Recipe – Moroccan Tomato Soup

Moroccan Tomato Soup


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.

1. 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.

2. Pass the tomatoes through a food mill fitted with a large disk. Or wiz it in a food processor šŸ™‚ 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.
Serves 4.

This appeared in an article by Barbara Kafka in The Times.
1991: Moroccan Tomato Soup
Photo is from

I use organic tomatoes and also organic tomato paste. I popped a dash of lime juice in.
I serve this hot, topped with cheese and served with garlic bread.
I often add rice of GF pasta.
It is a good idea to have cilantro on the table for guests to add for themselves as cilantro is one of those herbs you either love or hate šŸ™‚

FYI: I almost never stick to exact recipes and I only measure and weigh ingredients for baking.

3 thoughts on “Recipe – Moroccan Tomato Soup

  1. OH, Sarah,

    I’m back among the living again and, thanks to a nice hot summer, we have lots of tomatoes. I’m preserving spaghetti sauce today but will keep out enough tomatoes to try this soup. I love variations of tomato soup! We have cilantro in the garden and garlic bread in the freezer. Your recipe came at just the right time!!

    Will write more in an e-mail.
    Alva Lee

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