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Spicy Roasted Tomato Soup with Harissa

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

Course Soup
Cuisine American
Keyword tomato soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 95 kcal

Ingredients

  • 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

Instructions

  1. Slice grape tomatoes in half. Chop the sweet potato into large cubes.
  2. Drizzle both with olive oil and sprinkle liberally with salt and pepper.
  3. 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.
  4. While they roast, prepare the rest of the soup.

  5. In a large stockpot, heat olive oil over medium-high heat. Add chopped shallots and cook about 3-5 minutes until soft and translucent.

  6. 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.

  7. 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.

  8. 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.

Nutrition Facts
Spicy Roasted Tomato Soup with Harissa
Amount Per Serving (1 g)
Calories 95
* Percent Daily Values are based on a 2000 calorie diet.