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Fresh Tomato Soup with Harissa and Yogurt


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Fresh Tomato Soup with Harissa and Yogurt


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Fresh Tomato Soup with Harissa and Yogurt


  • Ready Time : 0 min


4-6 Servings


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 large clove garlic, chopped
  • 6 large ripe tomatoes, chopped
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 4 cups vegetable stock
  • 1/2 1 teaspoons harissa
  • Salt and freshly ground black pepper to taste
  • 1 cup plain yogurt


  1. Heat the olive oil in a soup pot over medium heat. Add the onion and celery and cook for 2–3 minutes or until the pieces have softened.
  2. Add the garlic and cook briefly.
  3. Add the tomatoes, parsley and mint.
  4. Turn the heat to low, cover the pan and cook for 15 minutes.
  5. Add about 1/2 cup of the stock to the vegetables and puree the vegetables in a blender or food processor (or use a hand blender).
  6. Return the ingredients to the saucepan. Stir in the remaining stock and bring the soup to a simmer.
  7. Stir in the Harissa and season with some salt and pepper.
  8. Cook for 5–6 minutes. Let cool.
  9. Add the yogurt and blend it in using a whisk


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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