This Moroccan spicy tomato soup is basically a flavor explosion that likely takes less time to make than it does to settle in to watch just one of your fave streaming shows. Picture this: a hearty bowl full of warm goodness paired with some air fryer pita chips and a sprinkle of feta, chickpeas, red pepper flakes, and parsley on top – voila! Creamy, delightful, and so fabulous, you’ll want to make it yesterday. Whether flying solo or alongside your go-to mains, this veggie delight is your ticket to a satisfying, sassy meal that screams, “Winter, I got this!”

a bowl of Moroccan Spicy Tomato Soup topped with feta cheese, chickpeas, fresh parsley, and red pepper flakes

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! This cozy classic is a comfort food legend, and our whole crew can’t resist its warm embrace on a chilly winter day.

Now, don’t get us wrong – we adore the timeless appeal of traditional tomato soup (and so do the little ones), but let’s spill the beans: it’s not exactly the same as the stuff most might have slurped down back in the day.

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 air fryer pita chips! From start to finish, this spicy tomato soup is ready in less than an hour, loaded with nutrients, and great to make in bulk and enjoy throughout the rest of the week.

It’s a filling plant-based meal that will warm you up from the inside out. 

a bowl of Moroccan Spicy Tomato Soup with a plate of chickpeas and fresh parsley in the background for garnishing

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 air fryer pita chips for dipping! The ingredients needed are super simple, and both recipes are quick and easy to make. 

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. 


For the Spicy Tomato Soup:

  1. Add all of the ingredients except the garlic, olive oil, and coconut milk to a baking dish, and toss to combine
  2. Slice the top off the head of garlic, and add it to the baking dish. 
  3. Drizzle olive oil on top of all of the ingredients. 
  4. Bake for 30-35 minutes or until the veggies are caramelized and fragrant. 
  5. Squeeze the garlic cloves into the blender followed by the rest of the ingredients. Pulse until smooth. 
  6. Garnish with feta, chickpeas, crushed red pepper flakes, and parsley. 
  7. Serve warm, and enjoy! 

For the Air Fryer Pita Chips:

  1. Preheat your air fryer
  2. Spray pre-made pita chips with cooking spray. 
  3. Sprinkle Za’atar on top, coating them evenly. 
  4. Air fry for 3-4 minutes, shaking halfway through until the chips are crisp. 
Our favorite
overhead image of a bowl of Moroccan Spicy Tomato Soup with air fryer pita chips on the side

How to Store

If you’re looking for an easy meal prep recipe, you’re in the right place! This Moroccan tomato soup is excellent to keep on hand for quick meals in a pinch. 

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

This Moroccan tomato soup is basically a one-bowl wonder. But it’s also the VIP guest at the dinner table that can seamlessly mingle with all your favorite recipes, enhancing the flavor party. So, whether you’re craving some culinary companionship with pasta, grilled veggies, or a gourmet sandwich, consider this soup your flavor-boosting plus-one for any of these other delicious dishes:

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. 

a bowl of Moroccan spicy tomato soup topped with feta, chickpeas, fresh parsley, and crushed red pepper flakes

Moroccan Spicy Tomato Soup

5 from 2 votes
Author: Food Dolls
Servings: 4 servings
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
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!


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
  • 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


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.


Omit the feta cheese for a vegan tomato soup recipe!


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

5 from 2 votes (1 rating without comment)

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Recipe Rating


  1. 5 stars
    You two sisters are so cute and make cooking so easy. I love your flavors and display’s.
    Keep up the good work.
    I am a vegetarian, thank you for all the recipes for us.
    I am a 75 year old grandmom and I am learning so much from you spirited gals.

    1. Thank you so much, Mary Jo! We’re so happy to have you here and hope you continue to enjoy the recipes. 😊

      Alia & Radwa