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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.
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.
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.
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!
I seemed to be missing a key ingredient for almost everything when I happened across the recipe for this soup. It was quick and easy. I highly recommend the addition of the goat cheese.
Hey Djienne,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx
For this recipe am I supposed to have a total of 28oz of tomatoes or 56oz?
Hi Kendall,
For this recipe, you will want a total of 56 ounces of tomatoes. Please let me know if you have any other questions! xT
This looks wonderful but is it really 800 calories/serving?
Hey Anna,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
The soup has very good flavor but it is SPICY SPICY SPICY! If you have a lower spice tolerance (like myself) use only 1 TBS of the harissa and a little extra honey. Also helps if you double the coconut milk. With those adjustments the soup was perfect for me! Oh, and if you’re short on time, pumpkin seeds work great as a substitute topping for the chickpeas!
Hey Gabrielle,
Thanks for your comment! So glad to hear that this dish was a winner, thanks a lot for giving it a go! ?xTieghan
I don’t usually make tomato soup, but this one was terrific! I used 3 tbsp. of harissa, which gave it just the right amount of heat. Definitely one I’ll be making again.
Since I have no place else to comment, I just wanted to say I’ve already tried several recipes from your new cookbook (pizza pasta, cheesy tortilla skillet), and they were outstanding! Can’t wait to try more of them next week!
Hi Helen,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Thanks so much for your kind message. Have the best weekend:) xTieghan
Made this last night with the Garlic naan bread grilled cheese.
It was a big hit in my house !!! Both were absolutely fantastic
Thank you for all your amazing recipes
Hey Michelle,
Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) xTieghan
This is the BEST tomato soup I’ve every made. Seriously SOOOO good. I’ve shared the recipe with several friends and am making FOUR batches this weekend to serve and bring to others. Yum yum yum!! I’m still experimenting with basil vs. cilantro, but definitely don’t miss the chickpeas on top – the crunch takes it to another level. Oh and the goat cheese. Yes. Thank you for all your wonderful recipes!
Hey Sara,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
The best tomato soup I’ve eaten. I did use San Marzano whole canned tomatoes and added a little liquid smoke; I couldn’t find harissa sauce so substituted a garlic chili sauce I found in the Asian food section and it was so wonderful. I chose to put the soup on and let it cook for a few hours and let the tomatoes break down on their own with just a little help from a potato masher now and then. I just recently had the luck of finding your site and made three of your recipes for New Years Eve dinner last night. I’m so excited to try more; they’re all so beautiful and I just know they will taste even better.
Hi Shannon,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
Tieghan. Girl. STOP IT with these delicious recipes!!! This was SO effing good and I’m happy it was too spicy for my hubs because now I have left overs for days! I topped with sautéed up chicken peas with some paprika and cumin, and I highly recommend that. The harissa sauce (which I never knew existed before you introduced me) really brings this to the next level. SO good!
Hi Autumn,
Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Perfect weeknight meal and I’m excited to have leftovers for lunch tomorrow. Such a good flavor combination especially since I’ve been making homemade tomato soups each week. This was a delightful change of pace. No issues subbing in skim for the coconut milk based on what I had at home. Thank you!
Hey Caitlin,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! xTieghan
Hi Tieghan!
This recipe looks amazing! I’ve been tasked with making dinner for a group on a river trip and I thought grilled cheese and tomato soup would be perfect – we have one vegan with us so thank you for sharing this!
I have one question – we will be on the river from Friday – Monday and my assigned dinner night is Sunday. What would you say is the shelf life on this soup? I plan to make it ahead of time and store it in one of the coolers. Were you able to enjoy it for a couple days after you made it? I know this is kind of a niche question so I understand if you’re not sure but I figured I’d check 🙂 Thanks again for all your amazing recipes!
Hi Elle! I hope you love this soup! I would say it keeps for about 3 days in the fridge but you could always freeze it as well! 🙂 xTieghan
This became my go-to tomato soup recipe. Quick and easy : with a grilled cheese, it’s the perfect week night dinner 🙂
Hey Syrine,
I am so glad to hear this, thanks for making the recipe! xTieghan
When I first started making this my husband turned his nose up saying that he was more of a “Campbell’s Tomato Soup” kind of guy. As soon as he had his first spoonful he immediately changed his tune and devoured two bowls. Next time I will double the recipe so we have some for leftovers the next day!
Hey Maeve,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
So easy and delicious!
Hey Lindsay,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
Confused as to why this is in the “Indian” category when Morocco is in Africa…
Hi Diana,
Sorry it’s just a mistake, I’ll fix it! Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy New Year! xTieghan