Vibrant Mediterranean soup with roasted red peppers, garlic, and 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
# Directions:
01 - Preheat oven to 425°F. Cut red peppers in half lengthwise, remove seeds and membranes, and place cut-side down on a parchment-lined baking sheet.
02 - Slice off the top of the garlic head to expose cloves, drizzle generously with olive oil, wrap tightly in aluminum foil, and place on the baking sheet alongside peppers.
03 - Roast for 25 to 30 minutes until pepper skins are charred and blistered. Remove from oven and allow to cool completely before handling.
04 - Once cooled, peel the charred skins from the peppers and squeeze the softened garlic cloves from their papery skins. Discard skins.
05 - 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 vegetables begin to soften.
06 - Stir in tomato paste and harissa paste, cooking for 1 minute while stirring constantly to build depth and eliminate raw flavor.
07 - Add roasted peppers, roasted garlic, smoked paprika, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until all vegetables are completely tender.
08 - Transfer soup to a blender in batches and purée until completely smooth, or use an immersion blender directly in the pot until reaching desired silky texture. Season with salt and pepper to taste.
09 - Ladle soup into bowls, swirl with crème fraîche or yogurt, and garnish with fresh herbs. Serve alongside crusty bread.
