Tomato Paprika Soup
This is probably the best tasting tomato soup that I've ever had. The paprika complements the tomatoes incredibly well. It's healthy, full of antioxidants and it's vegan.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Soup
Cuisine International
Servings 4
Calories 190 kcal
- 2 tbsp olive oil
- 1 large onion
- 4-5 cloves of garlic
- 2 bell peppers
- 1 carrot
- 1 small sweet potato
- 2 cans of chopped tomatoes (400g each)
- 3 tsp vegetable stock powder (or 3 cups vegetable broth)
- 2 tbsp tomato paste
- 1 tbsp paprika powder
- 1 tbsp chopped fresh basil (plus a bit more to serve)
Preparing the ingredients
Roughly chop the onions
Peel and press the garlic (until minced) or cut it into small pieces
Cut the bell peppers in half, remove the seeds and then roughly chop it
Peel and cut the carrot into thin slices (not very thin, you're gonna puree the soup in the end anyway)
Peel and cut the sweet potato in cubes
Cooking
Heat up the oil in a soup pot. When the oil is hot enough (don't let it burn), add the onions, bell peppers and carrot. Saute them until the onion becomes translucent (4-5 minutes)
Add the minced garlic and cook another 1-2 minutes until tender
Add the sweet potato, tomato paste, paprika powder, chopped basil and the whole can of chopped tomatoes (including the juices). Stir and let it cook for about 3 minutes
Add the vegetable broth and let it simmer for about 10 minutes on medium heat
Remove the soup from the stove and use the blender to blend all of it. If using an immersion blender, blend it in the pot (just have patience and blend all of it). If using a blender or a food processor wait for the soup to get a bit colder (so that you don't break the blender), place it in the blender/processor and then blend until smooth puree.
Serve with some basil leaves on top of it and some toasted bread on the side
- Use more or less water according to how runny you want your soup to be. I achieved the consistency that I like by using exactly 3 cups.
- I always place the lid on the pot from the beginning when making soups, so as to avoid the moisture from getting out (thus removing the need for more water)
Nutrition Facts
Tomato Paprika Soup
Amount Per Serving
Calories 190
* Percent Daily Values are based on a 2000 calorie diet.