# What You'll 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 - 1.5 teaspoons harissa paste, adjusted to taste
09 - 4 cups vegetable broth
10 - 1 teaspoon smoked paprika
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - 0.25 cup crème fraîche or plain Greek yogurt
13 - Fresh cilantro or parsley leaves
14 - Crusty bread, for serving
# Directions:
01 - Set oven to 425°F and allow to fully preheat.
02 - Cut red peppers in half, remove seeds and membranes, and place cut-side down on a parchment-lined baking sheet. Slice off the top of the garlic head to expose cloves, drizzle with olive oil, wrap in aluminum foil, and position on the same baking sheet.
03 - Roast peppers and garlic for 25 to 30 minutes until pepper skins are charred and blistered. Remove from oven and cool completely while maintaining oven temperature.
04 - Once cooled, peel charred skins from peppers and squeeze roasted garlic cloves from their papery 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 soften.
06 - Stir in tomato paste and harissa paste, cooking for 1 minute to develop flavor.
07 - Add roasted peppers, roasted garlic, smoked paprika, and vegetable broth. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes until all vegetables are tender.
08 - Puree soup in batches using a blender or with an immersion blender until achieving a silky smooth consistency. Season with salt and pepper to taste.
09 - Ladle into bowls, swirl with crème fraîche or yogurt, and garnish with fresh herbs. Serve with crusty bread.
