A simple roasted tomato soup with sweet potatoes and seasoned with the Middle Eastern flavors of harissa paste.
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.