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
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Why We Love Spicy Tomato Soup
Simple yet so delicious, nothing quite hits the spot like a bowl of warm tomato soup especially when it’s paired with a freshly made grilled cheese sandwich! It’s a classic comfort food for a reason and one our entire family enjoys on a cold winter day. However, while our kids love traditional tomato soup (and we do, too!), it’s not quite what we grew up eating.
You see, instead of simmering bland and simple tomato soup with minimal ingredients on the stovetop, our mom added a bit of Morrocan flair with ingredients like smoked paprika, harissa paste, and creamy coconut milk! It has all the traditional elements you know and love but is made so much better.
To recreate our mom’s version, we roasted veggies before blending them up to create a warm, caramelized flavor, and it’s out-of-this-world delicious. Then, we paired it with crisp
How to Make Moroccan Spicy Tomato Soup with Air Fryer Pita Chips
As if this Moroccan tomato soup wasn’t already incredible on its own, we paired it with spiced crispy
Ingredients You’ll Need
For the Spicy Tomato Soup:
- Tomatoes – Used as the base of the dish and to add nutrients like vitamin C.
- Walnuts – Raw walnuts add extra richness and a buttery flavor to the soup while providing healthy fats to keep you full.
- Garlic – Everything tastes better with garlic! Use it to enhance the sweet, savory flavor.
- Herbs and Spices – Fresh mint, smoked paprika, cumin, and salt add a hint of spice and extra warmth for an elevated flavor beyond your typical tomato soup.
- Olive Oil – Adds a boost of healthy fats and helps caramelize the veggies for a bolder flavor.
- Harissa Paste – Our secret ingredient to creating extra tasty spicy tomato soup!
- Shallot – Helps create a stronger sweet, garlic taste.
- Coconut Milk – We highly recommend full-fat coconut milk for an ultra creamy texture, but light varieties would work, too. Just make sure it’s canned coconut milk and not the kind you find in the dairy aisle as it won’t have the same consistency!
For the Spicy Tomato Soup:
- Pita Bread – Use plain pita chips or your favorite pita bread sliced into strips.
- Za’atar – A savory Middle Eastern spice that creates the absolute best pita chips.
Directions
For the Spicy Tomato Soup:
- Add all of the ingredients except the garlic, olive oil, and coconut milk to a baking dish, and toss to combine.
- Slice the top off the head of garlic, and add it to the baking dish.
- Drizzle olive oil on top of all of the ingredients.
- Bake for 30-35 minutes or until the veggies are caramelized and fragrant.
- Squeeze the garlic cloves into the blender followed by the rest of the ingredients. Pulse until smooth.
- Garnish with feta, chickpeas, crushed red pepper flakes, and parsley.
- Serve warm, and enjoy!
For the
- Preheat your
air fryer . - Spray pre-made pita chips with cooking spray.
- Sprinkle Za’atar on top, coating them evenly.
- Air fry for 3-4 minutes, shaking halfway through until the chips are crisp.
How to Store
If you’re looking for an easy
Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezer: Once cooled, transfer your spicy tomato soup to a freezer-safe container, and store it in the freezer for up to 6 months.
To Reheat: When you’re ready to eat, let your soup thaw in the fridge overnight. Then, warm it in a saucepan on the stove over medium heat. Or, just pop it in the microwave until your desired temperature is reached!
Serving Suggestions
Thanks to the combination of soup and pita chips, this Moroccan tomato soup is a filling plant-based meal on its own. However, it also makes for a great pairing with all your favorite recipes including:
- Turkey Caprese Sandwich
- Spanakopita Grilled Cheese
- Green Goddess Salad
- Whipped Feta
- Crispy
Air Fryer Chicken Wings
More Comforting Soups
Looking for more easy soups to enjoy this winter? Take a look at our favorites below!
- Egyptian Lentil Soup – A childhood favorite, this dairy-free recipe is easy to make, ultra creamy, and so good for you, too!
- Roasted Red Pepper and Cauliflower Soup – Low-carb and plant-based, this soup is guaranteed to become a staple in your
meal prep lineup. - Easy Butternut Squash Soup – This hearty vegan recipe is loaded with nutrients and flavor for a comforting meal the whole family will love.
- Zucchini Soup – Quick, refreshing, and creamy, this soup is light, delicious, and easy to make.
Moroccan Spicy Tomato Soup
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° Fahrenheit.
- Spray pre-made pita chips with cooking spray. Sprinkle the Za’atar on top, coating the chips evenly.
- 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° Fahrenheit.
- Arrange the tomatoes, walnuts, mint, honey, harissa paste, and shallot in a single layer on a baking sheet.
- Slice the head off of the garlic, and add it to the baking sheet.
- Drizzle the olive oil and seasonings on top. Toss to combine and coat all of the ingredients.
- 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.
- 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.
- Store in the fridge for up to 5 days or in the freezer for up to 6 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
