Best Moroccan Tomato Soup Recipes

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MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS



Moroccan tomato & chickpea soup with couscous image

This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander

Provided by Barney Desmazery

Categories     Lunch, Soup

Time 1h5m

Number Of Ingredients 13

75g couscous
3 tbsp olive oil
750ml low-sodium hot vegetable stock
1 large onion, finely chopped
1 carrot, chopped into small cubes
4 garlic cloves, crushed
half a finger of ginger, peeled and finely chopped
1-2 tbsp ras-el-hanout
1 tbsp harissa paste, plus extra to serve
400g tin chopped tomato
400g tin chickpea
juice ½ lemon
roughly chopped coriander, to serve

Steps:

  • Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
  • Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
  • Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

Nutrition Facts : Calories 265 calories, Fat 10.4 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9.9 grams sugar, Fiber 6 grams fiber, Protein 7.3 grams protein, Sodium 1.2 milligram of sodium

MOROCCAN-SPICED COLD TOMATO SOUP



Moroccan-Spiced Cold Tomato Soup image

Categories     Soup/Stew     Ginger     Tomato     Quick & Easy     Lunch     Spice     Summer     Chill     Honey     Cinnamon     Cilantro     Parsley     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings or about 5 cups

Number Of Ingredients 13

1 small onion, chopped
2 tablespoons olive oil
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
Scant 1/4 teaspoon ground cinnamon
1 (14- to 16-ounce) can whole tomatoes in juice, drained and juices reserved
1 3/4 cups chicken broth (14 fluid ounces)
2 teaspoons honey
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1/2 teaspoon fresh lemon juice, or to taste
Garnish: lemon slices

Steps:

  • Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold, 15 to 20 minutes. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro.

MOROCCAN TOMATO SOUP



Moroccan Tomato Soup image

This recipe, originally featured in a 1991 column by Barbara Kafka, was rehashed in a piece by Amanda Hesser in 2009. The idea is simple: Aromatic spices are toasted in a small saucepan, paired with tomatoes, and served chilled. The end result is a refreshing soup, full of flavor.

Provided by Amanda Hesser

Categories     dinner, lunch, quick, one pot, soups and stews, appetizer, main course, side dish

Time 5m

Yield Serves 4

Number Of Ingredients 11

5 medium cloves garlic, smashed, peeled and minced
2 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
Large pinch of cayenne pepper
4 teaspoons olive oil
2 1/4 pounds tomatoes, cored and cut into 1-inch pieces
1/4 cup packed chopped cilantro leaves plus additional for garnish
1 tablespoon white-wine vinegar
2 tablespoons plus 2 teaspoons fresh lemon juice
Kosher salt
4 stalks celery, diced

Steps:

  • In a small saucepan, stir together the garlic, paprika, cumin, cayenne and olive oil. Place over medium-low heat and cook, stirring constantly, for 5 minutes. Remove from the heat and set aside.
  • Pass the tomatoes through a food mill fitted with a large disk. Stir in the cooked spice mixture, the cilantro, vinegar, lemon juice, 2 teaspoons salt, celery and 2 tablespoons water. Add more salt as desired. Refrigerate until cold. Serve garnished with cilantro leaves.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 742 milligrams, Sugar 8 grams

MOROCCAN TOMATO SOUP



Moroccan Tomato Soup image

Provided by Barbara Kafka

Categories     soups and stews, appetizer

Time 10m

Yield Four servings

Number Of Ingredients 12

5 medium cloves garlic, smashed, peeled and minced
2 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
Large pinch cayenne pepper
4 teaspoons olive oil
2 1/4 pounds tomatoes, cored and cut in 1-inch pieces
1/4 cup packed cilantro leaves, chopped, plus additional leaves for garnish
1 tablespoon white wine vinegar
2 tablespoons plus 2 teaspoons fresh lemon juice
2 tablespoons water
5 teaspoons kosher salt
4 stalks celery, diced

Steps:

  • Stir together garlic, paprika, cumin, cayenne and olive oil in a small saucepan. Place over low heat and cook, stirring constantly, for 2 minutes. Remove from heat and set aside.
  • Pass tomatoes through a food mill fitted with a large disk. Stir in cooked spice mixture and remaining ingredients. Refrigerate until cold. Serve garnished with cilantro leaves.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 759 milligrams, Sugar 8 grams

CHILLED MOROCCAN TOMATO SOUP



Chilled Moroccan Tomato Soup image

Make and share this Chilled Moroccan Tomato Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 medium tomatoes, diced
1 stalk celery, minced
1 scallion, finely chopped
1 quart chilled tomato juice
1/4 cup chilled orange juice
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
2 -3 tablespoons fresh lemon juice
hot pepper sauce
salt

Steps:

  • In a large plastic refrigerator container (Tupperware or Rubbermaid), mix together the first 5 ingredients; stir to mix.
  • Using a small skillet, over low heat, warm the olive oil.
  • Saute the garlic, cumin, paprika, and cinnamon, stirring constantly, for 1 minute; be careful not to scorch.
  • Add the spice mixture to the soup.
  • Add lemon juice, hot sauce, and salt to taste.
  • Refrigerate for 4 hours before serving.

Nutrition Facts : Calories 74.7, Fat 3.8, SaturatedFat 0.5, Sodium 282.2, Carbohydrate 10.5, Fiber 1.7, Sugar 7, Protein 1.8

MOROCCAN TOMATO LENTIL STEW (SOUP)



Moroccan Tomato Lentil Stew (Soup) image

I always get great feedback from friends with this soup - tis my signature dish!!! The spice amounts are for a mildish soup. Add more if you like it spicy. To save time, use 2 cups of tomato pasta sauce with the soup stock as the base (instead of the leek, tomatoes etc)

Provided by Mellowpuff

Categories     Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons oil
1 leek, thinly sliced
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1/2 teaspoon chili flakes
1/4 cup tomato paste
400 g chopped tomatoes
2 cups lentils
2 large potatoes, diced
3 cups chicken stock or 3 cups vegetable stock
2 bay leaves
1 teaspoon salt
1 teaspoon sugar
pepper

Steps:

  • Heat oil in a large saucepan over medium heat. Add leek, garlic, spices and tomato paste. Cook gently, stirring, for 5 minutes.
  • Add remaining ingredients and simmer until the potatoes are cooked.

Nutrition Facts : Calories 437.8, Fat 10.1, SaturatedFat 1.6, Cholesterol 5.4, Sodium 997.8, Carbohydrate 70.9, Fiber 14.6, Sugar 12.7, Protein 19.4

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