Roasted Red Pepper Soup

Ingredients

2 Tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
2 Tbsp Harissa paste
1 (12 oz) jar Mt. Olive Roasted Red Peppers, roughly chopped
32 oz chicken or veggie broth
¾ cup heavy cream
Salt and pepper to taste
Naan bread, for serving
Sour cream, crushed pumpkin seeds, and olive oil for garnish

Instructions

1. In a large saucepan, heat olive oil over medium high heat until simmering.
2. Add onions and cook, stirring occasionally, until softened, about 4 minutes.
3. Add garlic and cook another minute before adding the harissa paste and vigorously stirring into the onions.
4. Add the Mt. Olive Roasted Red Peppers and continue to stir for another 3-5 minutes. Pour in broth and bring to a boil before removing from heat.
5. Use an immersion blender or transfer to a blender in batches and puree until smooth. Return to pan over low heat and whisk in cream. Taste and adjust seasonings as needed.
6. Serve with toasted naan bread and top with crushed pumpkin seeds as well as drizzles of sour cream and olive oil. Enjoy!

Ready in: 30

Course: Soup

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