Go Back
–+ servings
Amanda Patel

Harissa Tomato Soup

This silky, spicy tomato soup gets bold flavor from harissa, coriander, and a splash of lemon. It's a one-pot, weeknight-friendly dinner that's ready in 30 minutes and endlessly flexible—vegan-friendly, meal-prep approved, and deeply satisfying.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Middle Eastern Inspired
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1.5 tbsp tomato paste
  • 1–2 tbsp harissa paste (adjust to heat level)
  • 0.75 tsp ground coriander
  • 0.5 tsp cumin (optional)
  • 2 cans (14 oz each) crushed tomatoes (or fire-roasted)
  • 2–2.5 cups low-sodium vegetable stock
  • 0.75–1 tsp kosher salt, to taste
  • 1 black pepper, to taste
  • 1–2 tsp sugar or maple syrup (optional)
  • 2–3 tbsp lemon juice (from ½–1 lemon)
  • 0.5 cup plain yogurt or 1/4–1/3 cup tahini (optional)
  • chopped cilantro or basil, for garnish

Equipment

  • medium Dutch oven or heavy pot
  • immersion blender or standard blender Vent if using standard blender
  • measuring spoons
  • knife and cutting board
  • microplane (optional for lemon zest)

Method
 

  1. Warm olive oil over medium heat. Add diced onion with a pinch of salt and sauté for 5–6 minutes until soft.
  2. Add garlic, tomato paste, harissa, coriander, and cumin. Stir and cook for 60–90 seconds until fragrant and deepened in color.
  3. Pour in crushed tomatoes and 2 cups vegetable stock. Stir to combine and loosen any browned bits.
  4. Partially cover and simmer for 10–12 minutes. The soup should deepen in color and gently bubble.
  5. Remove from heat. Blend until smooth using an immersion or standard blender (vent lid if using the latter). Add more stock to adjust consistency if needed.
  6. Stir in lemon juice. Taste and season with salt, pepper, and sweetener if needed.
  7. Swirl in yogurt or tahini off heat for a creamy finish, if using.
  8. Ladle into bowls and garnish with chopped herbs. Serve warm.

Nutrition

Calories: 160kcalCarbohydrates: 21gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 520mgPotassium: 630mgFiber: 5gSugar: 10gVitamin A: 1000IUVitamin C: 22mgCalcium: 80mgIron: 2mg

Notes

For extra creaminess, swirl in tahini or yogurt after blending. Use mild harissa for a gentle heat or spice it up with chili flakes. To make ahead, refrigerate without dairy and add yogurt/tahini after reheating. Freezes beautifully without cream. Add chickpeas for protein, or garnish with crispy pita chips and fresh herbs.

Tried this recipe?

Let us know how it was!