Spanish-Style Paprika Potato Soup — Cozy, Reliable, Weeknight-Ready Potato Soup

Quick Facts
Time: 35 minutes • Yield: 4 servings • Skill: Beginner-friendly • Method: One-pot stovetop • Diet: Vegan, Gluten-Free

Potato Soup that is smoky, vibrant, and packed with vegetables is the kind of recipe you rely on when you need dinner fast but still want something special. This Spanish-style paprika potato and pepper soup brings together tender chunks of potato, sweet red peppers, garlic, and a rustic tomato broth, all tied together with the depth of smoked paprika. It takes humble pantry ingredients and turns them into a bowl of pure comfort.

The texture sits beautifully between brothy and creamy: chunks of potato keep it hearty, while a quick partial blend gives the soup body without a drop of cream. You get all the satisfaction of a rich potato chowder soup with none of the heaviness, and because it is naturally vegan and gluten-free, it fits a wide range of diets.

This recipe is ideal for fall soup recipes, busy weeknights, and make-ahead lunches. Everything cooks in one pot, and from chopping board to table you are looking at about 35 minutes. Once you have made it once, you will start thinking of it as your best potato soup base—ready for countless riffs, toppings, and tweaks.

This version quickly becomes one of those go-to potato soups you rely on whenever you need something hearty, flavorful, and simple.

Why You’ll Love It

• Weeknight-easy: Straightforward steps, no complicated techniques, and dinner on the table in well under an hour.
• Flexible pantry star: Works with different peppers, onions, and potatoes; forgiving if you need to substitute ingredients.
• Balanced flavor: Smoky paprika, sweet peppers, savory garlic, and bright tomato hit all the right notes.
• Leftover-friendly: Thickens and deepens in flavor after a night in the fridge, making it perfect for meal prep.

Spanish-Style Paprika Potato Soup

A smoky, vibrant, one-pot paprika potato soup packed with red pepper, garlic, and a tomato broth. Hearty, naturally vegan and gluten-free, it’s ideal for cozy dinners, busy weeknights, or make-ahead lunches.

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Course: Main Course, Soup

Cuisine: Mediterranean, Spanish

Calories: 268

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 2 tbsp olive oil
• 1 medium red onion, diced
• 1 large red bell pepper, diced
• 4 cloves garlic, minced
• 2 tsp smoked paprika
• 0.5 tsp dried chili flakes (or more to taste)
• 1 tsp ground cumin
• 1 tsp fine sea salt, plus more as needed
• 0.5 tsp freshly ground black pepper
• 1 can (14 oz) chopped tomatoes
• 4 cups vegetable broth (gluten-free if needed)
• 2 lb potatoes, peeled and cut into 1-inch cubes
• 1–2 tsp sugar or maple syrup (optional)
• 1–2 tbsp red wine vinegar or lemon juice
• Fresh parsley or cilantro, chopped, for serving

Equipment

• soup pot or Dutch oven
• wooden spoon or spatula
• immersion blender or blender (optional)
• measuring spoons and cups
• ladle

Method

 

1. Heat the olive oil in your pot over medium heat. Add the diced onion and red pepper with a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until the onion is soft and the pepper starts to caramelize at the edges.
2. Stir in the garlic, smoked paprika, chili flakes, and cumin. Cook for 30–60 seconds, stirring constantly, until fragrant. Do not let the spices scorch.
3. Pour in the chopped tomatoes and stir, scraping up any browned bits from the bottom of the pot to prevent burning.
4. Add the vegetable broth and potatoes. Bring the soup to a gentle boil over medium-high heat.
5. Reduce the heat to medium-low and simmer for 20–25 minutes, partially covered, until the potatoes are fork-tender and the broth has slightly thickened.
6. For a rustic feel, leave the soup chunky. For a creamier style, blend part of the soup with an immersion blender or puree 2–3 cups and return to the pot.
7. Stir in sugar or maple syrup if the soup tastes too acidic. Add the vinegar or lemon juice. Taste and adjust salt, pepper, and acidity.
8. Ladle the soup into bowls and top with chopped herbs. Serve hot and enjoy.

Nutrition

Calories: 268kcalCarbohydrates: 48gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 970mgPotassium: 1210mgFiber: 6gSugar: 7gVitamin A: 1950IUVitamin C: 65mgCalcium: 55mgIron: 2mg

Notes

Garnish with fresh herbs, crunchy toppings like croutons or chickpeas, or a swirl of chili oil for a flavor boost. Soup thickens beautifully overnight — great for meal prep. Add white beans for protein or use coconut milk for a creamier finish.

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Ingredients

• 2 tablespoons olive oil
• 1 medium red onion, diced
• 1 large red bell pepper, diced
• 4 cloves garlic, minced
• 2 teaspoons smoked paprika
• ½ teaspoon dried chili flakes (or more to taste)
• 1 teaspoon ground cumin
• 1 teaspoon fine sea salt, plus more as needed
• ½ teaspoon freshly ground black pepper
• 1 can (400 g / 14 oz) chopped tomatoes
• 4 cups (1 liter) vegetable broth (gluten-free if needed)
• 2 pounds (about 900 g) potatoes, peeled and cut into 1-inch cubes
• 1–2 teaspoons sugar or maple syrup (optional, to balance acidity)
• 1–2 tablespoons red wine vinegar or lemon juice
• Fresh parsley or cilantro, chopped, for serving

What each ingredient does:

• Olive oil: helps vegetables soften and lets the spices bloom.
• Red onion: adds sweetness and body to the base.
• Red bell pepper: adds color and a subtle fruity sweetness.
• Garlic: boosts savory depth.
• Smoked paprika: delivers the smoky Spanish character.
• Chili flakes: provide gentle background heat.
• Cumin: adds warm earthiness.
• Salt and pepper: essential seasoning.
• Tomatoes: create a rustic, tangy base.
• Vegetable broth: provides a flavorful canvas and keeps the soup vegan and gluten-free.
• Potatoes: thicken the soup and make it filling.
• Sugar or maple syrup: optional, to round out acidity.
• Vinegar or lemon: bright finishing note.
• Fresh herbs: bring freshness and color.

Pro Tip: Taste your broth before you start; if it is already salty, reduce the added salt and adjust at the end.

Substitutions & Swaps

You can adapt this potato soup to fit what you have on hand or your dietary preferences.

• Aromatics: Substitute the red onion with yellow or white onion, or add a small diced carrot or celery stalk to create a deeper vegetable base.
• Peppers: Use a mix of red and green peppers for a more traditional feel, or swap in roasted red peppers for extra sweetness.
• Spices: If you only have regular paprika, use it and add a pinch of liquid smoke or extra cumin for complexity.
• Potatoes: Any kind of potato works; peeled baby potatoes can go in whole for a chunkier texture.

Diet and budget options:

• Oil-reduced: Start the vegetables in a couple of tablespoons of broth and add just a drizzle of olive oil at the end.
• Low-budget: Use water plus bouillon instead of boxed broth, and rely on smoked paprika and garlic for flavor.
• Protein boost: Add a can of drained white beans near the end of cooking for extra protein and creaminess.

Precut soup kits, frozen pepper strips, and pre-minced garlic can make prep even faster for extremely busy nights.

Equipment Notes

This recipe is designed for a basic kitchen setup.

• Use a 4–6 quart soup pot or Dutch oven for even heat and enough room to stir.
• A wooden spoon or spatula is ideal for scraping up browned bits when you add the liquid.
• For a smoother texture, a hand blender is handy, but you can also use a regular blender in batches (let the soup cool slightly first).

You can also adapt this recipe to a soup maker by adding all ingredients and letting the machine cook and blend.

Step-by-Step: Spanish Paprika Potato Soup

1. Sauté onion and pepper. Heat the olive oil in your pot over medium heat. Add the diced onion and red pepper with a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until the onion is soft and the pepper starts to caramelize at the edges. This is where the flavor begins.
2. Add garlic and spices. Stir in the garlic, smoked paprika, chili flakes, and cumin. Cook for 30–60 seconds, stirring constantly. You should smell the spices bloom; do not let them scorch.
3. Deglaze with tomatoes. Pour in the chopped tomatoes and stir, scraping up any bits stuck to the bottom of the pot. This keeps them from burning and adds depth to the broth.
4. Add broth and potatoes. Pour in the vegetable broth and stir in the potato cubes. Bring the soup to a gentle boil over medium-high heat.
5. Simmer until tender. Reduce the heat to medium-low and simmer 20–25 minutes, partially covered. Stir occasionally. The soup is ready when the potatoes are fork-tender and the broth has thickened slightly.
6. Adjust texture. For a rustic feel, leave the soup chunky. For a smoother, creamier style, blend a portion of the soup with an immersion blender, or transfer 2–3 cups to a blender and puree before returning it to the pot.
7. Season and finish. Stir in 1 teaspoon of sugar or maple syrup if the tomatoes taste sharp, then add the vinegar or lemon juice. Taste and adjust with more salt, pepper, or acidity as needed.
8. Serve hot. Ladle into bowls and top with chopped herbs. Serve immediately while steaming and fragrant.

You are aiming for potatoes that are soft but not falling apart, a slightly thickened, orange-red broth, and a surface that looks glossy from the olive oil and blended potatoes.

Make-Ahead, Storage & Reheating

This soup is made for batch cooking.

• Make-ahead prep: Chop the onion and pepper and store them together, and keep cubed potatoes submerged in cold water in the fridge for up to 24 hours.
• Fridge storage: Cool the cooked soup quickly, then refrigerate in airtight containers for 3–4 days. It will thicken, which many people love.
• Freezing: Portion into freezer-safe containers, leaving space for expansion. Freeze up to 3 months. For best texture, thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stove over low to medium heat, stirring occasionally. If the soup seems too thick, loosen it with a little water or broth. In the microwave, heat in short bursts and stir between each one to avoid hot spots.

A squeeze of lemon or splash of vinegar just before serving wakes up flavors after storage.

How to Lighten / Make It Creamy

• To lighten: Use 1 tablespoon of oil instead of 2, and add an extra cup of broth. You can also stir in extra chopped tomatoes or a handful of spinach at the end for more volume without heaviness.
• To make it creamier (vegan): Blend more of the soup, or stir in a small amount of coconut milk, cashew cream, or unsweetened oat cream off the heat.
• If you use dairy cream or yogurt, temper it with a bit of hot soup before adding, and do not boil afterward to avoid curdling. Always re-taste and adjust salt and acidity after adding any creamy element.

Toppings, Garnishes & Finishes

Use toppings to change the mood of this potato soup from cozy to bright, from simple to luxurious.

• Crunch: Homemade croutons, toasted pumpkin seeds, or crispy roasted chickpeas.
• Fresh: Chopped parsley, cilantro, or thinly sliced green onions scattered on top.
• Tang and heat: Extra chili flakes, a swirl of chili oil, or a squeeze of lemon or lime.

A sprinkle, a swirl, a squeeze—three tiny moves that make every bowl feel custom.

Sides & Pairings

A steaming bowl of this Spanish paprika potato soup plays nicely with many sides.

• Pair it with a loaf of crusty bread, focaccia, or warm flatbread.
• Add a simple salad with crisp greens, cucumber, and a lemony dressing for freshness.
• For drinks, serve sparkling water with citrus slices or a chilled, light non-alcoholic drink with a hint of fruit to complement the smoky flavors.

These simple sides keep the meal relaxed and weeknight-friendly.

Scaling the Recipe

Feeding more or fewer people is easy with this soup.

• Double batch: Double all ingredients and use a large Dutch oven. Extend the simmer time by a few minutes, checking the potatoes for doneness. Cool leftovers quickly for safe storage.
• Half batch: Halve everything and use a smaller pot to prevent excessive evaporation. Start checking the potatoes a little earlier since smaller volumes cook faster.

If you plan to freeze portions, leave the soup slightly thinner; it will thicken as it cools and after reheating.

Nutrition & Dietary Notes

This potato soup offers a satisfying balance of carbs, fiber, and healthy fats. Potatoes and tomatoes bring vitamins and minerals; olive oil provides monounsaturated fats; peppers and tomatoes add antioxidants. With no dairy or gluten-containing ingredients (assuming gluten-free broth), it is naturally suitable for many diets.

To boost protein, consider adding white beans or serving with a side of legumes or seed-heavy bread. Always verify packaged ingredients, like broth and spices, for gluten or other allergens if needed.

Troubleshooting

Soup too salty?
Add more potatoes if you have them, or dilute with unsalted broth or water and adjust seasoning with vinegar or lemon.

Soup lacks flavor?
Add a pinch of salt, more smoked paprika, or an extra splash of vinegar or lemon juice. Sometimes a bit more acid is all it needs.

Too spicy?
Balance heat with a bit of sugar, maple syrup, or extra potatoes, and serve with a spoonful of plain yogurt or plant-based yogurt on top if you enjoy that.

Too thick or too thin?
Thin with a little broth or water, or simmer uncovered for a few minutes to reduce. Blending a bit more of the soup can also improve body.

FAQs

Can I use frozen peppers or onions?
Yes. Add them straight to the pot from frozen and cook until soft before adding the spices.

What kind of potatoes work best?
Any potatoes will work. Waxy potatoes hold their shape; starchy ones break down more and make the soup creamier.

Can I make this in a slow cooker?
Yes. Sauté the onion, pepper, garlic, and spices first, then transfer everything to the slow cooker with the potatoes, tomatoes, and broth. Cook on low for 6–7 hours or high for 3–4 hours, then adjust seasoning and blend to your preferred texture.

Is this soup freezer-friendly?
Very. Cool completely, freeze in airtight containers, then thaw overnight in the fridge and reheat gently.

How can I add protein while keeping it vegan?
Stir in cooked white beans or chickpeas during the last 10 minutes of cooking, or top bowls with crunchy roasted chickpeas.

Variations

• Roasted Pepper Version: Roast the red pepper under a broiler or over a flame until charred, peel, and add to the soup for a deeper, slightly smoky sweetness.
• Herb-Lover’s Potato Soup: Add a handful of fresh parsley, cilantro, or basil just before blending for a green, herb-forward finish.
• Ultra-Creamy Potato Soup: Blend most of the soup until velvety and finish with a spoonful of plant-based cream or yogurt for extra richness.

These small twists keep the base recipe familiar but endlessly interesting.

Chef Notes / Test Kitchen Tips

Take your time with the first two steps—softening the onion and pepper and blooming the spices. Rushing this can leave your soup tasting flat, while an extra minute or two here creates a complex base. When you add the tomatoes and broth, be sure to scrape the bottom of the pot to lift up any browned bits; that is pure flavor.

Let the soup rest for 5 minutes off the heat before serving. The starch from the potatoes settles and the flavors meld, giving you a slightly thicker, more harmonious bowl. Add your acid (vinegar or lemon) at the very end, tasting as you go, because that is what transforms good potato soup into truly memorable potato soup.

Conclusion

This Spanish-style paprika potato soup shows just how far simple ingredients can go when treated with a little care and a lot of flavor. In one pot and about 35 minutes, you get a cozy, reliable Potato Soup that fits weeknights, meal prep, and chilly weekends alike.

Keep some potatoes, peppers, and smoked paprika on hand and you will always be just a short simmer away from a comforting bowl. When you make it, note your favorite toppings and variations so you can tweak it into your own “house” potato soup in the future.

As you build out your favorite soups, this smoky Spanish-style potato soup is the one you’ll come back to whenever you want big flavor with minimal effort.