Description
A creamy and flavorful roasted red pepper soup that’s perfect for a warm meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 1/2 cups diced Yukon gold potatoes (about 2 medium potatoes, peeled)
- 1 1/2 cups diced carrots (about 5 carrots)
- 16 oz jar roasted red pepper (drained)
- 1 1/4 tsp salt
- Pepper to taste
- 1/4 cup tomato paste
- 2 tsp harissa seasoning blend
- 1 1/2 tsp smoked paprika
- 4 cups vegetable broth
Instructions
- Add olive oil to a soup pot over medium heat. Once heated, add onion and sauté for 5-7 minutes, until softened.
- Add carrots and potatoes and continue cooking for 5 minutes.
- Add roasted red pepper, salt, pepper, harissa, smoked paprika, and tomato paste and stir well to coat vegetables.
- Add vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, until the potatoes are fork tender.
- Transfer the soup to a heat-safe blender. Blend until smooth and creamy. You can also use an immersion blender for this. If your blender is small, you may need to blend in two batches.
- Pour into a bowl and garnish with olive oil, pepper, and fresh herbs. Serve warm.
Notes
- This soup can be made ahead of time and stored in the refrigerator for a few days.
- Adjust the spice level by adding more or less harissa seasoning.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg