Smoked Paprika Soup

Experience a velvety, deeply comforting Smoked Paprika Soup that transcends the ordinary. Its robust, earthy flavor, derived from the finest quality smoked paprika, promises a truly unique culinary journey. This sophisticated yet approachable dish delivers profound warmth and complexity in every spoonful, making it perfect for any occasion.

Prepare to elevate your soup game with this masterful creation, blending modern technique with timeless taste. This Smoked Paprika Soup isn’t just a meal; it’s an adventure.

Why You’ll Love This Smoked Paprika Soup

• Unparalleled Depth of Flavor: Authentic smoked paprika delivers a rich, captivating smoky essence.
• Remarkably Simple to Execute: Achieves gourmet results with straightforward, clear instructions.
• Nutrient-Dense & Wholesome: Packed with vibrant vegetables and healthy fats for sustained energy.

Ingredients You’ll Need

As Adam, I advocate for quality. The foundation of an exceptional Smoked Paprika Soup lies in its components. Seek out the best produce and authentic smoked paprika you can find; it genuinely makes all the difference in the final flavor profile.

• 2 tbsp high-quality olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced with precision
• 2 medium carrots, peeled and finely diced
• 2 stalks celery, finely diced for even cooking
• 1 red bell pepper, deseeded and finely diced
• 4 tbsp sweet smoked paprika (pimentón dulce), ensuring a vibrant hue and deep flavor
• 1 tsp hot smoked paprika (pimentón picante), for a subtle, complex heat (optional, adjust to preference)
• 6 cups low-sodium vegetable broth or homemade chicken broth for richness
• 1 (28 ounce) can crushed tomatoes, preferably San Marzano for superior flavor
• 1 cup heavy cream or full-fat coconut milk for luxurious texture
• 1 tsp sea salt, or to taste, for seasoning the Smoked Paprika Soup
• ½ tsp freshly ground black pepper, or to taste
• 2 bay leaves, for aromatic depth
• ¼ cup fresh parsley or cilantro, chopped, for garnish
• 1 tbsp fresh lemon juice, to brighten and balance the flavors of the Smoked Paprika Soup

Substitutions & Variations

For a lighter Smoked Paprika Soup, use full-fat coconut milk or a high-quality plant-based cream instead of heavy cream. Boost the fiber content significantly by adding a can of drained and rinsed cannellini beans or red lentils during the simmering phase. Introduce a layer of umami with a tablespoon of nutritional yeast, or a squeeze of fresh lemon juice at the end to brighten the Smoked Paprika Soup’s profile. Consider roasted red peppers for a deeper, sweeter base.

For added depth and health benefits to your Smoked Paprika Soup, consider incorporating ingredients like cannellini beans or red lentils. For more inspiring soup recipes, check out our Classic French Green Lentil Soup.

Equipment You’ll Need

Modern culinary challenges demand precise tools. For this Smoked Paprika Soup, equip yourself with the following:

• Heavy-bottomed Dutch oven or large stockpot: Essential for even heat distribution and preventing scorching, critical for developing deep flavors.
• Immersion blender: The ultimate tool for achieving that silky-smooth texture directly in the pot, minimizing cleanup.
• Sharp chef’s knife: For precise, consistent dicing of vegetables, ensuring even cooking.
• Cutting board: A stable surface for all your prep work.
• Measuring cups and spoons: Accuracy is key in balancing the bold flavors of the Smoked Paprika Soup.
• Wooden spoon or heat-resistant spatula: For stirring and sautéing.
• Ladle: For serving your magnificent Smoked Paprika Soup.

Step-by-Step Instructions

Crafting this Smoked Paprika Soup requires attention to detail and a methodical approach. Follow these steps for an outstanding result, ensuring every element contributes to the soup’s robust character.

1. Prepare Your Mise en Place: Precisely dice all vegetables – onion, garlic, carrots, celery, and bell pepper. This foundational step is crucial for efficient and even cooking.
2. Sauté Aromatics: Heat the olive oil in your heavy-bottomed Dutch oven or stockpot over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until they soften and begin to caramelize, building the flavor base for your Smoked Paprika Soup.
3. Infuse Garlic & Bell Pepper: Stir in the garlic and red bell pepper. Cook for another 3-4 minutes until fragrant and slightly softened. Do not let the garlic brown excessively.
4. Bloom the Paprika: This is a critical step for maximizing flavor. Remove the pot from the heat briefly. Stir in both the sweet smoked paprika and hot smoked paprika (if using). Cook for just 1 minute, stirring constantly. The residual heat will toast the spices, releasing their full aromatic potential into your Smoked Paprika Soup. Be careful not to burn the paprika, as it can turn bitter.
5. Deglaze and Simmer: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot with your wooden spoon – this adds immense flavor. Add the crushed tomatoes, bay leaves, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for at least 20-25 minutes. This allows the flavors to meld beautifully and the vegetables to become fork-tender, essential for a smooth Smoked Paprika Soup.
6. Achieve Velvety Smoothness: Remove the bay leaves. Using an immersion blender directly in the pot, blend the Smoked Paprika Soup until it reaches a perfectly smooth, creamy consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender, blending until smooth, then return it to the pot.
7. Enrich and Finish: Stir in the heavy cream (or coconut milk) and the fresh lemon juice. Heat gently for 2-3 minutes, just until warmed through; do not boil after adding the cream to prevent separation. Taste and adjust seasonings as necessary. Your Smoked Paprika Soup is nearly complete.
8. Serve with Panache: Ladle the hot Smoked Paprika Soup into bowls. Garnish generously with fresh parsley or cilantro. A drizzle of high-quality olive oil can also add a finishing touch.

Following a structured approach in crafting your Smoked Paprika Soup will enhance its flavor and presentation. To explore another delicious soup option, take a look at our Zucchini Ribbon Lasagna Soup.

Pro Tips for Success

As a pragmatic expert, I offer these technical insights to perfect your Smoked Paprika Soup:

• Ingredient Tempering: Ensure your heavy cream is at room temperature before adding it to prevent any shock to the soup’s emulsion, leading to a smoother finish.
• Paprika Quality is Paramount: Invest in genuine Spanish pimentón. The nuanced smoky notes are irreplaceable. Store it in an airtight container away from light to preserve its potency.
• Deepening Flavor with Sautéing: Do not rush the initial sauté of the aromatics. Allowing them to truly soften and develop a slight caramelization builds an unparalleled depth that forms the backbone of your Smoked Paprika Soup.
• Blending Precision: When using an immersion blender, start at a low speed, keeping the head submerged to prevent splattering. Gradually increase speed as the soup emulsifies. For a standard blender, fill only halfway, hold the lid firmly, and start on low, increasing slowly.
• Lemon’s Role: The fresh lemon juice added at the end is not merely for taste; it is a critical acid component that brightens and balances the rich, smoky flavors, preventing the Smoked Paprika Soup from becoming too heavy. Do not omit it.

Storage & Reheating Tips

To preserve the exquisite flavor of your Smoked Paprika Soup, proper storage is key. Allow the soup to cool completely to room temperature within two hours of cooking. Transfer it to airtight containers.

It will keep beautifully in the refrigerator for up to 3-4 days. For longer storage, freeze the Smoked Paprika Soup for up to 3 months. If you used heavy cream, expect a slight textural change upon thawing, though the flavor remains robust.

To reheat, gently warm on the stovetop over low heat, stirring frequently, until heated through. Avoid aggressive boiling, especially if it contains cream. A splash of extra broth or water can help restore the desired consistency for your Smoked Paprika Soup.

Proper storage is essential for maintaining the flavors of your Smoked Paprika Soup, ensuring it stays fresh for longer. For a hearty alternative, see our guide on Spicy Italian Sausage Lasagna Soup.

What to Serve With This Recipe

This vibrant Smoked Paprika Soup shines brightest when paired with accompaniments that complement its robust profile without overpowering it. Consider these healthy and flavorful options:

• Crusty Whole-Grain Bread: A thick slice of artisanal whole-grain bread is perfect for soaking up every last drop of the rich Smoked Paprika Soup.
• Simple Green Salad: A crisp, fresh salad with a light vinaigrette offers a refreshing contrast to the warmth and creaminess of the soup.
• Garlic & Herb Croutons: Homemade croutons, toasted in olive oil with a touch of garlic and herbs, add a delightful crunch.
• Roasted Asparagus or Broccoli: Lightly roasted vegetables bring a textural contrast and additional nutrients.
• Grilled Cheese Sandwich: For a comforting meal, a classic grilled cheese sandwich provides a familiar, satisfying pairing with this Smoked Paprika Soup.
• Quinoa Salad: A light quinoa salad with fresh herbs and cherry tomatoes can be an excellent, protein-rich side.

Frequently Asked Questions (FAQ)

Can I make this Smoked Paprika Soup vegan?

Absolutely. To make this Smoked Paprika Soup entirely vegan, simply ensure you use vegetable broth and substitute the heavy cream with full-fat coconut milk or another high-quality plant-based cream alternative. The smoky essence of the paprika ensures the flavor remains incredibly rich and satisfying.

What type of smoked paprika should I use for this soup?

For the best Smoked Paprika Soup, I highly recommend using authentic Spanish pimentón. Look for “pimentón de la Vera,” which is traditionally oak-smoked. There are three varieties: dulce (sweet), agridulce (bittersweet), and picante (hot). A combination of sweet and a touch of hot smoked paprika provides the most complex and balanced flavor profile for this Smoked Paprika Soup.

Can I add protein to the Smoked Paprika Soup?

Yes, incorporating protein is an excellent way to make this Smoked Paprika Soup a more complete meal. Cooked and shredded chicken breast, particularly rotisserie chicken, can be stirred in during the final stages. For a plant-based option, consider adding pre-cooked lentils, chickpeas, or white beans with the crushed tomatoes. These additions integrate beautifully and enhance the nutritional value of your Smoked Paprika Soup.

Smoked Paprika Soup is a dish that showcases the rich and smoky flavor of smoked paprika, a key spice in many cuisines. This comforting soup often includes a variety of vegetables and can be enjoyed as a staple in culinary traditions, making it a versatile choice for any meal or occasion. For more details, check this Paprika article.

Final Thoughts

Crafting this Smoked Paprika Soup is an exploration of flavor, a masterclass in modern technique. Embrace the challenge, savor the aromas, and relish the satisfaction of a truly exceptional meal. This recipe isn’t just food; it’s an experience waiting to be shared, leaving a memorable, smoky imprint on your palate. It’s a testament to bold, simple ingredients.

Nutrition Information (per serving)

Approximate values based on 8 servings:

Smoked Paprika Soup

Experience a velvety, deeply comforting Smoked Paprika Soup that transcends the ordinary. Its robust, earthy flavor, derived from the finest quality smoked paprika, promises a truly unique culinary journey. This sophisticated yet approachable dish delivers profound warmth and complexity in every spoonful, making it perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings servings

Course: Main Course

Cuisine: Spanish

Calories: 310

Ingredients Method Notes

Ingredients

  

• 2 tbsp high-quality olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and finely diced
• 2 stalks celery, finely diced
• 1 red bell pepper, deseeded and finely diced
• 4 tbsp sweet smoked paprika
• 1 tsp hot smoked paprika (optional)
• 6 cups low-sodium vegetable broth or homemade chicken broth
• 1 (28 ounce) can crushed tomatoes
• 1 cup heavy cream or full-fat coconut milk
• 1 tsp sea salt, or to taste
• ½ tsp freshly ground black pepper, or to taste
• 2 bay leaves
• ¼ cup fresh parsley or cilantro, chopped
• 1 tbsp fresh lemon juice

Method

 

1. Prepare Your Mise en Place: Dice all vegetables – onion, garlic, carrots, celery, and bell pepper.
2. Sauté Aromatics: Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 8-10 minutes until softened.
3. Infuse Garlic & Bell Pepper: Add garlic and bell pepper, cook for 3-4 minutes.
4. Bloom the Paprika: Remove from heat and stir in sweet and hot paprika for 1 minute.
5. Deglaze and Simmer: Add broth, crushed tomatoes, bay leaves, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes.
6. Achieve Velvety Smoothness: Remove bay leaves, and use an immersion blender to blend until smooth.
7. Enrich and Finish: Stir in cream and lemon juice, heat gently for 2-3 minutes.
8. Serve with Panache: Ladle into bowls and garnish with parsley or cilantro.

Notes

Use high-quality ingredients for the best flavor. Let the soup cool completely before storing. It can be frozen for up to 3 months.