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Spanish Tomato Soup

Posted by Peggy on February 24, 2010

Spanish Tomato Soup
Recipe: Spanish Tomato Soup


  • 1/4 cup extra virgin olive oil
  • 2 medium leeks (white and light green parts only), sliced and washed well
  • 1 green pepper, membranes and seeds removed, chopped
  • 1 red pepper, membranes and seeds removed, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups chicken stock
  • 1 teaspoon Spanish smoked paprika*
  • 1 teaspoon cumin
  • 1/2 cup fresh bread crumbs (from day-old artisan Italian or French bread)
  • Red Pepper flake and chopped parsley, optional garnish


  1. In a heavy-bottomed stockpot or Dutch oven, heat oil to medium. Sauté leeks and peppers, with a pinch of kosher salt, until softened, about 7 minutes.
  2. Add tomatoes, with their liquid, and stock and bring to a boil. Reduce heat to medium-low, stir in paprika and cumin, and simmer an additional 30 minutes.
  3. Stir bread crumbs into soup. When cool enough to handle, purée soup in a food processor or blender. Spoon into individual bowls and garnish with pepper flakes and parsley, if using.

*This is what gives the soup its unique flavor. You'll find it at most groceries in town

Active Time: 15 minutes

Simmer Time: 30 minutes

Number of servings (yield): 6 cups

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