This simple Roasted Tomato Soup is elevated with the flavors of Morocco. Onions, carrots and sweet potato give the soup substance while the Moroccan spice Ras el hanout is added for a warm and cozy tomato soup.
This January I will be exploring Morocco! It’s going to be epic. It will be my first time in Africa and first time exploring Muslim culture.
What is Ras el Hanout?
Ras el Hanout can be translated as top of the shop or “top shelf.” It’s basically the best blend of spices a shop offers. While blends change from brand to brand, family to family, you can make your own following the recipe here. I purchased mine while on a trip in Amsterdam of all places!
Ras el Hanout adds warmth, a little sweetness and a tons of flavor without being spicy to any dish. You can mix it into couscous or quinoa, add vegetables and you have a quick and easy meal with lots of flavor.
The blend I purchased is a mix of coriander, turmeric, cardamom, sea salt, black pepper, clove, cinnamon, and nutmeg. It smells amazing!
How to Make Blended Tomato Soup
In this recipe I use Ras el Hanout to add depth and flavor to a fall favorite, Roasted Tomato Soup.
The soup has a simple based of roasted vegetables that are blended to a smooth puree.
The addition of chickpeas or a cup cooked couscous after blending makes this soup more substantial. Both provide more texture and are commonly served in Moroccan soups.
SOUP MAKING TIP: The flavors in soup need time to develop. While soups can be eaten right away, the second day is when soup flavors really shine.
An easy roasted tomato soup that can be made with fresh or canned whole tomatoes. This soup is flavored with the Moroccan spice Ras el hanout.
- 10 medium san marzano or roma tomatoes roasted
- 2 large carrots peeled and roasted
- 1 large sweet potato peeled and roasted
- 1 small onion or large shallot diced
- 1 Tbs. tomato paste
- 1 Tbs. Ras el Hanout
- 6 cups low sodium vegetable broth
- 1 15oz canned chickpeas, drained and rinsed or 2 cups cooked couscous (optional)
- olive oil
- salt and pepper to taste
Slice tomatoes in half, toss with olive oil and and sprinkle liberally with salt and pepper. Place face down on a parchment lined, rimmed baking sheet.
Chop the sweet potato and carrots into large cubes. Place on a separate rimmed baking sheet lined with parchment. Also toss with olive oil, salt and pepper.
Roast at 400 degrees for about 10-15 minutes (depending on your oven settings) until the tomatoes are soft and caramelized and sweet potatoes and carrots are browning and tender. The tomatoes are usually done in 10-15 min.
While they roast, prepare your other ingredients.
In a large stock pot, heat 1 Tbs olive oil over medium-high heat. Add chopped shallots and cook about 3-4 minutes until soft and translucent. Add the tablespoon of tomato paste, stir it around a few times. Add 1 Tablespoon of Ras el Hanout and mix well. Add 5 cups of vegetable broth, cover and simmer on low.
Once all the vegetables are roasted, let them cool for a few minutes. Use a blender, Cuisinart or immersion blender pureé them with the remaining 1 cup of vegetable broth. You can go completely smooth here or leave some whole pieces.
Add the pureed ingredients to the pot and stir until combined. Add a tsp of salt and simmer until soup is warmed through. Add more salt and pepper to taste.
Optional: Add can of chickpeas or cooked couscous.