Roasted tomato and harissa soup

Roasted tomato and harissa soup

By
From
Rustic
Serves
4

We often make this soup with the ‘gone soft’ heritage tomatoes that we have lying around. There is absolutely nothing fancy about this recipe – it is a simple throw-it-all-together rustic soup and all the better for it.

Ingredients

Quantity Ingredient
1.5kg very ripe tomatoes
4 tablespoons olive oil
6 garlic cloves, peeled and lightly crushed, with the back of a knife
1 spanish onion, peeled and cut into chunks
250ml red wine, (preferably Rioja)
1 teaspoon dark soft brown sugar
1 tablespoon Harissa
3 teaspoons sea salt
1 litre vegetable stock
crusty bread, to serve

Method

  1. Preheat the oven to 180°C. Toss the tomatoes in the olive oil in a large bowl and gently squeeze them with your hand until the tomatoes start to break up.
  2. Tip the tomatoes into a large roasting tray, add the garlic cloves, onion, wine, sugar, harissa and 1 teaspoon of the salt, and mix everything to combine. Bake for approximately 50 minutes or until some of the tomatoes start to caramelise a little at the edges.
  3. Remove the tomatoes from the oven and stir in the rest of the salt. Carefully transfer the roasted tomato mixture into a food processor, pour in the stock and blitz until smooth. You may need to do this in batches depending on the size of your food processor.
  4. Pour the soup into a large saucepan and warm back through over a gentle heat. Season to taste (if needed) and serve with a drizzle of olive oil and some crusty bread.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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