This post may contain affiliate links, please see our privacy policy for details.
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.
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!
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!
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!
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.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, smashed
- kosher salt and black pepper
- 2 tablespoons fresh thyme leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 (28 ounce) cans diced fire roasted tomatoes
- 2-3 tablespoons harissa sauce
- 2 teaspoons honey, or real maple syrup
- 1 can (14 ounce) full fat coconut milk
- 1/4 cup fresh cilantro or basil, chopped
- 4 ounces goat cheese, crumbled, (optional)
- crispy chickpeas, for serving (optional), (optional)
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This recipe is AMAZING. My husband says it’s the best tomato soup he’s ever had. It’s so east to make too!
Thank you so much Jeanna! xTieghan
Both the soup and the grilled cheese were out of this world delicious! Making them again today for the second time this week. Thank you so much for all the creative cooking ideas you’ve so generously shared. Sounds like you need now to focus a bit more of that creative stuff on your home and yourself. Makes perfect sense. Enjoy!
That is so amazing to hear! Thank you so much Beverly! xTieghan
I made this last night and my husband ate the entire thing! We use harissa powder in everything and didn’t even know there was a harissa sauce – world has changed! 10/10 will make again.
Thank you so much Jess! xTieghan
Just made this tonight…so, so good!!
Thank you Megan! xTieghan
This was absolutely amazing! I’ve made it a couple of times already, with extra quantities for lunches the next day. Its AMAZING with the cheesy garlic naans too.
Its so straight forward. Its rocketed to the top of my mid week meals list!
Thank you so much Jess! xTieghan
This recipe is delicious and very easy to make! Everyone loved it! Of course what goes better with tomato soup than grilled cheese!.
Thank you so much Chris! xTieghan
Hello! i love your recipes and have had great success with many (my husband is a professional chef and approves of everything I’ve made thus far!) I’m mentally pairing this with your Naan Grilled Cheese. 🙂
Question for you -I can’t have coconut, would it be OK to either omit it or replace it with whipping cream? I’m assuming you need something thicker than regular milk.
Hey Jenn! Whole milk or heavy cream will be a great coconut replacement. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
The moment I saw this one, I knew I had to cook it!!!
In two weeks now, I’ve cooked this twice already for lunch as it has instantly become a favourite! The aromas and the flavor of this soup are truly heartwarming! The chickpeas thing is such a genius idea! An impressive proteinous and really just better alternative to bread crumps/ croutons with the right crispness and tasty kick. Congratulations!!!
The first time I cooked it, I had no harissa at home and replaced this with 3 Tbs of sriracha. This turned out as hot as we like it. The second time I used the 3 Tbs of harissa but also ended adding sriracha as we really enjoy our food quite spicy.
Will be cooking this one regularly! Great stuff half-baked harvest!!!
Thank you so much!! I am so glad this turned out amazing for you! xTieghan
Delish!
Thank you Diana! xTieghan
Thank you! Made this for lunch today and it was SO GOOD. It also makes a TON–will definitely be having the leftovers all week!
That is so amazing! Thank you Jamie! xTieghan
Love this soup! I made it with unsweetened almond milk since that’s what I had on hand, and it turned out great! Easy and perfect for meal planning my lunches 🙂
Thank you so much Kayla! xTieghan
Just made this for lunch. It’s wonderful!
Thank you Sheran! xTieghan
Delicious!!! If you’re a bit of a spice wimp and accidentally add a bit too much harissa, adding plain Greek yogurt helps to tame down the spice and adds more creaminess. I love this fun take on a classic soup!
I am so glad you enjoyed this soup, Allie! Thank you! xTieghan
Wow, this was so simple to make and REALLY good. I mean, it surprised me how good it is. I didn’t change a thing, which is really rare for me! Thanks for an awesome vegatarian soup and now I hae lunch (and some dinner) all week!!
Hi Alissa! I am so glad you loved this recipe! Thank you so much for making it! xTieghan
Hi Tieghan,
This recipe was amazing I absolutely loved this recipe couldn’t stop eating it. I made it for dinner and then subsequently had it for lunch the next day as well. Instead of using goat cheese I used Feta as its one of my favorites. When you crisp up the chickpeas how long would u recommend?? I just added mine in cold but I bet crisping them would be great. What is Harissa powder?? It sounds familiar to me but I don’t think I ever used it. Lastly, your photographs are the best I love them!! I wish mine looked that good but the food is fantastic!!! 🙂
Hey Mike! I like to cook the chickpeas on the stove for 10 minutes until crisp. works great! Harissa powder is a spice blend that you can find at most grocery stores or via amazon. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan