From Martha Rose Shulman/ The New York Times

INGREDIENTS

Yield: Serves 6 to 8

• 2tablespoons extra virgin olive oil, plus a drizzle for serving

• 1medium onion, chopped

• 1large carrot, peeled and chopped

• Salt, preferably kosher salt

• 4plump garlic cloves, green shoots removed, minced

• 1tablespoon tomato paste

• 2pounds (4 large) red bell peppers, seeded, membranes removed, cut in large dice

• 2teaspoons sweet paprika

• 1pound russet potatoes (about 2 medium), peeled and diced

• 2quarts chicken or vegetable stock

• A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, tied together in a bundle

• Freshly ground pepper

• Garlic croutons (toast thin slices of baguette and rub with a cut clove of garlic)

• Slivered basil leaves or chopped fresh thyme leaves

Heat the olive oil over medium heat in a large, heavy soup pot and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and add ½ teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and the tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and add the peppers, paprika, and another ½ teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.

PREPARATION

1. Step 2

   Add the potatoes, stock, and bouquet garni and bring to a simmer. Add salt to taste, 1 to 2 teaspoons, cover and simmer over low heat for 1 hour. Remove the bouquet garni.

2. Step 3

   Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired