Harissa Roasted Tomato Soup
A North African-British fusion soup, vine tomatoes roasted until deeply caramelised then blended with harissa and smoked paprika into a velvety, spiced soup that is bold enough to stand alone and comforting enough to become a weekly staple.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve 1000g vine tomatoes. Quarter 2 large red peppers and deseed. Quarter 2 medium onions. Leave 8 garlic cloves unpeeled. Measure out 5 tbsp olive oil, 1 tsp salt, 0.5 tsp black pepper, 4 tbsp harissa paste, 1 tsp smoked paprika, and 400ml vegetable stock.
Roast
Preheat oven to 200°C / 400°F. Arrange tomatoes, peppers, onions, and garlic on a large roasting tray (or two trays if needed). Drizzle with olive oil, season with salt and pepper, toss to coat. Roast 35–40 minutes until tomatoes are deeply caramelised, peppers are blistered, and everything is collapsed and fragrant.
Blend
Squeeze roasted garlic from skins into a blender. Add all roasted vegetables and any tray juices. Add 4 tbsp harissa paste, 1 tsp smoked paprika, and 400ml vegetable stock. Blend until completely smooth, about 2–3 minutes, working in batches if necessary.
Simmer
Pour blended soup into a large saucepan over medium heat. Warm through 4–5 minutes, stirring occasionally, until steaming. Taste and adjust seasoning as needed.
Plate
Ladle soup into two bowls. Swirl 1 tsp harissa paste and a drizzle of extra virgin olive oil over the top of each. Scatter 5g fresh basil leaves over each bowl. Serve with 1 thick slice of sourdough toast per person alongside.
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