Harissa Tomato Soup
"Harissa tomato soup topped with garlic sourdough croutons, fresh herbs, sea salt flakes, cracked black pepper and drizzled with olive oil! So so comfy and delicious!😋😋😋"
-- @healthy_belly
A Note from Feedfeed

Creamy and perfectly spiced, this tomato soup is just asking for lots of crusty bread for dunking. Fresh herbs liven it up, while still keeping it nostalgic. 

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!


Prep time 5mins
Cook time 35mins
Serves or Makes: 4 - 5


  • 1 tablespoon olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons harissa powder
  • 1 (28 ounce) can crushed tomatoes
  • 2 cups vegetable stock
  • 1 teaspoon sugar
  • 1 cup full fat coconut cream
  • Kosher salt, to taste
  • Black pepper, freshly ground, to taste
  • Croutons, optional
  • Fresh herbs, as garnish


  • Step 1

    In a large pot over medium heat, add the olive oil and cook the onion until soft. Stir in the garlic, tomato paste, and harissa spice mix and cook for 5 minutes more.

  • Step 2

    Add crushed tomatoes, vegetable stock, and sugar. Bring to simmer and cook for 30 minutes.

  • Step 3

    Using a blender or an immersion blender carefully purée the soup. Stir in the cream and season with salt and pepper. Serve warm and top with croutons and fresh herbs.