Roasted Red Pepper Soup - Kitchen Prairie

# Components:

→ 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 the oven to 425°F.

02 - Cut the red peppers in half, remove seeds and membranes, and place them cut-side down on a baking sheet lined with parchment paper. Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and place on the baking sheet.

03 - Roast peppers and garlic for 25 to 30 minutes, until the pepper skins are charred and blistered. Remove and let cool; keep the oven on.

04 - Once cooled, peel the skins off the peppers and squeeze the roasted garlic cloves from their skins.

05 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add onion, carrot, and potato. Sauté for 5 to 7 minutes until softened.

06 - Stir in tomato paste and harissa; cook for 1 minute.

07 - Add roasted peppers, roasted garlic, smoked paprika, and vegetable broth. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes until vegetables are tender.

08 - Puree the soup in batches using a blender or with an immersion blender until silky smooth. Season with salt and pepper to taste.

09 - Ladle into bowls, swirl with crème fraîche or yogurt, and garnish with fresh herbs as desired. Serve with crusty bread.

# Expert Advice:

01 -

It looks like restaurant food but comes together in under an hour with minimal fuss.
The roasted garlic becomes sweet and mellow instead of sharp, which completely changes the flavor profile.
You can make a big batch and it tastes even better the next day when you're craving something warm.

02 -

Don't skip the roasting step thinking you can just boil the peppers—roasting is what creates that deep, caramelized sweetness that makes people ask what's in this.
The potato is your secret weapon for creaminess; it thickens and enriches the soup without any cream, which makes it work for vegan diets too.
Harissa heat varies wildly by brand, so start with less and taste before adding more—you can always make it spicier, but you can't unmake it.

03 -