# 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 - 1½ 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 - ¼ cup crème fraîche or plain Greek yogurt
13 - Fresh cilantro or parsley leaves
14 - Crusty bread for serving
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Cut red peppers in half, remove seeds and membranes, and place cut-side down on prepared baking sheet. Slice off the top of garlic head to expose cloves, drizzle with olive oil, wrap in aluminum foil, and place on baking sheet.
03 - Roast peppers and garlic for 25 to 30 minutes until pepper skins are charred and blistered. Remove from oven and allow to cool.
04 - Once cooled, peel skins from peppers and squeeze roasted garlic cloves from their skins.
05 - Heat 2 tablespoons olive oil in large pot over medium heat. Add diced onion, carrot, and potato. Sauté for 5 to 7 minutes until softened.
06 - Stir in tomato paste and harissa paste. Cook for 1 minute until fragrant.
07 - Add roasted peppers, roasted garlic, smoked paprika, and vegetable broth. Bring to boil, reduce heat to low, and simmer for 15 to 20 minutes until all vegetables are tender.
08 - Using an immersion blender or working in batches with a conventional blender, purée soup until silky smooth. Season with salt and black pepper to taste.
09 - Ladle soup into bowls, swirl with crème fraîche or yogurt, and garnish with fresh herbs. Serve with crusty bread.
