Vegetable Soup reaches peak comfort in this Hungarian-style paprika vegetable soup—tender root vegetables simmered in a paprika-rich broth and finished with a cool swirl of sour cream. It’s the bowl you crave on cold nights: warming, gently smoky from sweet paprika, and silky without feeling heavy. With simple ingredients and minimal prep, this becomes your go-to for quick dinners and satisfying leftovers.
Why This Paprika Soup Works
Hungarian kitchens are famous for paprika-forward cooking, and this soup showcases the spice beautifully. Potatoes, carrots, and parsnips soften into a velvety, sunset-colored broth that’s brightened at the end with tangy sour cream. The result is a wholesome, budget-friendly staple that fits right into Healthy Soup Recipes and Easy Soup Recipes—and it’s just as good reheated for lunch the next day.
Ingredients
- 2 tbsp olive oil or unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tsp sweet Hungarian paprika (plus a pinch hot paprika, optional)
- 2 medium potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 parsnip, peeled and diced (or celery root)
- 1 small red bell pepper, diced
- 1 tbsp tomato paste
- 4 cups vegetable broth
- 1 bay leaf
- ½ tsp fine sea salt, more to taste
- Black pepper to taste
- ½ cup sour cream (room temperature)
- 1 tsp apple cider or white wine vinegar (to finish)
- Chopped parsley, for serving
Instructions
- Build the base: Warm oil in a pot over medium heat. Sauté onion with a pinch of salt until translucent, 5 minutes. Stir in garlic for 30 seconds.
- Bloom the paprika: Take the pot off heat, stir in paprika and tomato paste until fragrant—this prevents paprika from turning bitter. Return to medium heat.
- Simmer: Add potatoes, carrots, parsnip, bell pepper, bay leaf, and broth. Season with salt and pepper, bring to a boil, then reduce to a gentle simmer for 18–22 minutes until vegetables are tender.
- Finish creamy: Remove bay leaf. In a bowl, whisk a ladle of hot broth into the sour cream to temper, then stir the mixture back into the pot off the heat. Add vinegar for brightness; adjust seasoning.
- Serve: Ladle into bowls and top with parsley and an extra dollop of sour cream if you like.
Health Benefits
- Root veggie power: Potatoes and carrots provide potassium, fiber, and beta-carotene for everyday wellness.
- Paprika perks: Paprika brings antioxidants and a gentle warmth that feels soothing without overwhelming heat.
- Balanced satisfaction: A modest swirl of sour cream adds protein and satiety while keeping the soup light.
Make It Yours
- Ultra Creamy: Blend 1–2 cups of the soup and return to the pot for a thicker texture.
- Smoky Note: Add ½ tsp smoked paprika alongside sweet paprika.
- Protein Boost: Stir in cooked white beans before serving.
Meal Prep & Storage
This soup keeps 3–4 days refrigerated. The flavors deepen overnight; reheat gently and add a splash of water if it thickens. It also freezes well without the sour cream—stir that in after reheating.
Serving Ideas
Crusty bread, a sharp green salad, or a simple grain pilaf all pair beautifully. For gatherings, serve in small cups with a tiny sour cream swirl for an elegant starter—perfect for Fall Soup Recipes, Winter Soup, and cold-weather Soup Ideas.
Conclusion
If you’re building a list of Healthy Vegetable Soup favorites, this paprika vegetable classic belongs at the top. It’s simple, comforting, and deeply flavorful—the kind of recipe you’ll pin, make, and keep in rotation all season.
