I keep getting into conversations about cooking. I guess it is obvious: I am obsessed.
I love giving strangers advice on why grilling is the best way to prepare cabbage (PS find that recipe here), or sending them to remote stores in Brooklyn to buy Mejdool dates on the cheap. These conversations always end with people telling me why they don’t cook. “I’m too busy”, “who has time to shop”, or “Seamless is way easier”, are at the top of their self-deprecating excuse list. 
But I want you to be fearless in the kitchen. Nobody is watching, I promise! This is your time. Food that is cooked with care is better, tastier, and healthier, whether it takes five minutes or five hours to prepare. You deserve soup, you deserve this.
The steps that lead to this luscious summer soup are easy: (1) throw a bunch of veggies into a pot with olive oil and salt, (2) cook them a few minutes, (3) add broth, or water; (4) then purée. The ingredients combinations are endless. You could make it in big batches and freeze it for later.
The deep flavor of roasted tomatoes, gives the soup a rich, umami undertones. With a chunky slice of avocado and a good drizzle of olive oil, you can call yourself a master and feel good about yourself. You are a cook.
PrintSmoked Paprika Tomato Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This smoked paprika tomato soup is rich with the deep flavor of roasted tomatoes and a hint of spice, perfect for a quick, comforting meal.
Ingredients
- 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
Instructions
- Place a large pot over medium heat. Add olive oil, onion, carrots, and salt. Cook, stirring occasionally, for 5 to 7 minutes until the onions are soft and translucent.
- Add smoked paprika and chili powder, if using. Cook for another 2 minutes to release the spices’ aroma.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the peeled San Marzano tomatoes and vegetable broth or water. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Remove the pot from heat and let it cool slightly. Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Serve the soup hot, topped with slices of avocado and a drizzle of olive oil.
Notes
This soup can be made in large batches and frozen for later use. Top with tahini, Greek yogurt, or fresh herbs for added flavor. If you prefer a spicier soup, increase the amount of chili powder.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10
- Sodium: 400
- Fat: 7
- Carbohydrates: 20
- Fiber: 5
- Protein: 3
- Cholesterol: 0
Frequently Asked Questions
Can I use fresh tomatoes instead of roasted tomatoes for the Smoked Paprika Tomato Soup?
Yes, you can use fresh tomatoes, but roasting them beforehand will enhance the flavor and give the soup richer umami undertones.
What type of broth works best in this recipe?
A vegetable broth complements the flavors well, but you can also use chicken broth for a different depth of flavor.
How can I store leftover soup for later use?
You can freeze the soup in airtight containers for up to three months, making it easy to reheat and enjoy later.
about 304 carrots?