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Creamy Moroccan Tomato Soup. The cozy weeknight soup that’s quick, easy, and healthy too. Pantry staple canned tomatoes, smoky, fiery Moroccan harissa sauce, and creamy coconut milk, all come together to create a delicious rich bowl of tomato soup that’s a flavorful twist on the classic. Serve each bowl topped with crispy chickpeas for a completely vegan tomato soup that made in 45 minutes or less. Serve with garlic naan or a simple grilled cheese, for the perfect meal any night of the week.

overhead photo of Creamy Moroccan Tomato Soup

I’ve decided I need to get back to my creative roots. Throughout my childhood I’d flip through fashion magazines and spend my weekends rearranging my bedroom. When that got boring, I’d stroll over to my grandparents. Once there, my grandma would let me play in her in closest and dress the manikin she had in her bedroom. My Nonnie had the most beautiful clothes, so as you can guess, this was one of my favorite activities. Once I’d finished, I’d make my way downstairs, to play in the kitchen and help her set the dinner table.

I’ve always loved design and putting things together. Basically, I’ve always loved being creative and trying to make everything pretty. Or at least pretty to my eyes. As I began cooking and then writing Half Baked Harvest, all of that creative energy was poured into making food look gorgeous. And for the last 6 1/2 years I’ve worked so hard to grow my creative “eye” in this space.

And I could not love it more. I love fashion, and I love home decor, but food is most definitely my niche.

That said, I realized this weekend that I miss doing the other things I used to love so much. I was looking around my house and it’s so blah and boring. I’ve spent so much time working, that everything else fell to the wayside, I’m sure so many of you can relate. I really want to make it a goal to spend a couple of hours each week doing other things I love. I know in the long run it will only feed my creativity and make Half Baked Harvest that much better. I’m excited.

No real reason for sharing this, it’s just what’s currently on my mind as I sat down to write this post. Maybe sharing my thoughts with you all will hold me accountable…crossing my fingers my reasoning works!

Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas | #healthyrecipes #salad #easyrecipes #chickpeas #feta

In other news, I did make us some soup to cozy up to this week!

I said a couple of weeks ago that I was kind of over soup, I’ve made so many this year. But then I had this idea for a grilled cheese (recipe coming soon). Nothing goes better with a grilled cheese than a creamy bowl of tomato soup. Originally, I wasn’t planning on sharing this recipe. But when it turned out so good, I knew it was one that I needed to share. My reason for hesitating is that it’s a little different. But it’s such a delicious, cozy, and healthy bowl of soup, so why not share it, you know?

Plus, as much as we’re all craving spring, it is still very much winter, and very cold. So soup weather!

overhead close up photo of Creamy Moroccan Tomato Soup

The base of this soup is pretty simple. It still has your standard onion, garlic, and tomato mix. But I’ve added smoky and fiery harissa sauce to give the soup a kick of both flavor and heat. If you’ve never had harissa, it’s a Moroccan condiment that usually consists of pureed roasted red peppers and spices. It’s kind of like Moroccan salsa. You can find it at places like Whole Foods, and Trader Joe’s, possibly even your local grocery store. My Kroger owned grocery store carries it. You can also just purchase it online at Thrive Market, or via Amazon (both are obviously very convenient).

The harissa is KEY in this tomato soup. It adds all the flavor and really sets it apart from the traditional bowl of tomato soup. In addition to harissa, I also used canned coconut milk, to give the soup a nice smooth and creamy texture and a slight hint of coconut flavor.

It’s DELICIOUS and keeps the soup 100% vegan too. While, I topped the soup with goat cheese, you can do what you like, and add or omit the cheese. You know me though, gotta have some cheese.

Lastly, I crisped up some chickpeas for a little bit of protein and crunch. This is completely optional, but I do love the texture they add to the soup.

And as for the grilled cheese? More on that tomorrow…

Until then, I hope you all have a great start to your week!

side angled photo of Creamy Moroccan Tomato Soup

If you make this Moroccan tomato soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Creamy Moroccan Tomato Soup.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Calories Per Serving: 800 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the onion and garlic, and season with salt and pepper. Cook 5 minutes or until the onion is fragrant and beginning to caramelize. Add the thyme, paprika, and cumin, cook another minute. Stir in the tomatoes, harissa, and honey. Cook 5 minutes until bubbling. 
    2. Pour in the coconut milk. Transfer the soup to a blender and puree until mostly smooth. Return the soup to the pot and place over medium heat, Stir in the cilantro and half of the goat cheese, if using, and season the soup with salt and pepper. Thin with more coconut milk, if desired. Cook until warmed though, 5-10 minutes. 
    4. To serve, ladle the soup among bowls and top with goat cheese, cilantro, and chickpeas. I recommend serving with a grilled cheese on the side! 
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    1. Hey there,
      Happy Saturday!! Thanks a bunch for making this recipe and your comment! So glad to hear it was enjoyed:)

  1. hi!! instead of canned tomatoes, are roasted roma tomatoes a possible option? i would add some more seasoning to make up for the fire roasted flavors the can offers. how many roma tomatoes you think would replace the 2 cans? ty 😉

  2. 5 stars
    So fast and delicious. I have made this many times now. A few times instead of using goat cheese, I crumbled blue cheese on top with croutons.

  3. 5 stars
    A friend made this soup for an event and it was amazing. I want to make it at home now. Wondering if you have ever made it with either the lite canned coconut milk or the coconut milk beverage type in the carton? I was thinking I might be able to lighten it up but I also don’t want to sacrifice too much of the flavor. Thanks!

    1. Hi Crystal,
      Lite canned coconut milk will be just fine for you to use! Please let me know if you have any other questions! Happy Friday! xx

  4. Hi there, do you have other estimated nutritional values besides 800 calories per serving? Looking for fibre and carbohydrate values.

  5. 5 stars
    Great recipe, I have made similar soups before but this one is really good.
    I added some sundried tomatoes and kept a full ladle of the texture before putting it in my Vitamix blender. Just before serving I added the texture on top of the soup with cilantro. Delicious
    Tip: I also added a tbls of peanut butter for a nutty taste as per other recipe’s I have made in the pass

    Great addition to my “go to” recipe binder

    1. Hey Lucie,
      Wonderful!! I appreciate you making this recipe and your comment, so glad to hear it was enjoyed! Have a great weekend:)