ROASTED TOMATO & HARISSA SOUP
This is the most delicious tomato soup you will ever eat. It's comfort food, but elevated.
Ingredients
- 1.5 kg tomatoes
- olive oil
- 1 bulb of garlic
- 1 onion finely sliced
- 1 heaped tbsp harissa paste
- 1 tsp sugar
- 100-200 ml vegetable stock
- sea salt & freshly ground black pepper
- to serve: extra harissa paste, crusty bread
Instructions
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Preheat the oven to 160°c (fan assisted)/350°f/gas 4.
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Spread the tomatoes out on a baking tray, drizzle with oil and season with a generous pinch of salt and black pepper. Chop the head from the garlic bulb, drizzle with oil, then wrap it in foil. Place the garlic onto the tray with the tomatoes and roast for 40-50 minutes, or until the tomatoes are lovely and soft. Allow the tomatoes to cool slightly, before peeling off any charred pieces of skin.
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Heat a good glug of oil in a large pan over a medium heat. Once hot, add the onion and a pinch of salt and fry for 8-10 minutes, or until soft and translucent.
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Squeeze the roasted garlic from its skin. Add it into the pan along with the roasted tomatoes and any juice from their baking tray, harissa paste, sugar and vegetable stock. Give everything a good stir, then bring to a gentle simmer and cook for 5 minutes, to warm everything through.
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Use a hand blender to blend the soup until completely smooth, adding more stock if you would prefer it slightly thinner. Taste and adjust the seasoning, if needed.
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Divide the soup between bowls, top with a swirl of extra harissa paste and serve with crusty bread.
Looking for more soup recipes? Try my Spiced Carrot & Sweet Potato Soup.
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