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Smoked paprika, piquillo pepper & tomato soup

Smoked paprika, piquillo pepper & tomato soup, a very fiery winter warmer.

Smoked paprika, piquillo pepper & tomato soup

Ready In

40 minutes

Cooking time

35 minutes

Prep time

5 minutes

Serves

6 people

Ingredients
2 tbsp of Arbequina olive oil
2 red chillies (or less, to taste)
1 jar Navarrico piquillo peppers
1 tsp hot smoked pimentón
1 clove garlic, chopped finely
2 tins chopped plum tomatoes
2 tbs PX balsamic vinegar
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Method

  1. Heat 2 tbs of olive oil. Finely dice the chilli (remove the seeds and reduce the quantity of chilli used if you don’t like too much heat).
  2. Chop the piquillo peppers into strips, and slowly fry with the chilli, paprika and a pinch of salt.
  3. After 5 minutes, add the garlic and fry for a further 2 minutes.
  4. Then add the tomatoes and vinegar, bubble gently for 10 minutes, and add the stock. Bring to the boil and simmer for 15 minutes.
  5. Serve drizzled with a good fruity olive oil and a few splashes of PX vinegar.
  6. Cooked chickpeas can also be added to make this even more hearty and wholesome

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Ingredients
2 tbsp of Arbequina olive oil
2 red chillies (or less, to taste)
1 jar Navarrico piquillo peppers
1 tsp hot smoked pimentón
1 clove garlic, chopped finely
2 tins chopped plum tomatoes
2 tbs PX balsamic vinegar
Add all to basket

Add in stock items to your basket

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