While tomatoes aren't their best this time of year, this recipe calls for them to be roasted in the oven to bring out their natural sweetness and harissa is then added for depth of flavor. If you can’t find any roma tomatoes, a 14 oz. can of whole, peeled tomatoes will work in their place.

This soup happens to be vegan, but by the texture and creaminess you’d never be able to tell. I used white beans instead of cream to add a silky texture and another can is roasted until crispy while the soup warms on the stove to mimic croutons. Save for a rainy or snowy day!

NOTE: The recipe calls for a mild harissa paste and each brand varies in heat level. Start with 2 Tbsp. here, but spice preference is personal. The recipe was plenty warm this way, but the kids preferred a little less.