Spanish Tomato Soup with Paprika-Roasted Potatoes

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.


8 servings

Total Time

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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


To add flavor depth, deglaze the pot with sherry. Or if you want to skip the alcohol, use more broth.


Puréeing thickens the soup. A handheld blender is an easy way to do so, but a standard blender also works.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 190

% Daily Value*

Total Fat 7g 10%

Saturated Fat 1g 5%

Cholesterol 0mg 0%

Sodium 554mg 23%

Carbs 28g 9%

Fiber 5g 20%

Protein 4g

*Percent Daily Values are based on a 2,000 calorie diet.

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