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!
Servings: 4 servings
Equipment
- 1 blender
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
Serving: 1serving | Calories: 379kcal | Carbohydrates: 27g | Protein: 7g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 910mg | Potassium: 601mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1768IU | Vitamin C: 25mg | Calcium: 90mg | Iron: 6mg
