Spanish Tomato, Pepper and Rice Soup Recipe
This soup is something between a tomato soup and a light vegetable and rice stew, inspired by the flavors of the Spanish coast. Tomatoes, peppers and rice cook together in one pot, creating a filling but not too heavy dish. In Spain, similar soups are often served as a simple weekday lunch or dinner, especially when you need to feed a larger family from a single pot.
Tomatoes, peppers and rice cook together in one pot, soaking up the smoky paprika and creating a comforting, Spanish-style soup that is both simple and full of flavor. It’s budget-friendly, easy to scale up for a crowd, and feels like a cross between a classic tomato soup and a light vegetable stew.
Chef's tips
Keep an eye on the rice so it doesn’t overcook – take the soup off the heat as soon as the grains are tender. Taste the tomatoes before adding sugar and adjust the amount depending on their acidity. For extra depth of flavor, lightly toast the smoked paprika in the oil, but only for a few seconds so it doesn’t burn and turn bitter.
How to serve
Serve in warm bowls with crusty bread, garlic toast, or a simple baguette. You can finish each portion with a drizzle of good olive oil and a sprinkle of fresh parsley or oregano. A light green salad on the side turns it into a complete meal.
Ingredients
- canned tomatoes chopped or whole, peeled - 400 g
- vegetable stock - 900 ml
- rice white - 80 g
- red bell pepper - 1 piece
- onion medium - 1 piece
- garlic - 3 cloves
- olive oil - 2 tablespoons
- smoked sweet paprika - 1 teaspoon
- bay leaf - 2 piece
- sugar to balance the acidity of the tomatoes - 0.5 teaspoons
- salt to taste
- black pepper to taste
Preparation
- Peel and finely chop the onion. Wash the pepper, remove the core and seeds, and cut it into small cubes. Peel and chop the garlic.
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes, until it softens and becomes slightly translucent.
- Add the pepper and cook for another 4–5 minutes, stirring, until it softens slightly. Then add the garlic and cook for about 1 minute, until it becomes very fragrant.
- Sprinkle in the smoked paprika, stir quickly, and after 10–15 seconds pour in the canned tomatoes. Add the bay leaves, sugar, and a pinch of salt.
- Pour in the stock, bring to a boil, then add the rice. Stir, reduce the heat to medium, and cook for 15–18 minutes, until the rice is tender but not overcooked.
- Stir the soup every few minutes so the rice doesn’t stick to the bottom of the pot. If the soup becomes too thick, add a little water or more stock.
- Remove the bay leaves. Season the soup with salt and pepper. Serve hot, optionally drizzled with a little olive oil on the plate.
Storage
Zupa zgęstnieje od ryżu podczas przechowywania, więc przy podgrzewaniu dolej trochę wody lub bulionu. Do mrożenia najlepiej odłożyć porcję zanim ryż całkiem zmięknie, wtedy po rozmrożeniu nie będzie papkowaty.
