
08 - Ladle soup into bowls. Swirl with crème fraîche or yogurt and garnish with fresh herbs. Serve alongside crusty bread.
