Description
A delightful and comforting soup made with roasted red peppers, garlic, and spices, perfect for any season.
Ingredients
Scale
- 4 large red bell peppers
- 1 large yellow onion, chopped
- 4 cloves garlic, unpeeled
- 1 medium carrot, peeled and chopped
- 1 celery stalk, chopped
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1–2 teaspoons harissa paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 1/4 cup crème fraîche or plain yogurt
- Fresh parsley or cilantro, chopped
- Crusty bread for serving
Instructions
- Preheat oven to 425°F. Place the red peppers and unpeeled garlic cloves on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 25-30 minutes, turning once, until the peppers are charred and soft and the garlic is caramelized.
- Transfer the roasted peppers to a bowl and cover it. Let them steam for 10 minutes, then peel and deseed the peppers.
- Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Cook for 5-7 minutes, stirring, until they are softened and fragrant.
- Add the roasted peppers, roasted garlic, smoked paprika, cumin, and harissa paste to the pot. Stir well and cook for 1 minute.
- Pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
- Using an immersion blender, puree the soup until it becomes silky smooth. Season with salt and pepper to taste. Serve hot, garnished with crème fraîche or yogurt and fresh herbs.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg