The first time I made this soup I got the shock of my life.
Finbar, my 18-month-old and staunch carb-lover actually let out a long appreciative ‘yuuummm’ from his side of the dining table after his first mouth full.
I had served soup for the boys before adding the harissa, on the off chance they would eat it. Fergal, my 4-year-old kept true to form and proclaimed it to be ‘yucky’.
Regardless of the mixed reactions with my family members, this is one of my favourite soups at the moment. I just love the creamy richness from the coconut cream and the spice from the harissa.
As my Irishman said – ‘It reminds me of butter chicken curry in soup form’.
Yuuummy Spiced Tomato Soup
The best part is that this simple soup is made with ingredients that keep in your pantry for months (if not years) so it’s a great little recipe to have in your ’emergency meal’ arsenal.
enough for: 2
takes: 20 minutes
1 jar tomato passata / tomato puree (700mL / 3 cups)
1 can coconut cream
2 tablespoons harissa (optional)
2 handfuls hazelnuts, roasted
1. Heat a little oil in a medium saucepan. Dice onion and add to the pot. Cover and cook on a medium heat, stirring every few minutes until the onion is soft but not browned. About 10 minutes.
2. When the onion is soft, add the passata / puree (not concentrated tomato paste) and coconut cream. Bring to the boil and simmer for 5 minutes to allow the flavours to mingle.
3. Remove from the heat and puree using a stick blender or regular blender. Add harissa. Taste and season with salt, pepper and more harissa if needed.
4. To serve, divide between two bowls and top with roasted hazelnuts.
no harissa – Harissa is a Moroccan spice paste that’s pretty much chilli and carraway seeds. I usually buy mine from my supermaket but most good delis will stock it too. Feel free to skip it (the little ones will be happy) or use fresh chopped chilli, Marco’s Chilli Oil or your favourite hot sauce instead.
curry spice – add 2-3 teaspoons curry powder or garam masala when the onion is soft and skip the harissa.
no coconut cream – replace with unsweetened coconut milk and add some more hazelnuts to make it more substantial. Or use whipping cream instead.
different tomato – You could use your favourite tomato-based pasta sauce instead. Or use 2 cans tomatoes (diced) and simmer for longer to reduce down before pureeing.
chunky – skip the pureeing.
more veg – add diced carrot and celery with the onion.
short on time – skip the onion (or add a teaspoon onion powder).
more substantial / carb lovers – add in cooked chickpeas, white beans or black beans. Or serve with warm flat bread or tortillas. Cooked noodles would also work.
small-person friendly – skip the harissa (or add after you’ve served the children) and serve with a side or plain buttered pasta for any skeptical 4-year-olds.
carnivore – simmer diced chicken in the soup after pureeing until just cooked through.
nut-free – replace hazelnuts with warm cooked chickpeas or croutons. Or drizzle some chilli oil on top.
Absolutely. Keep the hazelnuts separate so they don’t go soggy. Will keep in the fridge for up to 2 weeks and months in the freezer.
Have any tasty one pot recipes you’re loving at the moment?
I’d love to hear about them in the comments below!
Have fun in the kitchen!
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