Experience the exotic flavors of Morocco in this aromatic tomato soup. Harissa paste brings smoky heat, warming spices add depth, and hearty chickpeas make it satisfying. The fresh mint garnish is the crowning touch—its cool brightness perfectly balances the warm spices. This is tomato soup with a passport.
Why This Recipe Works
Moroccan cuisine is famous for its complex spice blends that create layers of flavor without overwhelming heat. The combination of cumin, cinnamon, and coriander is classic—each spice plays a role in building the distinctive Moroccan taste profile. Harissa provides the smoky, chile-forward heat, while the chickpeas add protein and the heartiness that makes this a meal in itself.
Understanding Harissa
Harissa is the essential condiment of North African cuisine. Made from roasted red peppers and chiles blended with garlic, olive oil, and spices like caraway and cumin, it adds smoky complexity beyond simple heat. Different brands vary significantly in spiciness—some are mild and sweet, others fiery. Start with less, taste, and add more as needed.
Step-by-Step Guide
Build your aromatic base with onion softened in olive oil, then add the garlic and spices together. Toasting the harissa briefly with the dry spices intensifies its flavor and melds everything together. The cinnamon might seem unusual, but it's traditional in Moroccan cooking and adds subtle warmth.
The chickpeas can be left whole for a chunkier soup, or you can partially blend to create a creamier base while still leaving some whole chickpeas for texture. The finishing touch—cool mint and tangy yogurt—provides essential contrast to the warm, spiced soup.
Serving Suggestions
Serve with warm flatbread or crusty bread for dipping. In Morocco, this style of soup is often accompanied by dates and nuts. For a complete meal, pair with couscous or add harissa-marinated grilled chicken.
Variations to Try
- Harira-style: Add lentils and broken vermicelli for a more traditional Moroccan soup
- Lamb version: Add ground lamb browned with the spices
- Preserved lemon: Add chopped preserved lemon for authentic Moroccan flavor
- Rose harissa: Use rose harissa for a floral, complex heat
Moroccan Tomato Soup
Nutrition (per serving)
Ingredients
Instructions
- Bloom spices. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, harissa, cumin, cinnamon, and coriander. Cook 1-2 minutes until fragrant.
- Simmer soup. Pour in crushed tomatoes, chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Adjust texture. For a chunky soup, leave as is. For smoother texture, partially blend with an immersion blender, leaving some chickpeas whole.
- Season. Add salt to taste. Add more harissa if you want more heat.
- Serve. Ladle into bowls. Top with a dollop of yogurt or labneh, fresh mint, and a drizzle of olive oil.
Recipe Notes
- Harissa heat varies by brand—start with 1 tablespoon and add more to taste
- Fresh mint is essential—it provides cooling contrast to the warm spices
- The yogurt garnish is important for balancing the heat
Frequently Asked Questions
What is harissa?
Harissa is a North African chile paste made from roasted red peppers, chiles, garlic, and spices like caraway and coriander. It adds smoky heat and depth. Start with less—you can always add more.
How spicy is Moroccan tomato soup?
The heat depends on how much harissa you use. Start with 1 tablespoon for mild heat, 2 tablespoons for medium. Harissa brands vary in spiciness, so taste as you go.
What makes this soup Moroccan?
The combination of harissa, warming spices (cumin, cinnamon, coriander), chickpeas, and fresh mint is quintessentially Moroccan. These flavors are common in dishes like tagines and harira soup.
Can I make this soup without harissa?
If you can't find harissa, substitute 1 teaspoon smoked paprika, 1/4 teaspoon cayenne, and 1/4 teaspoon caraway seeds. The flavor won't be identical but will capture the spirit.
What is labneh?
Labneh is strained yogurt, thicker and tangier than regular yogurt. It's common in Middle Eastern and North African cuisine. Greek yogurt is a good substitute if you can't find labneh.