I had a craving for my favorite Roasted Tomato Soup. I never liked tomato soup as a kid or even as a young adult. Most likely because I was eating it out of a can. This homemade version will change your mind about tomato soup. It’s mixed with the Middle Eastern spice paste called harissa – I guarantee it will be a new favorite spice!
Roasted tomatoes, sweet potato and little extra punch from our lovely North African chili paste – harissa! If you can’t find harissa at your grocery store – although most carry it – you can substitute any chili paste and yield similar results. Or better yet, if you’ve got time, make your own here!
It can be used in any recipe that you want to add a little heat and complexity to. I really love it in this Moroccan Vegetable Almond Pilaf.
The first step is to get your tomatoes roasting.
TIP: While you’ve got the oven on, roast extra veggies to prep for future meals!
I find tomato soup to be enjoyable all year round. It pairs well with a grill cheese sandwich – and what season doesn’t include grill cheese? So I declare this roasted tomato soup a year round soup.
More twists on this recipe for Roasted Tomato Soup:
- Add roasted carrots for an added sweetness
- Try switching the harissa paste with red curry paste or Asian chili-garlic sauce
- Spice it up with North African ras-al-hanout like this recipe
- 1 qt grape tomatoes roasted
- 1 small sweet potato chopped and roasted (1 to 2 cups, diced)
- 1 large shallot chopped
- 1 Tbs tomato paste
- 1 tsp harissa paste more to taste
- 6 cups vegetable broth
- olive oil
- fresh basil chiffonade optional
- salt and pepper to taste
Slice grape tomatoes in half. Chop the sweet potato into large cubes.
Drizzle both with olive oil and sprinkle liberally with salt and pepper.
Roast at 400 degrees on separate rimmed baking sheets for about 15-20 minutes (depending on your oven settings) until the tomatoes are soft and caramelized and sweet potatoes are browning and tender.
While they roast, prepare your other ingredients.
In a large skillet, heat olive oil over medium-high heat. Add chopped shallots and cook about 3-5 minutes until soft and translucent. Add the tablespoon of tomato paste, stir it around a few times. Add the teaspoon of harissa and toss that around as well for about 1 minute. Add 5 cups of vegetable broth and simmer.
Once the sweet potatoes and tomatoes are done. Let them cool for a few minutes. Use a blender, cuisinart or immersion blender to pulse them with one cup of vegetable broth into a chunky sauce. You can go completely smooth here or leave some whole pieces.
Add the pureed ingredients to the pot and stir until combined. Cook until soup is warmed through and sprinkle with salt and pepper to taste.
Serve with fresh basil, if desired. For all the non-vegans out there, you can swirl a bit of heavy cream over the top when serving.
*If you use cherry tomatoes instead of grape tomatoes, the soup will be a bit more watery. I suggest adding the broth a cup at a time until you reach your ideal consistency.