Harissa tomato soup with feta toasts recipe
Nothing can beat a bowl of comforting tomato soup on a cold day and our quick and easy recipe includes some harissa paste for a spicy kick. Add the creamy feta toasts and you have a complete meal that's warming and satisfying at any time of day.
See method- Serves 4
- Takes 30 minutes
- 379 calories / serving
- Freezable
- Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 carrot, scrubbed and finely chopped
- 2 garlic cloves, crushed
- 400g tin plum tomatoes
- 1-2 tbsp harissa paste, to taste
- 1 vegetable stock cube, made up to 400ml
- 3 tbsp reduced-fat soft cheese
- ½ lemon, juiced
- pinch of sugar
- 200g feta, crumbled
- 10g coriander or parsley, leaves picked, half finely chopped
- 4 slices sliced sourdough (or other bread)
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Shop ingredientsEach serving contains
- Energy
- 1580kJ 379.0kcal
- Fat
- 21g
- Saturates
- 11g
- Salt
- 2.3g
- Sugars
- 12g
of the Reference intake
Carbohydrate 29.8gProtein 14.8gFibre 5.0g
Method
- Heat 1 tbsp oil in a large span over a medium heat and fry the onion, celery and carrot with a pinch of salt for 10-12 mins until softened. Stir in the garlic, fry for 1 min, then add the tomatoes, harissa and stock. Bring to a simmer over a high heat, breaking up the tomatoes with a spoon. Reduce to medium heat and cook for 10 mins until the veg is very soft.
- Stir the soft cheese into the soup until melted, then remove from the heat. Blend until smooth. Season, then add the lemon juice and a pinch of sugar. Taste and add a little more harissa, if you like. Keep warm over a low heat while you make the toasts.
- Heat the grill to high. Mix the feta with the chopped herbs, remaining oil and some black pepper in a bowl. Grill one side of the bread for 1 min or until golden, flip over, then top with the feta mix, lightly pressing it into the bread with a spoon. Grill for 1-2 mins until lightly golden. Ladle the soup into bowls, scatter with the coriander leaves and serve with the feta toasts alongside. Season with black pepper to taste.
- See more Soup recipes
Freezing and defrosting guidelines
Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
