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Smoked Paprika Soup

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.