Chilled Moroccan Tomato Soup Recipe

Escape to Marrakech with this vibrant and refreshing chilled Moroccan tomato soup! Adapted from the beloved Moosewood Restaurant, this recipe features a fragrant blend of warming spices and a bright, zesty finish. Perfect for a light lunch, summer appetizer, or a unique dinner party starter. Requires 4 hours chilling time for optimal flavor.

Prep Time 15 mins
Cook Time 20 mins
Calories 74.7 kcal
Protein 3g
Rating 4.8 (9 Reviews)
Chilled Moroccan Tomato Soup 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chilled Moroccan Tomato Soup

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How to Make Chilled Moroccan Tomato Soup

  1. Combine 28 ounces (794g) canned crushed tomatoes, 1 (14.5 ounce) can diced tomatoes, undrained, 1 cup vegetable broth, 1/2 cup chopped red onion, and 1/4 cup chopped cilantro in a large bowl or container.
  2. Stir well to combine all ingredients.
  3. In a small skillet over low heat, warm 2 tablespoons olive oil.
  4. Add 2 cloves minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon ground cinnamon. Sauté for 1 minute, stirring constantly, being careful not to burn.
  5. Add the spice mixture to the tomato mixture.
  6. Stir in 2 tablespoons lemon juice, a dash of your favorite hot sauce (or to taste), and 1/2 teaspoon salt (or to taste).
  7. Refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld and the soup to chill thoroughly.
  8. Before serving, taste and adjust seasonings as needed. Garnish with extra cilantro and a swirl of olive oil (optional).

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

27g

Fat

2g

Carbs

3g