Harissa Roasted Tomato Soup
Harissa Roasted Tomato Soup
Servings
4-6
Harissa is a North African spice blend that is loaded with flavor, made from red chiles (paprika), hot peppers, cinnamon, and coriander. It pairs beautifully with roasted vegetables, creamy soups, or even in a salad dressing.
We love using Harissa with tomatoes, bringing out the natural sweetness and umami flavor. This soup also uses carrots and date syrup for added richness. Roasting the ingredients before blending into soup helps to concentrate the flavors and is a hands-off way to make a delicious soup. Try serving this with a crispy grilled cheese on sourdough bread, or with roasted chickpeas.
Ingredients
- 2 lbs tomatoes, any type, quartered
- 1 medium yellow onion, peeled and quartered
- 5 cloves garlic, peeled
- 1 medium carrot, roughly chopped
-
3 tablespoons Oaktown Spice Shop Harissa Powder
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 1 tablespoon date syrup or honey
- Parsley, to garnish
Directions
- Preheat the oven to 400F.
- In a 9x13 baking dish or large baking tray, add the tomatoes, onion, garlic cloves, and carrot.
- Toss with the Harissa Powder, sea salt, and olive oil.
- Roast for 60-75 minutes, or until the vegetables are fork-tender.
- Transfer the roasted vegetables to a blender. Add the vegetable broth and blend until smooth. Transfer to a medium-sized pot. If you have an immersion (stick) blender, you can do this directly in the pot.
- Bring the soup to a boil over medium-high heat. Add the date syrup, and simmer for 10 to 15 minutes.
- Top with parsley before serving.
Wow! I used my vitamix to purée the soup post roasting, the onions and tomatoes were carmelizing beautifully, 70 min was perfect. I’m garnishing with whole wheat croutons and some sautéed nigella seeds, thank you Oaktown Spice Shop, it’s a keeper!