Roast Tomato + Harissa Soup | Alfie Cooks

Alfie Cooks

Name: Roast Tomato + Harissa Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: McCormick Ground Oregano; Kitchen Basics Unsalted Vegetable Stock; McCormick® Smoked Paprika & Onion Seasoning; Morton Iodized Salt, 26 Ounce; O Organics Parsley, Organic; McCormick Ground Cumin; Spice World Ginger, Minced; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Organic Cilantro & Coriander; Nestle Table Cream; Cebollitas Bunch; Organic Tomatoes On The Vine; Mutti Tomato Puree; Mccormick Gourmet™ Organic Harissa; Happy Baby Squash Chickpea Spinach Savory Blend; DeLallo Fresh Garlic With Spices

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Roast Tomato + Harissa Soup

Serves 415 mins prep45 mins cook

A vibrant and flavorful soup made with roasted tomatoes, garlic, onions, and ginger, enhanced by spicy harissa paste and topped with crispy chickpeas. Perfect for the end of tomato season, this soup is both comforting and delicious.

0 servings

What you need

tbsp dried oregano

fl oz vegetable stock

McCormick® Smoked Paprika & Onion Seasoning

tbsp smoked paprika

tsp salt

bunch fresh parsley

tbsp ground cumin

ginger

pepper

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

bunch fresh coriander

fl oz cream

onion

lb fresh tomatoes

tbsp tomato puree

tsp harissa

Happy Baby Squash Chickpea Spinach Savory Blend

can chickpea

head fresh garlic

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Instructions

1: Preheat the oven to 200 degrees celsius.

2: Slice the tomatoes in half, roughly chop the onions, and slice the top of the garlic bulbs. Peel the ginger.

3: Place the vegetables on a baking tray, season with salt, pepper, harissa paste, paprika, cumin, oregano, and olive oil.

4: Roast in the oven for 45 minutes, or until caramelised.

5: In a jug, add boiling water to the stock cubes and the tomato purée.

6: Transfer the roasted vegetables into a blender, add enough stock to cover, then blend until smooth.

7: Pour into a saucepan, season to taste, and bring to a simmer. Add the cream if using.

8: For the crispy chickpea topping, drain the chickpeas, then mix with the seasonings. Roast, air fry, or fry until crispy.

9: To serve, ladle the soup into bowls, scatter the chickpeas on top, garnish with fresh herbs, and finish with a swirl of cream or yoghurt. Serve with buttered toast and enjoy!

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