Paprika Soup


Get that appetite going by serving this easy to make paprika soup. Ready in 20 minutes, recipe for 4 people.

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Paprika soup
Veronique van Ohmydish

Made by Véronique

Published at 2016-01-04, this recipe is for 4 people and takes 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 16-03-2021

20 minutes 4 people Starters
Paprika soup


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  • 1 litre chicken stock
  • 1 red bell pepper
  • 2 ripe tomatoes
  • 10 basil leaves
  • Jalapeño slices to liking
  • 8 white bell mushrooms
  • 100 gram vermicelli
  • Freshly ground salt and pepper
  • Fresh chives for garnishing
  • Olive oil (not pictured)
Paprika soup ingredients
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Kitchen equipment

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  • Large pan
  • Chef's knife + cutting board
  • Skimmer
  • Immersion blender
  • 4 bowls

Paprika Soup

20 minutes 4 people Starters

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Preparation -- 10 minutes

Clean the white bell mushrooms, rid them of any dirt. Cut the mushrooms into thin slices. Add a little bit of olive oil into the large pan and sauté the sliced mushrooms for 3-4 minutes, along with freshly ground salt and pepper.

Lay out the 4 bowls. Clean the red tomatoes, remove the seeds and slice into small chunks. Finely chop up the basil leaves and jalapeño peppers. Divide the tomatoes, basil, peppers and sautéed mushrooms over the 4 bowls.

Clean and remove seeds from the red bell pepper. Finely dice the red bell pepper and set it aside.  

Paprika soup
Paprika soup

Cooking the paprika soup -- 10 minutes

Add in 1 liter of chicken stock into the large pan, wait for it to nearly boil, then add in the diced red bell pepper. Cook until the paprika is soft, blend using the immersion blender.

Cook the vermicelli until done in the chicken and red bell pepper stock. Divide the vermicelli over the 4 bowls using a skimmer and pour over the liquid too. Season with extra salt and pepper, but keep in mind that the mushrooms were already salted.

By not cooking the tomatoes and mushrooms in the chicken stock, you'll get more flavor in each bowl! when pouring over the hot stock, you're actually cooking the tomatoes and white bell mushrooms in the bowl itself.

Garnish with freshly chopped chives, enjoy!

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