Tomato And Paprika Soup Recipes

ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP

Roasted red pepper, sweet potato & smoked paprika soup image

Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.

Provided by Emma Freud

Time 40m

Number Of Ingredients 10

Ingredients

1 sweet potato, roughly chopped into dice with the skin still on
1 red pepper, de-seeded and cut into chunks
1 red onion, peeled and cut into chunks
3 garlic cloves, peeled
1 tsp smoked paprika
2 tbsp olive oil
200ml coconut milk
200ml chicken stock
½ tbsp sriracha
1 tsp maple syrup

Steps:

Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

Nutrition Facts : Calories 491 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 21 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium

TOMATO AND PAPRIKA SOUP

Tomato and Paprika Soup image

I made this recipe with ingredients I had in the kitchen today. I was given the last of the tomatos from one of my friends gardens, I had a few potatos, some celery and so I set out to make soup. Wasn't sure what the end result would be, but apparently it is a hit with my family, bless them, I love their encouragement.

Provided by Sueyous

Categories Stocks

Time 1h10m

Yield 2 litre, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs fresh tomatoes, skinned and cut into quarters
4 large potatoes, peeled and chopped
1 large onion, peeled and chopped
2 sticks celery, cut into pieces
3 garlic cloves (optional,)
2 vegetable bouillon cubes
2 tablespoons paprika
1 teaspoon dried basil, fresh is best
500 ml tomato juice
black pepper

Steps:

Peel and chop onion.
Peel and chop potatos.
Wash and chop celery.
Peel garlic chop if preferred.
Place above ingredients in a pan and cover with water. Add stock cubes.
Bring to boil and cook until potatos are cooked.
Add fresh tomatoes, tomato juice and basil.
Cook for a further 15 - 20 minutes.
Add paprika and black pepper to taste.
Allow to cool slightly.
Liquidize and then sieve the soup.
Serve with slices of bread dipped in olive oil.
Soup can be frozen.
.

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