Yuuummy Spiced Tomato Soup

Yummy Spiced Tomato Soup-3

The first time I made this Spiced Tomato 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’.

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.

Yuuummy Spiced Tomato Soup

Total Time 20 minutes
Servings 2 people


  • 2 onions
  • 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. Divide between two bowls and top with roasted hazelnuts.
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Variations for Spiced Tomato Soup

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. Sometimes I make my own with this recipe. 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. See other harissa substitute ideas here.

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.

Prepare Ahead?

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!

Yummy Spiced Tomato Soup-2

More Soup Recipes

Have fun in the kitchen!

With love,
Jules x

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  • I do a similar thing in my tomato soup, except I use white kidney beans. Yummy and good for you. I do it with leaks and stock as well to make a creamy leak soup. The beans are fairly bland and a good source of fibre. I’ll try harissa next time in mine.

  • I also do a similar soup in which I add cubed butternut squash (or sweet potatoes, depending on time of year/availability). Essentially it’s onions/squash/tomato puree/canned coconut milk/curry powder of choice. The squash adds lots of vitamins and a lovely sweetness to the soup. I like to semi-puree it because my hubby prefers it a bit chunky. Sometimes I’ll mix it up with a different ethnic spice mix (ie. Berbere) but I’ll have to try harissa, which is unfortunately not available in grocery stores in my area. BTW, I love that you add variations to your recipes. It really makes you think about options with other recipes as well. Great job!

    • Thanks JJ!
      And can imagine the butternut / sweet potato option would be lovely. And thanks for reminding me of Berbere spice – I need to get into using it again!

  • My one-pot-wonder of the moment is Mushroom-Whatever.
    Lots of mushrooms (whatever is available locally, which is plenty as autumn approaches), softened in a pan on a medium heat. Stir in a tin of condensed mushroom soup, thin with a little water/milk/cream and bring to bubbling.
    Serve with pasta, rice, green salad or whatever you like! (I suspect it would also be good on toasted sourdough.)
    We love it!

  • I’m not a big soup eater, and I’m very tired of tomatoes, but this soup sounds wonderful. In your variations you suggested cooked chickpeas in place of the nuts. I was thinking that crispy roasted chickpeas would be good, as would almonds.

    My favorite one-pot meals (after the Magic Sausage Supper) are stovetop pizza made in an electric skillet, and a sausage and pepper pasta skillet.

  • Omg, I absolutely loved this soup!! I was able to get Harrissa from Trader Joe’s and putting it all together was quick and simple. Satisfyingly filling and delicious! The hazelnuts in here are inspired combination. Phenomenal recipe, thank you!

  • This was incredible. I’ll never be able to eat tomato soup without spice or toasted hazelnuts again!

  • I really love how you gave variations because I didn’t have tomato puree but I did have diced tomato cans. Thx for these adjustments!

  • Just what I needed, today. Simple, healthy, warm & delicious!
    Garam Masala new for me. I really am enjoying the flavor.
    Thank you, Jules!

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