Roasted Tomato & Harissa Soup
This amazingly easy peasy recipe is just perfect when you have extra
tomatoes in your fridge that are getting too soft.
Leftovers can be used as a sauce for your fav pasta.
3 garlic clove
3 red peppers
6 tbsp. olive oil
2 tbsp Harissa
5 sage leaves
3 thyme springs
1 1/2 tbsp. honey
1 1/2 cups of boiling water
150 ml single cream
½ tsp. salt
½ tsp. crushed white peppercorn
Remove the seeds from the peppers and roughly chop the peppers, tomatoes, onions and peppers.
In a large mixing ball, mix the above with the garlic cloves, olive oil, sage, thyme and sprinkle the kosher salt. Divide between 2 baking trays and roast for 90 minutes in a 250c preheated oven. Cool for 30 minute.
Transfer to a deep pot and add the honey, water, cream, salt, pepper and Harissa. Blend the mixture using a hand blender. Once you get a smooth consistency, Strain through a fine sieve.
*I prefer my soup on the thicker side, if you don’t, add more water and cream if necessary, according to your preferred consistency and taste.
When serving, make sure you drizzle olive oil, sprinkle roasted pumpkin seeds
and serve with rye bread.