Roasted Tomato Harissa Soup & Sundried Tomato Grilled Cheese

Directions

1. 1

   In a stainless steel or cast iron skillet, add tomatoes, bell pepper, onions, and garlic (with a few glugs of EVOO and sprinkle of salt) in the oven at 425F for 20 min or until the tomatoes burst and then broiler to get it charred for 5 min or so (leave in the garlic in the foil for an extra 15 min at 425F)

2. 2

   Throw everything into the blender (might have to wait on the garlic if it’s too hot to touch)

3. 3

   Wipe the skillet clean with a paper towel and heat up a bit of EVOO and add fennel seeds and black pepper. Toast for 20 seconds and then add harissa and tomato paste. You want to cook off the tomato paste for a few min and release it’s natural sugars so the color should turn from a bright red to a deep red.

4. 4

   Add a splash of soy sauce and honey for some umami and to deglaze, then add the whole paste mixture to the blender.

5. 5

   Add some bouillon paste and water (or alternatively veggie stock) and squeeze in the garlic if you haven’t already.

6. 6

   Blend on high until smooth, taste and add some more stock/water/salt depending on your preferences and a splash of heavy cream if you want and blend again.

7. 7

   Optional: if you want any kind of soup to be silky smooth, you can pass it through a sieve but I don’t mind a bit of texture

8. 8

   Top with basil or basil oil , and serve with grilled cheese! I just used chopped sundried tomatoes, cheese, and butter