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Harissa Tomato Soup with Cheese Crisps

Harissa Tomato Soup with Cheese Crisps ~ Sumptuous Spoonfuls #harissa #tomato #soup #recipe

This soup is vibrant, colorful, healthy and tasty, and the cheese crisps as a garnish are so fun as dippers. It’s a little like our American favorite of tomato soup with grilled cheese, but without the carbs and adding a zesty African twist. It is comfort food that reminds you to live a little, to savor and enjoy life to its fullest.

My first taste of Harissa happened recently when I made my Harissa Moroccan Chicken with Roasted Peppers & Olives. The recipe used a powdered form of Harissa (recipe is in Ally’s cookbook). The dish wasn’t very spicy, but it was smoky and Mediterranean and very, very tasty. The chicken was delicious–I enjoyed it as chicken and added it to several salads too, but after I’d gobbled up all the chicken, I found I didn’t want to throw away the scrumptious sauce and roasted peppers and olives that were left. It was SO tasty — I couldn’t bear to waste it!

I thought to myself “this sauce would make a really good soup” … and so I set out making a soup from the leftover Harissa sauce. You will need to make the Harissa Chicken first in order to make this soup, but you’ll love both recipes. Personally, I loved being rewarded once again for making that oh-so-scrumptious Harissa Moroccan Chicken.

Harissa Tomato Soup w Cheese Crisps

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: About 1 quart of soup

Harissa Tomato Soup w Cheese Crisps


  • 1 1/3 cups sauce/juice from Harissa Moroccan Chicken recipe (including olives & peppers ... recipe here)
  • 1 pint canned tomatoes (or 1 15-oz. can of tomatoes)
  • 1 teaspoon coconut or vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 - 4 cloves garlic, peeled & chopped
  • 1 teaspoon harissa
  • 1 bay leaf
  • 1/2 cup finely shredded white cheddar cheese.
  • For the cheese crisps:
  • Shredded white cheddar or Italian blend of cheeses


  1. Put the leftover sauce/juice from the Harissa chicken (including some peppers and olives) into a blender along with the tomatoes. Blend until smooth.
  2. Heat the coconut oil in a frying pan over medium heat. Add the onion, celery and garlic along with the harissa. Cook and stir until the onion and celery are tender and the onion is translucent.
  3. Add the bay leaf and the blended tomato mixture. Bring to a boil, then reduce heat to a simmer and cook for about 15 - 20 minutes, stirring occasionally. Stir in the cheese and stir until the cheese is nicely melted.
  4. To make the cheese crisps: Make small piles of shredded cheese on a silicon baking mat. Set in the microwave and microwave on high for 1 - 3 minutes, watching carefully, until the cheese is very bubbly, a little brown on the edges and fully melted/bubbly in the center. Let cool for 5 minutes or so until the crisps remove easily from the mat.
  5. Serve the soup hot with cheese crisps on the side for dipping. If desired, sprinkle the soup bowls with extra harissa and garnish with fresh parsley or basil leaves.


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Harissa Tomato Soup with Cheese Crisps ~ Sumptuous Spoonfuls #harissa #tomato #soup #recipe

This recipe was shared at Foodie Friends Friday, What to Do Weekends, Let’s Get Real and Foppemas Farm Recipe Swap.

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6 Responses

  1. This soup looks hearty and delicious! Love the color, too!

    June 6, 2015 at 9:44 pm

    • Ann

      Thank you, Abby! It was one of those soups that just had to be … I needed to make use of that delicious sauce from Ally’s chicken recipe.

      June 7, 2015 at 10:05 pm

  2. That looks so good!! Do you have any leftovers? 🙂 I have the idea of the Cheese Crisps on Pinterest and can’t wait to try it!

    June 18, 2015 at 4:55 pm

    • Ann

      I think I might have some left … let me look. 😉 … thanks for your kind comment, Jamie.

      June 18, 2015 at 7:07 pm

  3. Kristin Mitchell

    Where is the Harissa chicken recipe required to,make the soup?

    July 10, 2015 at 10:44 am