Quick Facts
Time: 35 minutes (10 min prep, 25 min cook) • Yield: 4 generous bowls • Skill: Easy • Method: One-pot stovetop • Diet: Vegan, Gluten-Free
Potato Soup that tastes like a cozy night in Spain but takes just 35 minutes is exactly what busy evenings call for. This Spanish-style paprika potato and pepper soup is built on simple pantry staples: sweet red peppers, smoky paprika, tender potatoes, and a rustic tomato base that feels like it has simmered all day. The broth is naturally thick and hearty thanks to the potatoes, so there is no need for cream or flour, keeping it vegan and naturally gluten-free.
If you love soups that pack bold flavor without a lot of fuss, this one-pan recipe is going straight into your regular rotation. The smoked paprika wraps every spoonful with gentle warmth, while red pepper and tomato keep things bright and vibrant. It is filling enough to be dinner on its own, but light enough that you will still want a slice of bread or a fresh salad on the side.
This soup is perfect for weeknights, cozy fall soup recipes, or anytime you want the comfort of homemade potato soup with minimal chopping and dishes. Make a pot for meal prep, ladle it into jars, and you will have the best potato soup waiting in the fridge for quick lunches or late-night bowls.
Add this Spanish-style bowl to your favorite potato soup recipes when you want something smoky, bright, and still easy enough for a busy weeknight.
Why You’ll Love It
- Weeknight-easy: One pot, simple chopping, and clear timing so dinner is ready in 35 minutes.
- Flexible: Swap peppers, adjust the heat with chili flakes, or blend it smoother like mashed potato soup.
- Balanced flavor: Smoked paprika, tomato, and a splash of acidity give every bite depth without overpowering heat.
- Great leftovers: Thickens slightly in the fridge and reheats into an even richer potato soup the next day.
Smoky Spanish-Style Potato Soup with Peppers (Easy Potato Soup, 35 Minutes)
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Cozy Spanish-style potato soup with sweet red peppers, smoked paprika, and a rustic tomato broth. It’s naturally thick and creamy from the potatoes (no dairy or flour), vegan, gluten-free, and ready in about 35 minutes—perfect for easy weeknights or meal prep.
Ingredients
2 tablespoons olive oil
1 medium red onion, finely chopped
1 large red bell pepper, seeded and diced
4 cloves garlic, minced
2 teaspoons smoked paprika
½ teaspoon chili flakes (more or less to taste)
1 teaspoon ground cumin (optional but delicious)
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
1 can (400 g / about 14 oz) chopped tomatoes
4 cups (1 liter) low-sodium vegetable broth
2 pounds (about 900 g) potatoes, peeled and cut into 1-inch cubes
1–2 tablespoons red wine vinegar or sherry vinegar, to finish
2–3 tablespoons chopped fresh parsley or cilantro, for garnish
Instructions
Prep the vegetables: Peel and cube the potatoes, finely chop the red onion, dice the red pepper, and mince the garlic.
Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and red pepper with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until the onion is soft and translucent and the pepper starts to sweeten.
Bloom the spices: Stir in the garlic, smoked paprika, chili flakes, and cumin. Cook 30–60 seconds, stirring constantly, until fragrant.
Add liquids: Pour in the chopped tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil.
Simmer the potatoes: Stir in the potato cubes. Reduce heat to medium-low and simmer, partially covered, for 20–25 minutes, stirring occasionally, until the potatoes are fork-tender but not falling apart.
Adjust texture: For a chunky soup, leave as is. For a creamier soup, use an immersion blender to briefly blend part of the pot, leaving some potato pieces for texture.
Finish and season: Turn off the heat and stir in 1 tablespoon vinegar. Taste and add more vinegar, salt, or pepper as needed until the flavors are bright and balanced.
Serve: Ladle into bowls and garnish with chopped parsley or cilantro. Serve hot with crusty bread, rice, or a simple green salad.
Notes
Make-ahead: Chop vegetables up to 24 hours in advance and refrigerate. Cooked soup keeps 3–4 days in the fridge or up to 3 months in the freezer.
Reheating: Reheat gently on the stovetop, adding a splash of water or broth if it thickens. Brighten with a squeeze of lemon or extra herbs.
Oil-free: Sauté onion and pepper in a splash of broth instead of oil, then add a drizzle of olive oil at the end if desired.
Spice level: Reduce chili flakes for mild heat, or add more chili flakes / a pinch of cayenne for a spicier soup.
Creamier version: Blend more of the soup and/or stir in a little unsweetened plant milk, coconut milk, or cashew cream off the heat.
Toppings: Try toasted pumpkin seeds, croutons, roasted chickpeas, extra chili oil, or lemon zest for crunch and brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Spanish-inspired
Ingredients
For this Spanish-style potato soup, you will need:
- 2 tablespoons olive oil
- 1 medium red onion, finely chopped
- 1 large red bell pepper, seeded and diced
- 4 cloves garlic, minced
- 2 teaspoons smoked paprika
- ½ teaspoon chili flakes (more or less to taste)
- 1 teaspoon ground cumin (optional but delicious)
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 can (400 g / about 14 oz) chopped tomatoes
- 4 cups (1 liter) low-sodium vegetable broth
- 2 pounds (about 900 g) potatoes, peeled and cut into 1-inch cubes
- 1–2 tablespoons red wine vinegar or sherry vinegar, to finish
- 2–3 tablespoons chopped fresh parsley or cilantro, for garnish
This combination mirrors classic Spanish-style potato soups that use potatoes, peppers, tomatoes, smoked paprika and vegetable stock for a bold but comforting bowl.
What each ingredient does:
- Olive oil: softens vegetables and carries the smoky spices.
- Red onion: adds sweetness and body to the base.
- Red pepper: brings color, natural sweetness, and that signature Spanish-style flavor.
- Garlic: adds savory depth to the broth.
- Smoked paprika: the star of the show, giving warmth and smokiness.
- Chili flakes and cumin: optional heat and earthiness for balance.
- Salt and pepper: basic seasoning to wake everything up.
- Chopped tomatoes: create a rustic, tangy tomato base.
- Vegetable broth: keeps the soup light, vegan, and gluten-free.
- Potatoes: thicken the soup naturally and make it hearty.
- Vinegar: brightens and balances the richness at the end.
- Fresh herbs: add freshness and color just before serving.
Pro tip: Use low-sodium stock so you can season perfectly at the end without the soup becoming too salty.
Substitutions & Swaps
This potato soup is wonderfully flexible, so you can make it work with what you have.
- Aromatics: Swap red onion for yellow or white onion, or add a chopped leek for a sweeter base.
- Peppers: Use orange or yellow peppers instead of red. If you like a more intense flavor, add a small green pepper as well.
- Potatoes: Waxy potatoes (like Yukon gold) hold their shape better, while starchy potatoes give a creamier texture. Use what is in your pantry.
- Broth: Any vegetable broth works; if you only have water, add an extra pinch of salt, smoked paprika, and cumin for flavor.
- Spice level: Dial back the chili flakes for a mild soup, or add extra for more heat.
For diet swaps:
- Oil-free: Sauté the vegetables in a splash of broth instead of oil, then add another drizzle of olive oil at the end for flavor.
- Lower-sodium: Use unsalted broth and adjust the salt right at the end after tasting.
Time savers: pre-chopped onions, jarred minced garlic, or frozen pepper strips can all shave minutes off your prep without sacrificing flavor.
Equipment Notes
You do not need any special gadgets to make this Spanish-style potato soup.
- A heavy-bottomed soup pot or Dutch oven (about 4–5 quarts) is ideal for even heat and gentle simmering.
- A sharp chef’s knife and a sturdy cutting board will make chopping potatoes and peppers quick and safe.
- For a creamier texture, a stick blender or regular blender is helpful to partially blend the soup.
If you prefer to use a soup maker, you can add all of the ingredients and let the machine handle the cooking and blending; this recipe is inspired by a popular soup maker version that uses potatoes, peppers, tomatoes, smoked paprika, and vegetable stock. Line the counter with a towel under the pot or blender to catch any splashes and make cleanup easier.
Step-by-Step: How to Make Spanish-Style Paprika Potato & Pepper Soup
- Prep your vegetables. Peel and cube the potatoes, dice the red onion, and chop the red pepper. Mince the garlic. Getting everything ready before you turn on the heat keeps the cooking process smooth and stress-free.
- Sauté the aromatics. Add the olive oil to your pot over medium heat. When it shimmers, add the onion and pepper with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until the onion softens and turns translucent and the peppers start to sweeten. This builds the flavor base.
- Bloom the spices. Stir in the garlic, smoked paprika, chili flakes, and cumin. Cook for 30–60 seconds, stirring constantly, until fragrant. This step wakes up the spices and infuses the oil with smoky, warm flavor.
- Add tomatoes and broth. Pour in the chopped tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil.
- Simmer the potatoes. Stir in the potato cubes, then reduce the heat to medium-low so the soup simmers steadily. Cook 20–25 minutes, partially covered, until the potatoes are fork-tender but not falling apart. Stir occasionally to prevent sticking.
- Adjust the texture. For a chunkier, potato chowder soup texture, leave the soup as-is. For a creamier style reminiscent of mashed potato soup, use an immersion blender to briefly blend part of the pot, leaving some pieces of potato for texture.
- Finish with brightness. Turn off the heat and stir in 1 tablespoon of vinegar. Taste, then add more salt, pepper, or vinegar as needed until the flavors pop.
- Serve and garnish. Ladle the soup into warm bowls and top with chopped herbs. Serve hot with crusty bread, rice, or a simple green salad.
The soup is done when the potatoes are soft enough to crush gently with a fork, the broth has thickened slightly, and the surface is glossy with a red-orange hue.
Make-Ahead, Storage & Reheating
This potato soup is ideal for make-ahead cooking.
- Make-ahead: You can chop the onion, pepper, and potatoes up to 24 hours in advance and keep them in airtight containers in the fridge.
- Fridge storage: Once cooked, let the soup cool to room temperature, then refrigerate in sealed containers for 3–4 days. The flavors deepen and the texture thickens slightly.
- Freezing: This soup freezes very well for up to 3 months since it contains no dairy. Freeze in individual portions for easy lunches. Leave a little space at the top of each container for expansion.
- Reheating: Reheat gently on the stovetop over low to medium heat, adding a splash of broth or water if it has thickened too much. You can also microwave in 1–2 minute bursts, stirring in between. A fresh squeeze of lemon or extra chopped herbs will revive the flavor.
How to Lighten It or Make It Creamy
You can easily tailor the richness of this potato soup to your mood.
- To lighten: Use just 1 tablespoon of oil, add extra vegetable broth, and stir in additional chopped peppers or a handful of spinach near the end. The potatoes will still give body without added fat.
- To make it creamier (still vegan): Blend a larger portion of the soup until smooth, or stir in a little unsweetened plant-based milk, coconut milk, or cashew cream after turning off the heat.
- If you use dairy milk or cream, add it off the heat and avoid boiling to prevent curdling. Always taste and adjust the seasoning after adding anything creamy since it can mute the salt and acidity.
Toppings, Garnishes & Finishes
A few simple toppings can turn a humble bowl into something special.
- Crunch: Add toasted pumpkin seeds, croutons, or crushed roasted chickpeas for texture.
- Freshness: Shower the soup with chopped parsley or cilantro, thinly sliced scallions, or a little lemon zest.
- Tang and heat: Finish with a squeeze of lemon or lime juice, a drizzle of chili oil, or a pinch of extra chili flakes.
A sprinkle, a swirl, a squeeze—those last seconds before serving are when you can customize every bowl to taste.
Sides & Pairings
This Spanish-style potato soup is hearty but not heavy, so it pairs well with simple sides.
- Serve with slices of warm bread, grilled flatbread, or garlic toast to soak up the tomatoey broth.
- A crisp green salad with a lemony vinaigrette balances the smokiness and adds freshness.
- For drinks, try sparkling water with citrus, a light red grape juice, or a crisp non-alcoholic white-style drink to cut through the richness.
Keep the sides simple so the smoky paprika and potatoes stay center stage.
If you’re planning a cozy menu, pair this with a crisp salad and keep building your collection of comforting soup recipes for chilly nights.
Scaling the Recipe
Cooking for a crowd or just for one? This recipe scales easily.
- To double: Use a larger pot and double every ingredient. Keep the simmer gentle so the potatoes cook evenly, and allow a few extra minutes for them to soften.
- To halve: Halve all the ingredients and use a smaller pot. Check for doneness a few minutes earlier since a smaller volume cooks faster.
- When batch cooking, cool the soup quickly by dividing it into shallow containers before refrigerating or freezing. This helps maintain texture and food safety.
Nutrition & Dietary Notes
This potato soup is naturally vegan and gluten-free when made with GF-certified vegetable broth. Potatoes and tomatoes provide complex carbohydrates, fiber, and vitamin C, while the olive oil brings heart-healthy fats. The soup is low in saturated fat and free from dairy, making it suitable for many diets. If you add toppings like seeds or chickpeas, you will boost the protein and fiber even more.
Always check labels on broth and spices to ensure they align with your dietary needs.
Troubleshooting
Even simple soups sometimes need a little adjustment.
- Too salty? Add a splash of water or broth, stir in more potatoes if you have them, or brighten with an extra teaspoon of vinegar.
- Too bland? Add a pinch of salt, extra smoked paprika, or a squeeze of lemon, then taste again. Salt and acid together often wake up flat flavors.
- Too watery? Simmer uncovered for 5–10 more minutes to reduce, or blend a portion of the soup to naturally thicken.
- Potatoes overcooked? Gently mash some into the broth and stir in a few extra chopped peppers or herbs for fresh texture.
Most issues can be fixed with a few simple tweaks—keep tasting as you go.
FAQs
Can I use frozen or pre-cut ingredients?
Yes. Frozen pepper strips and pre-chopped onions work well. Add them straight to the pot and cook until softened before adding spices.
What are the best potato swaps?
Use any potato you have. Waxy potatoes hold their shape; starchy ones make the soup creamier. You can mix types for a nice balance.
How do I keep it from drying out or sticking?
Keep the heat at a gentle simmer, stir occasionally, and add a splash more broth if the soup becomes too thick while the potatoes finish cooking.
Can I make it dairy-free or gluten-free?
The base recipe is already dairy-free and gluten-free. Just confirm your broth and toppings are GF and plant-based if that matters to you.
How long does it keep and can I freeze it?
It keeps 3–4 days in the fridge and up to 3 months in the freezer. Reheat gently and adjust seasoning after thawing.
Variations
- Lemony Herb: Add extra lemon juice and zest at the end, and finish with plenty of fresh parsley or dill for a brighter, lighter soup.
- Extra Spicy: Use more chili flakes, a pinch of cayenne, or a drizzle of chili oil to turn up the heat.
- Creamy Paprika Potato Soup: Blend most of the soup until silky, then stir in a spoonful of plant-based cream or yogurt just before serving.
Small changes keep this basic recipe exciting week after week.
Chef Notes / Test Kitchen Tips
The biggest flavor boost comes from taking a full minute to bloom the smoked paprika and garlic in the hot oil before adding the liquid. That step infuses the entire pot with deep, smoky flavor instead of leaving the spices tasting raw. Simmering the potatoes gently—no aggressive boiling—keeps them tender without falling apart.
Watch for the timing window: the potatoes are usually perfect between 20 and 25 minutes of simmering. Start checking at 18 minutes by poking a cube with a fork. If it slides in easily but the potato still holds its shape, you are there. Salt lightly early on, then adjust after you stir in the vinegar and give it a minute to meld.
Conclusion
This Spanish-style paprika potato and pepper soup proves that Potato Soup does not have to be heavy or complicated to be deeply satisfying. In just one pot and about half an hour, you get a bowl that is smoky, bright, and loaded with tender potatoes in a rustic tomato broth.
Make a batch on Sunday, enjoy it all week, and remember that it keeps beautifully in the fridge for easy reheat-and-eat meals. When you try it, come back and share how you served it, what toppings you loved, or how you adapted it to your taste.
