Moroccan Creamy Tomato Soup

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Last Updated on January 12, 2020 by Chef Mireille

Moroccan Creamy Tomato Soup made from Farmer’s Market heirloom tomatoes and Moroccan spiced bring varietal flavor into a classic soup.

 

Moroccan Creamy Tomato Soup

This recipe has been sitting in my drafts since the summer just waiting for the right time to post it -even the whole introduction was typed up.  When the BM theme of Moroccan was posted, it was finally time to post this delicious soup and the perfect time of year for it too!

I took two trips in as many weeks eating a lot of rich and fattening foods from Savannah & Philadelphia. Shrimp and Grits with eggs and biscuit for breakfast and snacking on salt water taffy in Savannah, Amish snack foods like homemade fudge and chocolate covered pretzels in Philadelphia haven’t been kind to my waistline. Upon returning home to NYC, I decided I needed to jump start a change in my diet.

A diet works best when it is not something temporary but a life change that you can live with forever. I know I don’t have the discipline to go 100% paleo (I like bread too much), but I can try a semi paleo diet, largely reducing the quantity of carbs and sugars I consume. To that goal, I have decided to make soup as dinner as often as I can. The varieties can be endless so I will never get bored and with all the liquid, they can be quite filling, curbing my need to snack on carbs.

As soon as I came back from Philly, I made a visit to NYC’s larges farmers market at Union Square. At this time of year, peppers, corn and tomatoes and raining rainbow colors at the market. At one stand, they were offering free tasting samples of their different tomato varieties. Knowing what they taste like inspired me to make a tomato soup with different tomato varieties.

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I used one tart green tomato with two sweet green tomato varieties in this soup for a balance of flavors. Farmers Market zebra and black pineapple tomatoes were super sweet, although mostly green in color. Visit your local Farmers Market and see what varieties of heirloom tomatoes they have and try making a new version of tomato soup.

I went Moroccan with the spices used and this made a great light dinner to try to shed my vacation pounds!

Heirloom Tomatoes

Tomato Soup

This soup is perfect to enjoy on a cold winter day!

Creamy Tomato Soup

Enjoy with crusty bread. Try these bread recipes!

Bread Recipes

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Moroccan Creamy Tomato Soup

Course: Soup
Cuisine: Moroccan
Servings: 6

Ingredients

  • 1 lb. zebra tomatoes
  • 12 oz. tart green tomatoes
  • 20 oz. black pineapple tomatoes
  • 2 tablespoons oil
  • 2 stalks celery chopped
  • 1 teaspoon minced roasted garlic
  • 1 tablespoon grated ginger
  • 1 chopped onion
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon parsley
  • 1 teaspoon harissa
  • Salt and black pepper to taste
  • 2 tablespoons heavy cream
  • 1 tablespoon honey

Instructions

  • Chop tomatoes into quarters and halves depending on size. Combine in a pot with 3 cups water. Bring to a boil. After it comes to a full boil, boil for 5 minutes.
  • Transfer tomatoes with all the liquid to a blender. Let it cool for 5-10 minutes, until there is no more steam.
  • While it is cooling, chop your vegetables.
  • In a pot, heat oil. Add celery, garlic, ginger and onion. Saute until vegetables are softened.
  • Add tomato liquid and bouillon. Add paprika, cumin, parsley and harissa. Bring to a boil. Reduce to a simmer and cook for 20 minutes.
  • Add salt and pepper, heavy cream and honey. Stir to combine and simmer for 5 minutes.

Notes

With the honey, this soup is not 100% paleo, but I think it is needed to cut the acid of the tomatoes and if I am skipping dessert, this falls within the semi-paleo guidelines I have set for myself.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Srivalli Jetti

    Its nice to see all those different tomatoes and the soup sounds awesome..its always so wonderful having a draft that comes to aid!..very nice reading about your tour again..:)

  2. Usha

    Even I can’t go 100% paleo but cutting back on carbs is easily doable. With all those variety of tomatoes, soup looks amazing and am sure it tasted wonderful.

  3. Sandhya Ramakrishnan

    I would have never thought about using tart tomatoes to make soup. I can’t diet exactly for the same reasons you mentioned. I love my bread way too much. Unfortunately I am the only one in my house who is not a big fan of soup either. I need to find something that will work for me.

    • Chef Mireille

      the other tomatoes were so sweet that it created a great balance of flavors – as long as you dont use all tart tomatoes its a great way to add interesting flavor profiles to the soup

  4. harini

    Wow ! the variety of tomatoes used is very unique. I am a soup lover to the core and I am sure the flavors there are to my taste as well. Shall try it out when I lay my hands on those tomato varieties.

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