Smoked Paprika Tomato Soup
Recipe Type: Main, Side
Luscious soups do not have to take hours to create. This roasted tomato soup can be made in no time and topped with tahini, Greek yogurt, avocado, or herbs.
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 3 cups carrots, chopped (about 304 carrots
  • 1 pinch of salt
  • 1 tbsp. smoked paprika (optional)
  • ½ tsp. chili powder (optional)
  • 2 cloves garlic
  • 1 28 oz box of peeled san marzano tomatoes
  • 2 cups water of vegetable broth
To Garnish:
  • A drizzle of olive oil
  • A swirl of tahini
  • A tablespoon of good yogurt
  • Fresh herbs, like cilantro, basil, or parsley
To Serve:
  • A chunky piece of rustic bread
  • Quinoa, barley, or brown rice
  • Avocado (duh!)
  • Hard Boiled or Poached Egg
  1. Place a large pot over medium heat. Add olive oil, onion, carrots, and salt. Cook stirring occasionally for 5 to seven minutes. Add spices if using. Cook for another two minutes. Add garlic and tomatoes. Stir until well incorporated. Add water and bring to a boil. Reduce heat to medium and cook for five to seven minutes. Transfer ingredients to a blender and pulse until silky smooth. Garnish with a drizzle of olive oil, tahini, and fresh herbs. Serve hot with a avocado, quinoa, or a piece of bread.
  2. Lasts about three days in the refrigerator and several months in the freezer.
Recipe by Honest Cooking at