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–+ servings
Spanish-Inspired Garlic and Tomato Soup – vegetarian recipe
Stav Kogan

Spanish-Inspired Garlic and Tomato Soup

This Spanish-inspired Garlic and Tomato Soup transforms pantry staples into a rich, vibrant, and soul-warming meal. Topped with a crispy, cheesy crouton, it's the ultimate comfort in a bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 serving
Calories: 275
Ingredients Method Nutrition

Ingredients
  

  • 2.5 Tbs / 37.5 ml (1.3 fl oz) olive oil
  • 3 cloves garlic, pressed or minced
  • 2 Tbs / 12 g (0.42 oz) sweet or smoked paprika
  • 4.5 cups (1080 ml) (1.06 L) Garlic Broth or high-quality vegetable broth
  • 4 cups (950 ml) puréed fresh tomatoes, strained (or one 28-oz can of puréed tomatoes)
  • Sea salt, to taste
  • Hot sauce, to taste
  • Butter, for the bread
  • 6 thick slices of French bread or baguette
  • Grated Parmesan cheese, for topping
  • Use high-quality smoked paprika (pimentón) for an authentic, deep, and smoky Spanish flavor.
  • The key to this soup is not to burn the garlic or the paprika. Burnt paprika tastes incredibly bitter and will ruin the dish. Work quickly when you add it to the hot oil.
  • For a creamier, richer soup, stir in a splash of heavy cream or a dollop of full-fat Greek yogurt just before serving.
  • Use day-old, slightly stale bread for the croutons. It will hold its shape better and absorb the soup without turning to complete mush instantly.

Method
 

  1. Begin by gently heating the olive oil in a large, heavy-bottomed pot or skillet over medium-low heat.
  2. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown. 2.
  3. Remove the skillet from the heat and stir in the paprika. The residual heat will 'bloom' the spice, releasing its incredible aroma. Return to low heat for just a moment, stirring constantly. The instant it begins to sizzle, immediately pour in the broth and the puréed tomatoes to prevent the paprika from burning. 3.
  4. Bring the soup to a gentle simmer and cook for 10 to 15 minutes, allowing the flavors to meld together beautifully.
  5. Taste the soup and season generously with salt and a few dashes of hot sauce for a little kick. 4.
  6. While the soup simmers, prepare the croutons.
  7. Preheat your oven to 400°F / 200°C or set your broiler to high. Butter each slice of French bread and sprinkle generously with grated Parmesan cheese, gently pressing the cheese into the butter. 5.
  8. Bake for about 10 minutes or broil for 2-3 minutes, watching closely, until the cheese is bubbly and the edges are golden brown and crisp. 6. To serve, place one cheesy crouton in the bottom of each of six bowls. Ladle the hot, fragrant soup directly over the crouton and serve immediately.

Nutrition

Calories: 275kcalCarbohydrates: 30gProtein: 9gFat: 13g

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