This rich and creamy (but totally dairy-free) roasted tomato soup is made with a creamy coconut milk base, seasoned up with spicy harissa paste and served with a dollop of couscous.
Calories: 345 kcal
full-fat coconut milk,
plus extra for drizzling
or to taste, plus extra for serving
salt and pepper to taste
fresh cilantro or parsley
extra harissa and/or coconut milk
Preheat oven to 350°. Arrange tomato halves on a parchment-lined baking dish or baking sheet with a lip (see note), cut sides down. Rub the tops with 1 tablespoon of olive oil.
Roast about 45 minutes, until the skins begin to wrinkle. Remove from oven and allow to cool for a few minutes. Gently remove peels (they should come off very easily).
While tomatoes cool, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté until very fragrant, 1 minute more. Add broth, coconut milk, harissa, paprika and cooked tomatoes. Raise heat and bring to a simmer. Lower heat and allow to simmer, uncovered, for about 10 minutes.
Transfer mixture to a blender or food processor and blend until smooth. Return to the pot and bring back to a simmer. Allow to simmer about 5 minutes more, until it thickens up just a bit. Season with salt and pepper to taste.
Place a dollop of cooked couscous in each bowl and ladle soup overtop. Drizzle with some extra harissa and/or coconut milk, if desired and sprinkle with parsley or cilantro. Serve.
If you use a baking sheet to roast the tomatoes, make sure it has a lip. They release quite a bit of juice, which could end up all over your oven if you don't have something to hold it in.
Spicy Roasted Tomato Soup with Couscous
Amount Per Serving
Calories from Fat 135
% Daily Value*
Saturated Fat 4.4g22%
* Percent Daily Values are based on a 2000 calorie diet.