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
Units
Scale
- 1 tbsp. (15 ml) olive oil
- 1 onion, chopped
- 3 cups (720 ml) carrots, chopped (about 304 carrots
- 1 pinch of salt
- 1 tbsp. smoked paprika (optional)
- 1/2 tsp. chili powder (optional)
- 2 cloves garlic
- 1 28 oz (795 g) box of peeled san marzano tomatoes
- 2 cups (480 ml) water of vegetable broth
To Garnish:
- A drizzle of olive oil
- A swirl of tahini
- A tbsp 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