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SAVE THIS RECIPE
Moroccan Creamy Tomato Soup
tart green tomatoes
black pineapple tomatoes
minced roasted garlic
Salt and black pepper
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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