Step 1

In a large soup pot over medium heat add olive oil.

Step 2

Once heated add onion and season with salt, pepper, dried basil, dried oregano, and smoked paprika.

Step 3

Let cook 4-5 minutes, stirring occasionally.

Step 4

Add garlic and let cook for about 40 seconds, stirring frequently to keep from burning.

Step 5

Add diced tomatoes, tomato paste, harissa paste, and chicken broth.

Step 6

Bring to a boil then reduce heat and let simmer for 40-45 minutes.

Step 7

Turn off heat and blend soup using an immersion blender until smooth. If you don’t have an immersion blender you will have to transfer to a regular blender for this part.

Step 8

Turn soup back on low heat and stir the coconut milk or heavy cream. If using coconut milk make sure to get the thick part on the top. Taste soup and adjust seasonings/harissa if need be. If it’s too spicy for you, add more coconut milk or heavy cream.

Step 9

Serve and enjoy!