Bell Pepper & Tomato Soup

• 2 Tbsp olive oil, plus a little more for serving
• 1 cup chopped white onion
• 1 cup peeled and chopped Yukon potato
• Pinch of cayenne pepper
• 1 medium garlic clove, minced
• 1 bay leaf
• ½ tsp kosher salt, plus more to taste
• Freshly ground black pepper
• 3½ cups low-sodium vegetable broth
• 2 cups chopped bell pepper
• 1 cup chopped or crushed tomatoes
• Chopped parsley, optional
• Chopped toasted almonds, optional

1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook for 3–5 minutes, until softened.
2. Add the potato, cayenne, garlic, bay leaf, ½ teaspoon salt and several grinds of black pepper. Cook for 2–3 minutes, stirring so the potatoes are coated.
3. Pour in the vegetable broth and bring to a simmer.
4. Add the bell pepper and tomatoes. Return to a simmer.
5. Cook for about 20 minutes, until the potatoes and vegetables are completely tender.
6. Remove the bay leaf and let the soup cool for at least 5 minutes.
7. Purée until smooth using an immersion blender. If you're using a regular blender, work carefully in small batches.
8. Return the soup to the pot and reheat. If it's thicker than you'd like, add a little water.
9. Taste and adjust the salt and pepper. Serve hot, topped with parsley, toasted almonds and a drizzle of olive oil if you like.

Tip: Let the soup cool those few minutes before blending. Hot soup builds pressure in a closed blender.