Preheat oven to 475 degrees. Remove the seeds from the red peppers and roughly chop the peppers, tomatoes and onions.
In a large mixing bowl, mix the above ingredients with the garlic cloves, olive oil, sage, thyme and sprinkle the kosher salt.
Divide everything between 2 baking trays and roast for 90 minutes in the oven. When done, let the mixture cool for 30 minutes.
Transfer to a deep pot and add the honey, boiling water, heavy cream, salt, crushed white pepper and NYShuk harissa. Blend the mixture using a hand blender. Once you get a smooth consistency, Strain through a fine sieve.
*I prefer my soup on the thicker side, if you don’t, add more water and cream if necessary, according to your preferred consistency. Finally, add salt & pepper to taste.
Notes
When serving the soup, why not add a little wow factor: simply drizzle olive oil on top, sprinkle a few roasted pumpkin seeds and serve with that warm crusty bread.Hope you enjoy this recipe from NYShuk Harissa.Let us know what you think!