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Moroccan Creamy Tomato Soup

Course: Soup
Cuisine: Moroccan
Servings: 6


  • 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


  • 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.


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.
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