A Spicy Roasted Tomato Soup with sweet potatoes and seasoned with the Middle Eastern flavors of harissa paste.
Mixed with the Middle Eastern spice paste, harissa, I guarantee it will be a new favorite flavor!
What is harissa paste?
Harissa paste is a blend of toasted dried chiles, garlic, olive oil, and spices. The flavor is much more complex than a typical hot sauce. It’s not the kind of heat that hits you right away.
Where can you find harissa paste?
I admit, sometimes harissa paste is hard to find. The last time I tried to locate it in my local grocery store I left empty handed. Of course there is always Amazon and I did order harissa made with rose petals, but I needed some in the moment.
With my immediate need, I opted to make my own which does require a stash of dried chilis. (This is the recipe I made here!) If you make your own, you have complete control over the spiciness by choosing which type of dried chilies you would like to use.
Harissa paste can be used in any recipe that you want to add a little heat and complexity to. Here are a few amazing ideas:
- Go all out with this Moroccan Vegetable Almond Couscous
- Slather a bit on your morning avocado toast for a breakfast awakening.
- Add a bit to your favorite hummus and blend for a new spicy version.
- Boring pasta sauce? Not anymore, add a tablespoon of harissa paste and light up your noodles.
How to Make Spicy Roasted Tomato Soup
- The first step is to roast your tomatoes and diced sweet potato.
- Next, sauté shallots and spices in a large stock pot.
- Add vegetable stock and simmer.
- Puree roasted tomatoes and sweet potatoes, add to stockpot. Stir until combined.
A simple roasted tomato soup with sweet potatoes and seasoned with the Middle Eastern flavors of harissa paste.
- 1 qt grape tomatoes or smaller vine-ripened tomatoes (about 4-5 cups)
- 1 medium sweet potato, chopped and roasted (about 2 cups, diced)
- 1 large shallot, chopped
- 1 Tbs tomato paste
- 1 tsp harissa paste, more to taste
- 6 cups vegetable broth
- olive oil
- 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 the rest of the soup.
In a large stockpot, heat olive oil over medium-high heat. Add chopped shallots and cook about 3-5 minutes until soft and translucent.
Add 1 tablespoon of tomato paste and 1 teaspoon of harissa paste (more if you like spice) 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 roasted. 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 semi-smooth sauce. You can go completely smooth here or leave some tomato pieces.
Add the pureed ingredients to the soup pot and stir until combined. Cook until soup is warmed through and sprinkle with salt and pepper to taste.