Creamy Harissa Tomato Soup
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Ingredients
- Crackers
- 1 pkg (4 oz) Crunchmaster® Multi-Grain Sea Salt, Multi-Seed or Avocado Toast Crackers
- Pantry
- 2 tbsp olive oil
- 2 tbsp harissa paste
- 1 can (28 oz) plum tomatoes (with juice)
- 4 cups reduced-sodium vegetable broth
- Produce
- 1 carrot, diced
- 1 onion, diced
- 1 red bell pepper, diced
- 2 tbsp finely chopped fresh thyme
- 2 cloves garlic, diced
- 1/4 cup finely chopped fresh mint
- Baking and Spices
- 1/2 tsp salt
- 1/2 tsp black pepper
- Dairy
- ½ cup heavy or whipping (35%) cream
- ½ cup Greek yogurt
- ½ cup finely crumbled feta cheese
Directions
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4 to 6
In large saucepan set over medium heat, heat oil. Cook carrot, onion, red pepper, thyme, garlic, salt and pepper, stirring occasionally, for 4 to 5 minutes or until vegetables start to soften. Stir in harissa and cook for 1 minute.
Add tomatoes and broth; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 15 to 20 minutes or until vegetables are tender. Using immersion blender, purée until smooth. (Alternatively, carefully transfer to stand blender in batches to purée.)
Stir cream into puréed soup; bring back to a simmer. Cook, stirring, for 1 to 2 minutes or until heated through.
Divide soup among bowls and top with dollop of yogurt and sprinkle of crumbled feta. Garnish with mint and serve with crackers.
Tips: For a variation, substitute feta with goat cheese, and mint with dill.
For Middle Eastern flavors, garnish soup also with sprinkle of za’atar seasoning.
Store-bought harissa pastes vary in heat level; taste and adjust amount to suite your taste.