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.

Key Ingredients

grape tomatoes raw walnuts fresh mint shallot garlic extra virgin olive oil smoked paprika cumin Harissa paste full-fat coconut milk

Preheat the oven to 375° Fahrenheit. Arrange the tomatoes, walnuts, mint, 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.

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