Moroccan Roasted Red Pepper & Tomato Soup


A warm spicy and creamy Roasted Red Pepper & Tomato soup will be perfect for dinner tonight. When you don’t want to spend hours in the kitchen roasting up red peppers and tomato but still want home cooked meal. This doctored up soup recipe try with my Chili Cilantro Cheese Naan Bites!

Moroccan Roasted Red Pepper & Tomato Soup

Course: SoupsCuisine: Mediterranean


Prep time


Cooking time




  • 1 TJ’s Roasted red pepper and tomato soup

  • 1 cup coconut milk

  • 1 small yellow onion, chopped

  • 4 cloves garlic, minced

  • 3 tbsp Harissa paste

  • 2 tbsp fresh thyme leaves

  • 1 tsp red chili powder

  • 1 tsp cumin powder

  • 1 tbsp olive oil

  • 1/4 cup fresh cilantro, chopped

  • salt & pepper per taste

  • Serve with Chili Cheese Bites


  • Heat the olive oil in a soup pot over medium heat, add the onion and garlic, and season with salt and pepper. Cook 3-4 minutes or until the onion is fragrant and beginning to caramelize. Add the harissa, thyme, half of cilantro, red chili powder, and cumin and cook for a minute.
  • Pour soup from the carton and coconut milk. Let it simmer for 5-10 minutes. Remove from heat and let it cool down a bit; blend the soup with immersion blender and purée until smooth.
  • Stir in the cilantro and season the soup with salt and pepper. Enjoy with Chili Cilantro Cheese Naan Bites!!

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