Roasted Tomato-Harissa Soup with Olive Toasts

Ingredients

  • 8 teaspoons plain low-fat yogurt
  • 1/8 teaspoon chopped fresh thyme
  • ¼ teaspoon balsamic vinegar
  • 1 ½ teaspoons chopped fresh parsley
  • ¼ cup chopped pitted kalamata olives
  • 8 (¼-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 ounces)
  • 1 garlic clove, halved
  • + 16 more ingredients
    • 1/8 teaspoon freshly ground black pepper
    • 1/8 teaspoon salt
    • 1 ½ teaspoons fresh lemon juice
    • ½ teaspoon chopped fresh thyme
    • ½ cup water
    • 2 ½ cups vegetable broth
    • ¼ teaspoon Spanish smoked paprika or chipotle chile powder
    • 1 teaspoon commercial harissa
    • ½ teaspoon ground coriander
    • ½ teaspoon ground cumin
    • 1 ½ teaspoons olive oil
    • Cooking spray
    • ½ red bell pepper, seeded
    • 2 medium Walla Walla or other sweet onions, cut into (½-inch-thick) slices (about 1 ½ pounds)
    • 2 garlic cloves, unpeeled
    • 2 ¼ pounds plum tomatoes, cut in half lengthwise

Preheat oven to 425°. To prepare soup, arrange tomatoes, cut sides up, 2 garlic cloves, onion slices, and bell pepper half on a jelly-roll pan coated with cooking spray. Bake at 425° for 1 hour and 10 minutes or until golden. Cool. Chop tomatoes, onion, and bell pepper. Set 1/3 cup chopped onion ...

View full recipe at SpringPad

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