Roasted Tomato-Harissa Soup with Olive Toasts

Ingredients

• ½ teaspoon ground cumin
• ¼ teaspoon Spanish smoked paprika or chipotle chile powder
• ½ teaspoon ground coriander
• ¹/₈ teaspoon freshly ground black pepper
• ½ teaspoon chopped fresh thyme
• Toasts:
• 1 teaspoon commercial harissa
• + 19 more ingredients
• • 2 ½ cups vegetable broth
  • 1 ½ teaspoons olive oil
  • Cooking spray
  • 1 ½ teaspoons chopped fresh parsley
  • 1 garlic clove, halved
  • ¼ teaspoon balsamic vinegar
  • Soup:
  • Remaining ingredient:
  • ½ red bell pepper, seeded
  • ¹/₈ teaspoon salt
  • ¼ cup chopped pitted kalamata olives
  • 2 ¼ pounds plum tomatoes, cut in half lengthwise
  • 8 (1/4-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 ounces)
  • 2 medium Walla Walla or other sweet onions, cut into (1/2-inch-thick) slices (about 1 1/2 pounds)
  • ¹/₈ teaspoon chopped fresh thyme
  • 1 ½ teaspoons fresh lemon juice
  • ½ cup water
  • 8 teaspoons plain low-fat yogurt
  • 2 garlic cloves, unpeeled

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 chopp...

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