Mediterranean 50 min

Roasted Tomato Harissa Soup

Name: Roasted Tomato Harissa Soup
Total time: 50 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 lbs Roma tomatoes, halved; 1 red bell pepper, halved and seeded; 1 large yellow onion, quartered; 6 cloves garlic, unpeeled; 3 tablespoons olive oil; 2 tablespoons harissa paste; 2 cups vegetable broth; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper; Fresh basil and olive oil for serving

veganvegetariangluten-freehealthy

Ingredientsfor 2

175

Cal

Protein

20g

Carbs

10g

Fat

12 lbs Roma tomatoes, halved
21 red bell pepper, halved and seeded
31 large yellow onion, quartered
46 cloves garlic, unpeeled
53 tablespoons olive oil
62 tablespoons harissa paste
72 cups vegetable broth
81 teaspoon cumin
91 teaspoon smoked paprika
10Salt and pepper
11Fresh basil and olive oil for serving

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Instructions

1
Toss tomatoes, bell pepper, onion, and garlic with olive oil and salt. Spread on a baking sheet. Roast at 425°F for 35–40 minutes until deeply caramelized, charred at the edges, and soft throughout.
2
Squeeze roasted garlic from their skins. Transfer all roasted vegetables to a blender or pot. Add harissa, cumin, paprika, and broth. Blend until completely smooth.
3
Transfer to a pot and heat over medium heat for 5 minutes. Season with salt and pepper. The soup should be smoky, spicy, and deeply savory. Serve topped with fresh basil and a drizzle of olive oil. Can be served hot or at room temperature.