Rich, smoky, spicy (but not too spicy), I love making this soup in the winter. I'm making it tomorrow for a starter in a Moroccan-themed meal that I'm cooking. My alterations to the recipe are: use a whole red pepper, use an extra half cup of chicken broth, and with respect to the yield, I find that it only makes 7 servings (with my servings equal just about one cup - or two ladles full using a 4 oz. ladle).
Roasted Tomato-Harissa Soup with Olive Toasts
arcticboolie Posted: 01/25/10