Roasted Tomato-Harissa Soup with Olive Toasts

Roasted Tomato-Harissa Soup with Olive Toasts
Photo by Randy Mayor

Ingredients

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

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...

View full recipe at My Recipes

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