Moroccan Creamy Tomato Soup
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.
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