Hey friends!
Looking for a bowl of comfort? I’ve got you covered!
Today, I’m diving into a delicious recipe for African tomato soup.
This soup is rich, flavorful, and packed with spices that’ll warm you right up.
Perfect for chilly nights or when you just need something cozy.
Let’s whip up this tasty dish together!
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Ingredients
For the soup base:
- 3 medium yellow onions (diced into 1/2-inch pieces)
- 2 tsp ground cumin
- 1 cup chopped sun-dried tomatoes
- 1 tbsp fresh minced ginger
- 2 pinches kosher salt
- 3 garlic cloves (finely grated for best flavor)
- 5 to 6 cups vegetable broth
- 1 can whole tomatoes
- 1 tbsp harissa paste (I use Mina Harissa)
- 1 tbsp neutral oil (like grapeseed oil)
- 1 tsp ground cinnamon
- 2 tsp ground coriander
- 2 large red bell peppers (diced into 1/2-inch pieces)
For the soup additions:
- 0.5 tsp kosher salt
- 1.5 cups cooked chickpeas (drained and rinsed)
For the couscous:
- 0.5 cup whole wheat couscous
For the garnish:
- 0.5 cup chopped black olives
- 1 tbsp extra-virgin olive oil
- 1.5 tsp fresh lemon juice
- 0.5 cup chopped fresh parsley
- zest of 1 lemon (freshly zested for brightness)
Step 1: Sauté the Onions
In a 6-quart Dutch oven or small stockpot, heat 1 tablespoon of refined coconut oil or another neutral oil over medium-high heat.
Once the oil is shimmering, add 3 chopped medium yellow onions and 2 large pinches of kosher salt.
Cook, stirring occasionally, until the onions have softened and are beginning to brown, about 10 minutes.
Step 2: Add Aromatics and Spices
Turn the heat down to medium, then add 3 grated garlic cloves, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon ground cinnamon, 1 tablespoon harissa paste, and 1 tablespoon minced fresh ginger (or ginger juice if using).
Cook until the mixture becomes fragrant, about 2 minutes.
Step 3: Cook the Bell Peppers
Add 2 large chopped red bell peppers to the pot and cook, stirring occasionally, until they begin to soften, about 5 minutes.
If the mixture becomes dry, add a bit of the broth to keep it moist.
Step 4: Add Tomatoes and Broth
Pour in 5 cups of vegetable stock, 1 (14 1/2-ounce) can of whole tomatoes, and 1 cup of chopped sun-dried tomatoes.
Bring the mixture to a boil, then reduce the heat to maintain a simmer.
Let it simmer for 15 minutes, allowing the flavors to meld together.
Step 5: Prepare Other Ingredients
Meanwhile, in a small saucepan, bring.
