Tomato and Paprika Soup
Warm, comforting, and bursting with bold flavors, this Tomato and Paprika Soup is the perfect blend of zesty tomatoes and smoky spices. Featuring sweet and smoked paprika, this hearty soup has a rich, velvety texture that comes together effortlessly in just 45 minutes. Sautéed onions, garlic, and red bell pepper build a robust base, while vegetable stock enhances the natural sweetness of the tomatoes. Blended to smooth perfection, it can be garnished with a swirl of heavy cream and fresh parsley for an elegant touch. Ideal as a cozy appetizer or light meal, this easy-to-make soup is best served warm with crusty bread for dipping. Whether you're craving a weeknight comfort dish or a flavorful starter, this recipe is a must-try for soup lovers.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 medium, diced Red bell pepper
- 800 grams, canned or fresh, diced Tomatoes
- 500 milliliters Vegetable stock
- 2 teaspoons Sweet paprika
- 1 teaspoon Smoked paprika
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 100 milliliters (optional, for garnish) Heavy cream
- 2 tablespoons, chopped (for garnish) Fresh parsley
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for another 3-4 minutes, until fragrant and slightly softened.
Add the diced tomatoes to the saucepan. If using canned tomatoes, include their juices. Stir everything together.
Pour in the vegetable stock and bring the mixture to a simmer over medium-high heat.
Add the sweet paprika, smoked paprika, salt, and black pepper. Stir well to combine.
Reduce the heat to low, cover the saucepan, and let the soup simmer for 20 minutes to allow the flavors to meld.
Carefully transfer the soup to a blender or use an immersion blender to blend until smooth. You can leave it slightly chunky if you prefer more texture.
Taste the soup and adjust the seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and drizzle with heavy cream, if desired. Sprinkle with fresh parsley for garnish.
Serve the soup warm with crusty bread or a side salad.
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3627 mg | 158% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 40.5 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3469 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
