Ingredients

• 2 tablespoons olive oil, plus more for drizzling
• 1 cup chopped red onion
• 1 cup chopped and peeled potato
• Pinch cayenne pepper
• 1 medium clove garlic, minced
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 3 1/2 cups low-sodium vegetable broth
• 2 cups chopped red bell pepper
• 1 cup canned whole peeled plum tomatoes, crushed by hand
• Chopped parsley and chopped and toasted almonds, for garnish

Browse by ingredient

Instructions

1. Heat the oil in a medium saucepan over medium heat. Add the red onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, cayenne, garlic, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
2. Add bell pepper and tomatoes, bring the mixture back to a simmer and cook until the potatoes and vegetables are tender, adjusting the heat as needed to maintain a simmer, about 20 minutes. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
3. Reheat the soup and adjust the consistency with water if needed. Season with salt and pepper. Serve hot with a sprinkle of parsley and almonds and a drizzle of oil.