Harissa soup recipe Dan Clapson

Tunisian Tomato Soup

Try this simple spin on a classic tomato soup using harissa paste. It just goes to show you that one new ingredient can add a whole new depth to a simple pot of soup. Stay warm out there, folks!

Ingredients

4 cups canned crushed tomatoes
6 cups (1.5 L) vegetable broth
1 cup (240 mL) red wine
2 Tbs (30 mL) harissa paste
To taste salt
¼ cup fresh cilantro leaves
¼ cup fresh flat leaf parsley
¼ tsp sea salt
2 Tbs (30 mL) canola oil
Sour cream (for garnish)

Preparation

Place tomatoes, broth, red wine and harissa in a large pot and bring to a boil on medium-high heat. Reduce to medium heat and let cook for 20 minutes so ingredients have time to incorporate. Season with salt. 

Using an immersion blender, blend soup until smooth. 

While soup cooks, place fresh herbs in a food processor. Add salt and pulse while slowly drizzling in the canola oil until you have a thick green paste, set aside. 

Serve in bowls with a spoon of sour cream and garnish with herb puree overtop.

Serves 5-6

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