A super delicious and spicy roasted tomato soup made with a combination of coconut milk and harissa paste. It's creamy, spicy, and super flavorful!
Send some love to connoisseurusveg.com where we found this recipe!
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A super delicious and spicy roasted tomato soup made with a combination of coconut milk and harissa paste. It's creamy, spicy, and super flavorful!
Send some love to connoisseurusveg.com where we found this recipe!
Preheat oven to 350°. Arrange tomato halves on a parchment-lined baking dish or baking sheet with a lip (see note), cut sides down. Rub the tops with 1 tablespoon of olive oil.
Roast about 45 minutes, until the skins begin to wrinkle. Remove from oven and allow to cool for a few minutes. Gently remove peels (they should come off very easily).
While tomatoes cool, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté until very fragrant, 1 minute more. Add broth, coconut milk, harissa, paprika and cooked tomatoes. Raise heat and bring to a simmer. Lower heat and allow to simmer, uncovered, for about 10 minutes.
Transfer mixture to a blender or food processor and blend until smooth. Return to the pot and bring back to a simmer. Allow to simmer about 5 minutes more, until it thickens up just a bit. Season with salt and pepper to taste.
Place a dollop of cooked couscous in each bowl and ladle soup overtop. Drizzle with some extra harissa and/or coconut milk, if desired and sprinkle with parsley or cilantro. Serve.
Notes
If you use a baking sheet to roast the tomatoes, make sure it has a lip. They release quite a bit of juice, which could end up all over your oven if you don’t have something to hold it in.