Moroccan Spicy Tomato Soup

5 from 1 vote

Moroccan Spicy Tomato Soup

The perfect warm, comforting meal for a cold winter day, this Moroccan spicy tomato soup is loaded with nutrients and flavor and ready in less than an hour. Paired with air fryer pita chips and topped with feta, chickpeas, red pepper flakes, and parsley, it’s creamy, delicious, and perfect to make ahead of time!

Prep Time5

Cook Time35

Total Time40

Course: dinner, lunch, Soup

Cuisine: American, moroccan

Keyword: comfort food, easy soup recipe, moroccan, soup recipe, tomato soup

Servings: servings

Author: Food Dolls

Equipment

Ingredients

For the Pita Chips:

2 cups plain pita chips
Cooking oil spray
2 Tablespoons Za’atar

For the Moroccan Spicy Tomato Soup:

4 cups grape tomatoes
⅓ cup raw walnuts
¼ cup fresh mint
1 small shallot chopped
1 head garlic
¼ cup extra virgin olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon salt
3 Tablespoons Harissa paste
1 Tablespoon honey
½ cup canned full-fat coconut milk
Optional: feta cheese chickpeas, crushed red pepper flakes, fresh parsley to garnish

Instructions

For the Pita Chips:

Preheat the air fryer to 350 degrees Fahrenheit.
Spray pre-made pita chips with cooking spray. Sprinkle the Za’atar on top, coating the chips evenly.
2 cups plain pita chips, Cooking oil spray, 2 Tablespoons Za’atar
Air fry for 3-4 minutes or until the pita chips are crisp, shaking halfway through.

For the Moroccan Spicy Tomato Soup:

Preheat the oven to 375 degrees Fahrenheit.
Arrange the tomatoes, walnuts, mint, honey, harissa paste, and shallot in a single layer on a baking sheet.
4 cups grape tomatoes, ⅓ cup raw walnuts, ¼ cup fresh mint, 3 Tablespoons Harissa paste, 1 Tablespoon honey, 1 small shallot
Slice the head off of the garlic, and add it to the baking sheet.
1 head garlic
Drizzle the olive oil and seasonings on top. Toss to combine and coat all of the ingredients.
¼ cup extra virgin olive oil, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon salt
Bake for 30-35 minutes or until the tomatoes are caramelized and the garlic is fragrant.
Squeeze the garlic cloves into a blender, and add the remaining ingredients.
½ cup canned full-fat coconut milk
Blend until smooth, adding more coconut milk until the desired consistency is reached.
Transfer the soup to bowls, garnish with feta cheese, chickpeas, crushed red pepper, and parsley, and serve warm.
Optional: feta cheese
Store in the fridge for up to 5 days or in the freezer for up to 6 months.

Notes

Omit the feta cheese for a vegan tomato soup recipe!

Nutrition