Description
A delicious, creamy roasted red pepper soup that is hearty and full of flavor.
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 is perfect for meal prep and tastes even better the next day.
- Feel free to adjust the seasoning according to your taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg