Silky soup with roasted red peppers, caramelized garlic, and gentle harissa heat. Perfect Mediterranean comfort.
# What You Need:
→ Vegetables
01 - 4 large red bell peppers
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, unpeeled
04 - 1 medium carrot, peeled and chopped
05 - 1 celery stalk, chopped
→ Liquids
06 - 3 cups vegetable broth
07 - 2 tbsp olive oil
→ Flavorings
08 - 1–2 tsp harissa paste (to taste)
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - Salt and freshly ground black pepper, to taste
→ Garnishes (optional)
12 - 1/4 cup crème fraîche or plain yogurt
13 - Fresh parsley or cilantro, chopped
14 - Crusty bread, for serving
# Directions:
01 - Preheat oven to 425°F. Place red peppers and unpeeled garlic cloves on a baking sheet. Drizzle with 1 tablespoon olive oil and roast for 25–30 minutes, turning once, until peppers are charred and soft and garlic is caramelized.
02 - Transfer roasted peppers to a bowl and cover with a plate or plastic wrap. Let steam for 10 minutes, then peel and deseed the peppers. Squeeze the roasted garlic from its skins.
03 - In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook for 5–7 minutes, stirring, until softened.
04 - Add roasted peppers, roasted garlic, smoked paprika, cumin, and harissa paste. Stir well and cook for 1 minute until fragrant.
05 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Use an immersion blender (or transfer soup in batches to a blender) to puree until silky smooth. Season with salt and pepper to taste.
07 - Serve hot, garnished with crème fraîche or yogurt and fresh herbs. Add crusty bread on the side if desired.
