Quick Facts
Time: 30 minutes total • Yield: 4 bowls • Skill: Easy • Method: One-pan, blend • Diet: GF, Vegan-friendly (use tahini or dairy-free yogurt)

Introduction

Tomato soup meets weeknight heat with harissa, coriander, and lemon to lift every spoonful. If your usual bowl feels flat, this version turns the dial with aromatic spice and a bright finish, then lets you mellow the burn with a creamy swirl of yogurt or tahini. You get classic comfort in a smoother, bolder package—perfect for busy nights, meal prep, or when you’re craving Fall Soup Recipes that warm fast. The texture is velvety, the flavor layered: smoky warmth from harissa, sun-sweet tomato depth, citrusy zip, and a whisper of coriander. It’s tailor-made for families (spice-adjustable), budget cooks (pantry staples), and anyone who wants a cozy pot in 30 minutes without babysitting. Grab one pot, your blender, and let’s make a tomato soup you’ll actually daydream about.

Craving more cozy bowls? Browse our best Tomato Soup recipes for classic, creamy, and spicy riffs.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing.
• Flexible: yogurt or tahini, stock of choice, spice to taste.
• Balanced flavor: acidity + mild heat + round, savory body.
• Great leftovers: reheats beautifully for 3–4 days.

Tomato Soup — Spicy Harissa, One-Pan, 30 Minutes

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• Author: Lily
• Total Time: 30 minutes
• Yield: 4 bowls
• Diet: Gluten Free

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Description

A weeknight-easy tomato soup layered with harissa, coriander, and lemon for velvety warmth and a bright finish. Customize the heat, blend smooth, and optionally swirl in yogurt or tahini. One pan, ~30 minutes, great for leftovers.

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Ingredients

• 2 tbsp olive oil

• 1 medium yellow onion, chopped

• 3 garlic cloves, sliced

• 2 tbsp tomato paste

• 1–2 tbsp harissa paste (to taste)

• 1 tsp ground coriander

• 1 tsp smoked paprika

• 2 cans (14.5 oz each) crushed or diced tomatoes

• 2 cups low-sodium vegetable stock (more as needed)

• 1 tsp sugar or honey (optional)

• ½ tsp kosher salt, plus more to taste

• Freshly ground black pepper, to taste

• 2–3 tbsp lemon juice (½–1 lemon), to taste

• ½ cup plain yogurt or ¼ cup tahini (optional, for creamy finish)

• Small handful chopped cilantro or parsley, for serving

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Instructions

1. Heat oil in a 10–12″ pot over medium. Add onion + pinch of salt; sauté until translucent, ~5 min.

2. Stir in garlic, tomato paste, harissa, coriander, and smoked paprika; cook until paste darkens and fragrant, 1–2 min.

3. Add tomatoes and 2 cups stock; scrape up any browned bits.

4. Simmer gently 10–12 min until flavors meld and color deepens.

5. Off heat, blend smooth with an immersion blender (or in batches, venting the lid). Adjust thickness with more stock.

6. Stir in lemon juice; season with salt and pepper. Too tangy? Add a pinch of sugar/honey.

7. Optional: Swirl in yogurt or tahini off heat until silky.

8. Top with herbs; rest 1–2 min before serving.

Notes

• What each ingredient does: olive oil carries flavor; onion/garlic build savory base; tomato paste + harissa bloom for depth/heat; coriander + smoked paprika add warmth/smoke; tomatoes add body; lemon brightens; yogurt/tahini add creaminess; herbs lift.

• Must-have: tomatoes, harissa, lemon. Flexible: yogurt/tahini, paprika, herbs.

• Substitutions: shallot for onion; add celery/carrot; fire-roasted tomatoes for extra smoke; Greek or dairy-free yogurt, or tahini.

• Heat control: 1 tsp harissa = mild; 2 tbsp = bold.

• Make-ahead & storage: chill up to 4 days; freeze up to 3 months (add creamy element after reheating).

• Reheat gently with a splash of stock; re-brighten with lemon.

• Lighten: use 1 tbsp oil and/or blend in steamed cauliflower or white beans.

• Toppings: croutons or toasted seeds; extra lemon; chili flakes or chili oil; cilantro/parsley/scallions.

• Pairings: warm flatbread, herbed rice, or a green salad; mint tea or a crisp NA spritz.

• Scaling: doubles well in a 6-quart pot; add stock as needed for silkiness.

• Troubleshooting: too salty → lemon/extra tomatoes/stock; too bland → salt then lemon; too watery → simmer 3–5 min; too spicy → yogurt/tahini + a pinch of sugar.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: soup recipes
• Method: One-pan, blended
• Cuisine: Mediterranean-inspired

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, sliced
• 2 tbsp tomato paste
• 1–2 tbsp harissa paste (to taste)
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 cans (14.5 oz each) crushed or diced tomatoes
• 2 cups low-sodium vegetable stock (more as needed)
• 1 tsp sugar or honey (optional, to balance acidity)
• ½ tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 2–3 tbsp lemon juice (½–1 lemon), to taste
• ½ cup plain yogurt or ¼ cup tahini (for creamy finish; optional)
• Small handful chopped cilantro or parsley, for serving

What each ingredient does — Olive oil: carries flavor; onion/garlic: savory base; tomato paste: umami depth; harissa: heat + smoke; coriander: citrusy warmth; smoked paprika: gentle smokiness; tomatoes: body + tang; stock: thins and seasons; sugar/honey: rounds acidity; salt/pepper: balance; lemon: brightness; yogurt/tahini: creamy finish; herbs: fresh lift.
Must-have: tomatoes, harissa, lemon. Flexible: yogurt/tahini, paprika, herbs.
Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: shallot for onion; add celery or carrot for extra sweetness.
• Heat: adjust harissa from 1 tsp (mild) to 2 tbsp (bold). Add a pinch of chili flakes if your harissa is mild.
• Veg/Base: canned fire-roasted tomatoes for smokier notes; cherry tomatoes (in season) + ½ cup stock.
• Creamy element: Greek-style yogurt, coconut yogurt, or tahini (nutty, dairy-free).
• Diet swaps: vegan—use tahini or dairy-free yogurt; GF—most versions are naturally GF; DF—skip dairy yogurt.
• Budget/time savers: use pre-chopped frozen onions/garlic; jarred harissa.

Equipment Notes

A heavy 10- to 12-inch pot or Dutch oven retains steady heat. An immersion blender means fewer dishes, though a countertop blender works (blend in batches, vent lid). A citrus squeezer helps you finish fast. Keep a ladle and heat-proof spatula nearby for easy tasting and scraping.

Step-By-Step

1. Sauté the base (5 min): Heat oil over medium. Add onion and a pinch of salt; cook until translucent. Why: softening builds sweetness.
2. Bloom flavor (1–2 min): Stir in garlic, tomato paste, harissa, coriander, and smoked paprika. Cook until paste darkens slightly. Why: blooming spices unlocks aroma.
3. Add tomatoes & stock (1 min): Pour in tomatoes and 2 cups stock; stir to dissolve fond. Why: lifts browned bits for richer flavor.
4. Simmer (10–12 min): Maintain a gentle bubble until flavors meld. Visual cue: color deepens, surface glossy.
5. Blend (1–2 min): Off heat, blend smooth (immersion) or carefully in a blender. Return to pot and adjust thickness with more stock.
6. Brighten & balance (1–2 min): Stir in lemon juice, then salt/pepper. Taste. Too tangy? Add a pinch of sugar/honey.
7. Make it creamy (optional, 1 min): Swirl in yogurt or tahini off heat until silky.
8. Finish & rest (1–2 min): Sprinkle herbs. Let sit 2 minutes for flavors to settle.

Doneness cues: glossy surface, spoon leaves a brief line, flavors integrated (no sharp acid or raw spice).

Make-Ahead, Storage & Reheating

• Make-ahead: Chop onion/garlic and measure spices 1–2 days ahead.
• Fridge: Store soup up to 4 days in airtight containers.
• Freeze: Up to 3 months (freeze without yogurt; add creamy element after reheating).
• Reheat: Warm gently on low with a splash of stock or water; re-brighten with lemon.

How to Lighten / Make It Creamy

• Lighten: Use 1 tbsp oil; add extra stock and ½ cup steamed cauliflower or white beans before blending for body.
• Creamy: Blend ¼ of the soup ultra-smooth and return; or swirl in ½ cup yogurt/tahini off heat. If using dairy, temper by mixing a spoonful of hot soup into the yogurt first.

Toppings, Garnishes & Finishes

Crunch: toasted seeds or croutons.
Fresh: cilantro, parsley, or thinly sliced scallions.
Tang/Heat: extra lemon, chili flakes, or a drizzle of chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm flatbread, herbed rice, or a simple green salad. For drinks: sparkling water with lemon, mint tea, or a light, crisp non-alcoholic spritz.

Scaling the Recipe

Double in a 6-quart pot and blend in batches; cool quickly in shallow containers. Halve easily—keep the lemon to taste. If thickening when scaling, add stock in small splashes until silky.

Nutrition & Dietary Notes

Tomatoes bring vitamin C and lycopene; the soup is naturally gluten-free and easily dairy-free. Tahini offers plant fats; yogurt adds protein and probiotics. Check harissa labels if avoiding added sugars.

Troubleshooting

• Too salty? Add lemon, more tomatoes, or a splash of stock.
• Too bland? Salt, then lemon; briefly bloom another ½ tsp harissa in oil and stir in.
• Too watery? Simmer uncovered 3–5 minutes; or blend in a few spoonfuls of white beans.
• Too spicy? Add yogurt/tahini and a pinch of sugar; more stock helps.

FAQs

Can I use frozen/precut ingredients? Yes—frozen chopped onions and minced garlic work well; cook off excess moisture.
Best swaps for harissa? Chili paste + smoked paprika; or a mild chili sauce plus cumin for a gentler profile.
How do I keep it from drying out? Keep the simmer gentle and covered; add stock as needed.
Dairy-free/gluten-free? Use tahini or dairy-free yogurt; it’s naturally GF.
How long does it keep/freeze? 4 days chilled; 3 months frozen (add creamy element after reheating).

Variations

• Lemony Herb: Add zest and extra lemon; finish with dill and parsley.
• Spicy Chipotle: Stir in 1 tsp chipotle paste; balance with a hint of honey and more lemon.
• Creamy Parmesan (vegetarian): Finish with finely grated hard cheese and a splash of milk alternative.

Chef Notes / Test Kitchen Tips

The move that changes everything: bloom the tomato paste and harissa until rusty-red and fragrant before adding liquid. Salt in stages—after sautéing and again after lemon—so the acidity doesn’t trick you into under-seasoning. Expect a sweet spot between 18–22 minutes of simmering for a smooth, integrated flavor.

Conclusion

This weeknight harissa tomato soup works because it layers spice and brightness over a classic base in one pan with easy timing. It keeps 3–4 days, so make extra for lunches. If you loved it, rate the recipe and share your tweaks—I’d love to hear how spicy you went!

If this hits the spot, save it and check out our easiest soup recipes next.