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
Scale
- 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