Roasted Tomato-Harissa Soup With Olive Toasts

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Ingredients

2 1/4 pounds plum tomatoes, cut in half lengthwise

2 garlic cloves, unpeeled

2 medium Walla Walla or other sweet onions, cut into (1/2-inch-thick) slices (about 1 1/2 pounds)

1/2 red bell pepper, seeded

Cooking spray

1 1/2 teaspoons olive oil

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon commercial harissa

1/4 teaspoon Spanish smoked paprika or chipotle chile powder

2 1/2 cups vegetable broth

1/2 cup water

1/2 teaspoon chopped fresh thyme

1 1/2 teaspoons fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 garlic clove, halved

8 (1/4-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 ounces)

1/4 cup chopped pitted kalamata olives

1 1/2 teaspoons chopped fresh parsley

1/4 teaspoon balsamic vinegar

1/8 teaspoon chopped fresh thyme

8 teaspoons plain low-fat yogurt

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