Spicy Tuesday – Smoky Tomato Soup – Smoked Paprika

by | Nov 4, 2020 | Soups, Salads and Sides, Spicy Tuesday

We’re rolling in to soup season – and we want to help you enjoy it! Here’s an easy and fun recipe to make that highlights lively tomato flavor and has fun crunchy croutons to top the delicious soup. Rich tasting from the umami rich tomatoes, the herbs you use are up to you. It’s a great way to clean out some bits and pieces of leftover herbs! 

The spice we are focusing on this week is smoked paprika. Paprika is a rich source of vitamin A, which is in the form of beta-carotene. It also has a lot of iron. It is different than regular paprika in that you dry and smoke the red peppers over an oak fire to get the deep, smoky flavor. It can be made from both sweet and hot pepper varieties. This soup is great with a half of sandwich for a cool, fall day.

Smoky Tomato Soup

Step ONE – THE AROMATICS AND OIL

  • 1/3 Cup Olive Oil
  • 1 Large Yellow Onion, chopped
  • 5 Cloves Garlic, Grated

Step TWO – THE HERBS AND SPICES

  • ½  Tsp Sea Salt
  • ½ Tsp Freshly Ground Black Pepper, to taste
  • 1 TB Smoked Paprika

Step Three – THE LIQUID 

  • 1 Cup Dry Red Wine, (or additional cup broth)
  • 2 Cups Veggie Broth

Step Four – THE VEGETABLES/Herbs/PROTEIN/BEANS/STARCH

  • 4 (15 OZ) Cans Fire Roasted Tomatoes
  • 6 TB Chopped Herbs – Your choice
  • 2 TB Sherry Vinegar

THE GARNISH

*Roasted Parsnip and Carrot Croutons

Heat oil in a large sauté pan over medium-high heat. Add the onion, sea salt, pepper and smoked paprika and cook until soft, then add the garlic. Add the wine, tomatoes, stock, salt, and pepper, and bring to a boil. Reduce heat to medium, cook until tomatoes break down and soup is slightly thick, 45-60 minutes. Stir in the herbs, and vinegar. Use an immersion blender to puree the soup, Serve topped with croutons.

*Roasted Parsnip and Carrot Croutons

  • 2 Large Parsnips
  • 2 Large Carrots
  • Sea Salt and Freshly Ground Black Pepper to Taste
  • 1 TB Chopped Fresh Herbs

Preheat the oven to 400F. Cut your parsnips and carrots into ½” cubes. Toss with the olive oil, sprinkle with salt and pepper and place on a sheet tray. Slide into the oven and roast for 20 minutes or until croutons are crispy brown. Remove and toss with the herbs.

 

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