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