Ingredients:
For roasting:
- 10 large tomatoes on vine, cut into wedges
- 1 tbsp extra virgin olive oil
- pinch of salt and black pepper
- 1 whole head of garlic, halved
For soup:
- 2 tbsp cooking oil
- 2 shallots, minced
- 1 heaping tbsp harissa or any chili paste
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp honey
- 1 heaping tbsp roasted mashed garlic
- 2 cups vegetable broth
- 3/4 tsp salt
- 1/4 tsp black pepper
- 10 fresh basil leaves
Directions:
- Preheat oven to 325F.
- Place tomato wedges into a roasting pan, drizzle some olive oil and a sprinkling of salt and black pepper. Toss to coat. Place halved garlic head onto a medium sized foil, drizzle some oil and wrap it up into a parcel. Place foil in the same roasting pan for tomatoes. Roast for 50 minutes.
- Meantime, heat a large soup pot on medium and add 2 tbsp of cooking oil. Once oil sizzles, add minced shallots and cook for a few minutes or until translucent.
- Add the spices (harissa, turmeric, coriander and cumin powder). Cook for 1 minute before adding honey and vegetable broth. Allow the liquid to come to simmer.
- Throw in roasted tomatoes and garlic. Season with salt and black pepper. Allow the soup to thicken and simmer for 10 more minutes before adding fresh basil leaves.
- Turn the heat to low. Using an immersion blender, puree soup until smooth.
- Ladle hot soup into bowls and enjoy, topped with cubed day old bread, basil oil, cream and a dash of cumin powder!
Christmas decorations are up in the shopping centers around here! What is happening to Thanksgiving? Hardly given any spotlight. Nevertheless, try to have a great week, friends 🙂
What’s your all-time favorite soup? Are you looking forward to Christmas already?