Lunch / Dinner
Spanish Tomato Soup with Paprika-Roasted Potatoes
Your taste buds will do a delicious double take when this decidedly American classic borrows from Spanish bar fare.
Not much can improve homemade tomato soup like a hot, crispy potato topping. Besides tasting good, adding paprika-roasted potatoes, pimentostuffed olives, and orange juice to this soup is a take on the tapas classic patatas bravas, fierce (spicy) potatoes.
FOR THE POTATOES, COMBINE:
FOR THE SOUP, SWEAT:
Test Kitchen Tip
Smoked paprika, a staple of tapas dishes, gets its distinct smoky flavor from chile peppers dried over burning oak. If you can’t find it, use Spanish paprika.
Preheat oven to 425°.
For the potatoes, combine 1 Tbsp. oil and 2 tsp. paprika in a large bowl; toss with potatoes. Transfer potatoes to a baking sheet and roast until golden, crispy, and fork-tender, about 40 minutes.
For the soup, sweat onion and garlic in 2 Tbsp. oil in a large pot over medium-low until onion softens, 5 minutes. Stir in 1 Tbsp. paprika, oregano, cumin, and pepper flakes.
Deglaze pot with sherry and cook until nearly evaporated.
Add tomato juice, broth, and tomatoes. Increase heat to high, bring soup to a boil, then reduce to a simmer for 15 minutes; stir in orange juice. Purée soup with a handheld blender until smooth.
Stir in olives and parsley; season with salt and black pepper. Serve bowls of soup with potatoes
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 554mg 23%
Carbs 28g 9%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.