Soup season, soup season, soup season…I know you all are tired of hearing about soup season, but yall….it’s SOUP SEASON!!! LOL. Just bear with me a few more weeks. After about March, you won’t hear the words, “soup season” until October (well maybe).
But anyway, I have another soup for you all today. It’s a cheesy tomato harissa soup and it’s easy to make, which is always a plus. As yall know, I’ve been playing around with different and new spices and this soup is a result of that. Now harissa isn’t a new spice to me, but this is the first time that I have cooked with it. Since I normally make a spicy tomato soup each winter, I figured that I would use harissa to spice up my soup this year.
Harissa has a very full and dimensional flavor. It is spicy, robust and smokey all of the same time and it really adds a great punch of flavor to anything its added to. It pairs so well with tomatoes
Be sure to check out the recipe for this soup below. Like most soups, it travels well and makes for a great lunch or a healthy and simple dinner.
*Quick Note* – On this website, you will very rarely, if ever find measurements for the spices used in a recipe. I believe that cooking should be an organic process and the best way to season food is truly by taste. Also, a person’s tolerance for spices is truly a personal preference. My mother barely uses salt in any of her food but I on the other hand almost always load up on the salt in my recipes. I encourage you all to taste your food along the way and to season it accordingly.
7 Tomatoes (on the vine) 1 1/2 yellow onion
Red pepper flakes/salt/pepper/harissa/garlic and onion powder
4 cups vegetable broth 2 tablespoons butter
2 tablespoons flour 1/4 cup olive oil
large handful of shredded cheese 1 head of garlic
- Cut tomatoes and onion into wedges. Cut the top off of the head of the garlic place all ingredients on a baking sheet.
- Drizzle ingredients with olive oil and season (according to tastes) with salt, pepper, harissa, garlic, and olive powder. Toss and make sure all ingredients are coated well.
- Roast for 45 minutes at 400 degrees. Turn ingredients occasionally so that they don’t burn.
- Puree mixture until completely smooth and set aside.
- Dice half of the onion and saute in a dutch oven until translucent over med-high heat. Season with salt and pepper.
- Sprinkle two tablespoons of flour over the diced onions and whisk until mixture thickens. About 1 minute. Reduce heat to low-med. heat. Be sure to continually whisk the mixture so that it does not burn.
- While whisking vigorously, pour in one cup of vegetable broth. Continue to whisk until mixture is smooth and lump-free, about 2-4 minutes.
- Remove from heat and while whisking add in a handful of shredded cheese. Continue to whisk 3-5 minutes. Add in another cup of vegetable broth. The mixture will be stringy, but continue to whisk until smooth.
- Add in tomato mixture and whisk to incorporate.
- Add in the last two cups of vegetable broth.
- Season with more harissa and seasonings to taste.
*Note* – If you feel that at any time during the cooking process, the soup to too thick, add in a little extra broth to get the desired consistency.