Moroccan Tomato Soup isn’t your boring old grilled cheese and tomato soup. The spices add lots of interesting layers of flavor. Silky and smooth and warms you to your bones. Great with a chunk of whole wheat bread or side salad. I love alongside my Whole Wheat Naan.
Moroccan Tomato Soup
- 1 1/2 tablespoons olive oil
- 1 large onion , chopped
- 3 cloves garlic ,minced
- 1 cup vegetable broth
- 3 cans fire-roasted tomatoes
- 1 can diced tomatoes, no-salt-added
- 1 1/2 teaspoons ground thyme
- 1 1/2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1/4 teaspoon cinnamon
- 1 1/2 teaspoons ground coriander
- 2 cans coconut milk (I usually do 1 low-fat and 1 regular to cut down on saturated fat)
- 1 1/2 teaspoons maple syrup
- 1 tablespoon balsamic vinegar
- Fresh cilantro or parsley leaves , optional
- Heat oil over medium heat in large pot. Saute garlic and onion until onion begins to turn translucent, about 3-5 minutes.
- Add canned tomatoes, veggie broth and spices and bring to a boil.
- Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Remove from heat.
- Use an immersion blender or standing blender to puree contents together with coconut milk until smooth.
- Add back to pot. Stir in balsamic and maple syrup.
- Garnish with fresh cilantro or parsley.
- Serve with a chunk of whole wheat bread or side salad. I love alongside my Whole Wheat Naan.