Fusion Kitchen · Lunch
Harissa Roasted Tomato Soup
A North African-British fusion soup, vine tomatoes roasted until deeply caramelised then blended with harissa and smoked paprika into a velvety, spiced soup that is bold enough to stand alone and comforting enough to become a weekly staple.
$
10 minsPrep
45 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
320Calories
6gProtein
16gFat
38gCarbs
18gSugar
7gFiber
580mgSodium
0mgChol
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Instructions
1
Prep
Halve 1000g vine tomatoes. Quarter 2 large red peppers and deseed. Quarter 2 medium onions. Leave 8 garlic cloves unpeeled. Measure out 5 tbsp olive oil, 1 tsp salt, 0.5 tsp black pepper, 4 tbsp harissa paste, 1 tsp smoked paprika, and 400ml vegetable stock.
2
Roast
Preheat oven to 200°C / 400°F. Arrange tomatoes, peppers, onions, and garlic on a large roasting tray (or two if needed). Drizzle with olive oil, season with salt and pepper, toss to coat. Roast 35–40 minutes until tomatoes are deeply caramelised, peppers are blistered, and everything is collapsed and fragrant.
3
Blend
Squeeze roasted garlic from skins into a blender. Add all roasted vegetables and any tray juices. Add harissa paste, smoked paprika, and vegetable stock. Blend until completely smooth, about 2–3 minutes.
4
Simmer
Pour blended soup into a saucepan over medium heat. Warm through 4–5 minutes, stirring occasionally, until steaming. Taste and adjust seasoning as needed.
5
Plate
Ladle soup into two bowls. Swirl 1 tsp harissa paste and a drizzle of extra virgin olive oil over the top of each. Scatter fresh basil leaves over both bowls. Serve with 1 thick slice sourdough toast alongside each bowl.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1000g (35.3 oz) vine tomatoes
- 2 large red peppers
- 2 medium onions
- 8 garlic cloves
- 5 tbsp olive oil
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 4 tbsp harissa paste
- 1 tsp smoked paprika
- 400ml (1 3/4 cups) vegetable stock
- 4 tbsp extra virgin olive oil
- 2 thick slices sourdough toast
- 10g (small handful) fresh basil