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.
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
Instructions
Heat oil in a 10–12″ pot over medium. Add onion + pinch of salt; sauté until translucent, ~5 min.
Stir in garlic, tomato paste, harissa, coriander, and smoked paprika; cook until paste darkens and fragrant, 1–2 min.
Add tomatoes and 2 cups stock; scrape up any browned bits.
Simmer gently 10–12 min until flavors meld and color deepens.
Off heat, blend smooth with an immersion blender (or in batches, venting the lid). Adjust thickness with more stock.
Stir in lemon juice; season with salt and pepper. Too tangy? Add a pinch of sugar/honey.
Optional: Swirl in yogurt or tahini off heat until silky.
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