Roasted Tomato & Red Pepper Soup with Harissa Yogurt

When you want to bump up the flavors of traditional tomato soup, look no further than this richly layered recipe. The extra step of roasting the tomatoes in the oven is well worth the minimal effort, as it lends charred notes to the base of the soup. The dollop of harissa yogurt completes the dish with a slight spice and creamy counterpoint to the acidity of the tomatoes. Harissa is now easily found at large grocery stores, and comes in mild or hot versions.

Roasted Tomato & Red Pepper Soup with Harissa Yogurt

Prep Time 25 minutes
Cook Time 30 minutes
When you want to bump up the flavors of traditional tomato soup, look no further than this richly layered recipe. The extra step of roasting the tomatoes in the oven is well worth the minimal effort, as it lends charred notes to the base of the soup. The dollop of harissa yogurt completes the dish with a slight spice and creamy counterpoint to the acidity of the tomatoes. Harissa is now easily found at large grocery stores, and comes in mild or hot versions.
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Course Soup
Servings 4

Ingredients
 

  • 2 pounds Roma tomatoes
  • 4 garlic cloves, unpeeled
  • 2 tablespoons butter
  • 1 medium sweet onion, sliced
  • 1 ½ teaspoon kosher salt
  • freshly ground black pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon dried thyme
  • 1 teaspoon paprika
  • ½ cup jarred piquillo peppers, drained and coarsely chopped
  • 1 cup chicken broth
  • 1 tablespoon jarred harissa, spicy or mild as you prefer
  • ¼ cup Greek yogurt

Instructions
 

  • Turn your oven to broil and position the rack 10-12 inches from the heat. Place your tomatoes on a baking sheet along with the unpeeled garlic cloves, and roast until the tomatoes are charred. Turn them to char on the other side, and watch the garlic carefully. It should be in a spot on the baking sheet with more indirect heat so it doesn't burn. Remove the pan from the oven and let cool slightly. When cool enough to handle, remove the skins from the tomatoes and place in a bowl to capture any juices. Remove the skins from the garlic.
  • Melt the butter in a medium saucepan. Add the onions and a teaspoon of salt and cook over medium heat until softened, 10-12 minutes. Add the cumin, thyme and paprika and cook, stirring, 1 minute. Dump in the tomatoes and any juices, the piquillo peppers and the garlic cloves. Pour in the chicken broth, then bring to a simmer. Cook over medium heat for 20 minutes.
  • Transfer the mixture to a blender. Be very careful when blending hot liquids. Hold a dishtowel firmly over top of the blender, or wait for it to cool down, or else it could explode. Blend until very smooth, then return the soup to the pot. You may need to do this in two batches, depending on your blender size.
  • Keep the soup warm, tasting for seasoning and adding more salt and pepper if needed.
  • In a small bowl, mix the yogurt and harissa and a pinch of salt. When ready to serve, ladle the soup into bowls and top with a dollop of the yogurt harissa.
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