Vegetable Soup doesn’t have to simmer all day to taste special—this Hungarian-inspired paprika cream soup brings tender root vegetables together in a velvety, paprika-bright broth crowned with a swirl of sour cream. It’s cozy enough for the coldest weeknight yet light enough to enjoy as a starter. With basic vegetables and a dependable spice jar, you’ll make a restaurant-quality bowl at home.
What Sets This Bowl Apart
Paprika is the star. Blooming sweet Hungarian paprika in warm fat unlocks its vivid color and gentle sweetness, which infuses the broth and wraps the vegetables in comfort. Potatoes give body, carrots add natural sweetness, and parsnip contributes subtle perfume. Sour cream stirred in off the heat finishes the soup with tang and silk. Pin it under Creamy Vegetable Soup for nights when you want rich flavor with minimal work.
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 2–2½ tsp sweet Hungarian paprika (plus a pinch hot paprika, optional)
- 2 medium potatoes, peeled and diced small
- 2 carrots, diced
- 1 parsnip (or celery root), diced
- 1 small red or yellow bell pepper, diced
- 1 tbsp tomato paste
- 4 cups vegetable stock
- 1 bay leaf
- ½ tsp salt, more to taste
- Black pepper to taste
- ½ cup sour cream (room temperature)
- 1 tsp lemon juice or apple cider vinegar
- Chopped parsley, to serve
Instructions
- Sauté aromatics: Heat oil in a pot over medium. Cook onion with a pinch of salt until soft; add garlic for 30 seconds.
- Bloom & color: Off heat, stir in paprika and tomato paste until fragrant and brick-red. Return to medium heat.
- Simmer vegetables: Add potatoes, carrots, parsnip, bell pepper, bay leaf, and stock. Season and simmer gently 18–20 minutes until tender.
- Creamy finish: Remove from heat. Whisk a ladle of hot soup into the sour cream to temper; stir back into the pot. Brighten with lemon juice; adjust seasoning.
- Serve: Ladle into bowls and garnish with parsley and a small sour cream swirl.
Health Benefits
- Vegetable-forward: Root vegetables bring fiber, potassium, and steady energy with minimal saturated fat.
- Smart comfort: Using sour cream at the end lends richness without needing heavy cream.
- Spice lift: Paprika adds color and depth while keeping sodium modest.
Tips & Variations
- Make it thicker: Mash a few potato cubes in the pot or blend a cup of soup and return it to the pot.
- Herb path: Dill gives a Hungarian mushroom-soup vibe; thyme adds woodsy warmth.
- Heat lovers: Stir in a pinch of hot paprika or Aleppo pepper.
Storage & Serving Ideas
Refrigerate up to 4 days; the flavors settle beautifully overnight. Reheat gently and thin with water if needed. Serve with dark rye or a seeded loaf, or pair with a crisp salad. This bowl shines among Fall Soup Recipes and Winter Soup rotations, and it’s perfect when you’re collecting cold-weather Soup Ideas.
Wrap-Up
For anyone searching Vegetarian Soup Recipes that still feel indulgent, this paprika-forward Vegetable Soup delivers. It’s simple, satisfying, and exactly the kind of cozy recipe worth pinning—and repeating—throughout the season.
