Moroccan Spiced Tomato Soup

As promised, I’m going to supply the recipes from the cooking class I taught last week—my last ever in my home (sniff!). 


 Now, on to today’s NAG-friendly recipe. . . .  

This recipe for Moroccan Spiced Tomato Soup was originally given to me by a former office mate, who eventually became a close friend. At the time (late 1980s), I was perpetually in awe of her, as she was somewhat of an anomaly among our colleagues:  the first bona fide vegan I ever knew, she was both incredibly intelligent and incredibly beautiful. Amazonian in height (over six feet tall), she still had something of an ethereal nature about her, with cropped ashen hair and a model’s grace. She spoke with a calming, velvety voice and I loved spending time with her and soaking up details about her alternative (extremely alternative, at the time!) lifestyle.  Although she and I have lost touch over the years, my HH and I still enjoy this soup every winter.  It’s one of our favorites as a hearty and warming dinner.  

Don’t be put off by the ostensibly bizarre inclusion of peanut butter here.  It virtually disappears into the soup and effectively simulates the addition of thick cream.  


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  1. I just made this soup last night and it was awesome! The only change I made was that I used a can of 14 oz tomatoes and then added a bunch of tomatoes from my garden that were over-ripening. It was so good that I want to freeze it and give it to people at Christmas…is that weird?…lol. This soup was so good though. I froze some, but I know it won’t last until Christmas:-)

    • Brooke, thanks so much! I am thrilled that you liked the soup so much (and who doesn’t love soup for Christmas?) 😉 It freezes really well, too. 🙂

  2. You visited Newfoundland?! My home province! 🙂

  3. I love the sound of this! I’ve thickened soups before with peanut butter but never added tomatoes. I definitely have to try this – it looks so simple and delicious. Thanks for recipe!


  1. […] bread or salad is a simple way to feed both body and soul.  Some of my favorite soups are this Moroccan Spiced Tomato Soup, Creamy Potato-Leek Soup, or Spiced Cauliflower […]

  2. […] Moroccan Spicy Tomato Soup from Ricki at Diet, Dessert and Dogs—What a quick and easy soup this is to make! And a crowd pleaser, too! I’ve included it in the “Starters” category, but it could easily be an entrée. I added a cup of tomato juice and used my immersion blender near the end of cooking so this soup would be less chunky. I used Ricki’s secret ingredient—peanut butter (I know … I’m such a spoiler!)—but I would like to use almond butter instead next time. (Note:  That’s how Ricki says that she makes this soup now, but she states that you do have to adjust the other ingredients, namely the amount of tomatoes, to get the right balance with almond butter as the recipe is written for peanut butter.) Moroccan Spicy Tomato Soup from Diet, Dessert and Dogs […]

  3. […] Moroccan Spicy Tomato Soup from Diet, Dessert and Dogs […]

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