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!
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)
- 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.