Casa de Sopa: Smoked Paprika Tomato Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A velvety, deeply flavored tomato soup with a hint of smokiness from paprika, perfect for chilly evenings. This spanish-inspired soups (vegetarian) ready in about 35 minutes pairs olive oil, large, finely diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large, finely diced onion
• 3 cloves, minced garlic
• 2 (28 oz) cans crushed tomatoes
• 1 cup vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 cup heavy cream

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and sauté for 5-7 minutes until golden and translucent, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 2 cans crushed tomatoes, 1 cup vegetable broth, 1 tsp smoked paprika, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes. Simmer uncovered for 20 minutes, stirring occasionally until flavors meld and soup thickens slightly.
3. Step 3: Remove from heat and stir in 1/4 cup heavy cream. Blend with an immersion blender until smooth, or transfer to a regular blender in batches, then return to pot to reheat gently.