• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Dr Ricki - Your prescription for a best-selling book

Ricki Heller

A healthy lifestyle can be sweet!

  • Home
  • WORK WITH ME
    • GET STARTED
    • KEEP WRITING
    • POLISH YOUR MANUSCRIPT
  • About
  • Press
  • Blog

Moroccan Spiced Tomato Soup

by Ricki Heller 9 Comments

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

moroccantomatosoup2.jpg

 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.  

moroccantomatosoup1.jpg

Moroccan Spiced Tomato Soup

 The combination of creaminess, spices, and tomatoes provides the perfect comfort food for a cool evening.  This is a quick and fabulous soup. Pair with corn bread or a crusty french loaf for a complete meal.  [Note: this soup can easily be made gluten-free with GF ketchup.]

1 large onion, very finely chopped

2 Tbsp. cold-pressed extra virgin olive oil

28-oz can diced tomatoes, with liquid

1 cup smooth natural peanut butter, preferably organic (for ACD, use almond butter)

1/3 cup natural ketchup (for ACD, use 2 Tbsp pure tomato paste plus 1 tsp apple cider vinegar)

1/4-1/2 tsp. ground cloves

1 tsp. ground cumin

1 tsp. hot sauce (such as Tabasco); for ACD, use 1/8 tsp (.5 ml) dried chili flakes

1/4-1/2 tsp. cayenne pepper

1 T. mild chili powder

1/2 tsp. sea salt

2 cups water, or to taste 

In a large pot or dutch oven over medium-high heat, sauté the onion in the olive oil until soft and translucent.   

Pour the tomatoes and liquid into the pot along with the peanut butter and stir well to mix.  Add remaining ingredients and combine well.  

Simmer for 10-15 minutes, stirring occasionally.  Since this scorches easily, take care that the heat isn’t too high.  Serve immediately.  Makes 6 servings; freezes beautifully. 

Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll receive weekly news with information about programs, products, recipes, videos and more. (“We love subscribers, Mum. . . almost as much as we love treats!”)

[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]

Share

Filed Under: ACD Maintenance, ACD Stage One, ACD Stage Three, ACD Stage Two, anti candida diet, blogging, flash in the pan, food allergies, food restrictions, gluten free, grain free, keto, Living Candida-Free, nag diet, nuts, Paleo, recipes, soups, sugar-free, Uncategorized, vegan, vegan candida diet, vegetables Tagged: anti candida diet, anti-candida, dairy free, easy, egg free, food allergies, food sensitivities, gluten free, grain free, healthy, keto, meme, nuts, peanut butter, quick, recipe, savory, soup, spicy, sugar free, tomato, vegan, vegetarian

Reader Interactions

Comments

  1. Brooke says

    September 2, 2011 at 10:55 am

    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:-)

    Reply
    • Ricki says

      September 2, 2011 at 11:15 am

      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. 🙂

      Reply
  2. Lynn says

    November 17, 2012 at 11:47 pm

    You visited Newfoundland?! My home province! 🙂

    Reply
    • Ricki says

      November 18, 2012 at 12:27 am

      How cool! Yes, we loved it. 🙂

      Reply
  3. Natalia Hamell says

    July 29, 2014 at 7:43 pm

    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!

    Reply
    • Ricki Heller says

      July 29, 2014 at 8:24 pm

      It’s incredibly simple, Natalia, and also really quick to make! A definite favorite in our house. 🙂

      Reply

Trackbacks

  1. Recipe for Healthy Gluten-Free Diet: Start this March with a K.I.S.S. says:
    March 6, 2012 at 9:02 am

    […] 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 […]

    Reply
  2. A Gluten-Free, Vegan Thanksgiving (Holiday) Menu with a Little Help from My Friends : gfe–gluten free easily says:
    November 17, 2012 at 4:41 pm

    […] 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 […]

    Reply
  3. Top 10 Peanut Butter (or Nut or Seed Butter) Recipes | gfe--gluten free easily says:
    January 24, 2013 at 9:35 pm

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

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great!

[read more about Ricki...]

As seen on…

Categories

Become a Patron!

Ricki Heller

Footer

  • Home
  • Subscribe
  • About
  • Press
  • Blog
  • Dr Ricki Cooks
  • Privacy Policy
  • Disclosure Policy

Copyright © 2023 · RICKIHELLER.COM