Moroccan Tomato Soup
Last Updated: 2022-04-07
4 SERVINGS EASY 170 CAL APPETIZER 40 MIN (10 MIN PREP + 30 MIN COOK TIME)
I’ll start with a confession: I’m very cold-natured. So much so, that when winter comes I have a multi-layered defense system, as if I were an onion: an undershirt, a long-sleeved shirt, a sweater and a jacket (or a robe if I’m at home).
But every cloud has a silver lining, and only in winter is it possible to taste certain dishes in all their glory. I’m talking about foods that not only satisfy and please the palate, but also warm you up against the cold lurking outside.
Today we will learn how to make a great, simple winter dish: Moroccan tomato soup.
Let’s get started!
2 pounds (1 kilo) of ripe tomatoes
2 medium sized onions
2 tablespoons of paprika
The juice of one medium sized lemon
1 teaspoon of cumin
1 splash of vinegar
Olive oil and salt
1 bunch of cilantro (coriander leaves and stalks)
1 Put the oil, the finely chopped onions and all the spices (i.e. cumin and paprika) in a pan. Mix everything well and leave it covered in the pan for about 7 minutes.
Make sure to keep an eye on the onions. When they start to brown, remove the pan from the heat.
2 Blend the whole tomatoes in a pot until it’s the consistency of a thick soup or continue blending if you prefer a juice-like soup.
3 Cook what we set aside in the pan (the pureed tomato, the juice of half a lemon, vinegar and salt) over low heat for 20 minutes. As a personal touch, I usually add part of the cilantro (coriander leaves), leaving the rest to decorate the dish.
Some people like the refreshing, chilled version of this soup, but if you ask me, you can only appreciate all its flavor nuances if you eat it piping hot, freshly poured out of the pot where it was cooked.
The next time you want to fight the cold on a winter night without spending too much time, just follow these simple instructions. A hug to everyone and see you in the next post!
If you want to learn more check out our page on easy Moroccan recipes.