Faring Well. She took our Field Ripe Tomatoes with Basil and whipped them up in an incredible tomato soup with a punch of flavor. The following recipe appeared first on Faring Well, but we loved it so much, that we wanted to share with you all. Enjoy this one on a cold, snowy day. Ingredients harissa tomato soup 1 jar tomatoes 16 ounces 3 pickled pearl onions 3 tablespoons harissa salt & pepper to taste 1 cup light coconut milk from the can za’atar roasted parsnip fries 1 large, or 2 medium, parsnips light drizzle of olive oil 1 tablespoon za’atar pinch of salt For the soup, simply puree the listed ingredients in a blender (or in a a bowl using an immersion blender) and heat in a saucepan on the stove. Season with salt and pepper to taste. Use about 1/4 teaspoon of salt, and a few dashes of fresh black pepper. For the parsnip fries, preheat the oven to 400F. Scrub your parsnips well under running water to remove any dirt. Cut off the top and bottom of the root and slice into quarters, and then into 1/2 inch sticks. Toss the sliced parsnip fries in a bowl with a drizzle of olive oil and then the za’atar. Lay flat on a parchment lined baking sheet, and sprinkle with a few pinches of salt. Bake for 20 minutes, then flip the fries and bake for an additional 8 to 10 minutes (or until browned and crispy). Remove from the oven and serve right away with the warmed harissa soup from above (great for dunking — think fancy ketchup).