Spanish Red Pepper, Tomato and Rice Soup Recipe
This soup combines the sweetness of red bell pepper, the tang of tomatoes and the gentle heartiness of rice. In Spain, similar dishes are served as the first course of lunch, especially in regions where peppers grow in abundance. The flavor is mild, slightly smoky from the smoked paprika, and the rice makes a bowl of this soup easily stand in for a light main course.
A simple, comforting Spanish-style soup that turns basic pantry ingredients—peppers, tomatoes and rice—into a satisfying, lightly smoky meal in a bowl.
Chef's tips
Use good-quality smoked paprika, as its flavor really defines the character of this soup. If your stock is salty, season at the very end to avoid over-salting.
How to serve
Top each bowl with a drizzle of extra virgin olive oil and, if you like, a few fresh herb leaves such as parsley or oregano. Serve with crusty bread for dipping.
Ingredients
- red bell pepper - 2 piece
- tomatoes canned - 400 g
- rice - 80 g
- vegetable stock - 900 ml
- onion - 1 piece
- garlic - 2 cloves
- smoked paprika - 1 teaspoon
- olive oil - 2 tablespoons
- bay leaf - 1 piece
- salt
- black pepper
Preparation
- Peel the onion and dice it finely. Peel the garlic and chop it finely. Wash the peppers, remove the cores and seeds, slice them into strips, then cut into smaller cubes.
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes, until it softens and becomes slightly translucent. Add the garlic and cook for another 30 seconds, stirring.
- Add the chopped pepper and sauté for 5–6 minutes, stirring from time to time, until it softens slightly.
- Sprinkle in the smoked paprika, stir and cook for about 30 seconds to release its aroma, making sure it doesn’t burn.
- Add the canned tomatoes, bay leaf and pour in the stock. Stir, bring to a boil, then reduce the heat to medium and cook for 10 minutes.
- After 10 minutes, add the rice, stir and cook for another 15–18 minutes over low heat, until the rice is tender but not mushy. Stir occasionally so the rice doesn’t stick to the bottom.
- Remove the bay leaf. Season the soup with salt and pepper to taste. If you like, you can briefly blend the soup a few times so some of the vegetables break down and thicken it, but leave the rice whole.
- Serve hot, optionally drizzled with a little olive oil on top.
Storage
No storage information available for this dish.
This soup is inspired by everyday Spanish home cooking: unfussy, full of vegetables and perfect for using up peppers and rice you already have in the kitchen.
