Creamy Red Pepper Soup With Smoked Paprika Yogurt A

Name: Creamy Red Pepper Soup With Smoked Paprika Yogurt And Crumbled Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP:; 1 Tablespoon Olive Oil; 1 whole Onion, Diced; 2 cloves Garlic, Minced; 1/4 cups White Wine; 1 whole Carrot, Peeled And Coarsely Chopped; 1 stalk Celery, Coarsely Chopped; 1 whole Medium Sized Potato, Peeled And Diced Into 1-inch Cubes; 3 whole Large Red Peppers, Seeded And Diced; 3 cups Stock (Chicken Or Vegetable); 1 cup Milk; 1/2 teaspoons Salt, To Taste (up To Double This Amount); 1 teaspoon Sugar; 1 teaspoon Balsamic Vinegar; FOR THE SMOKED PAPRIKA YOGURT:; 1/2 cups Yogurt; 1/4 teaspoons Smoked Paprika; FOR THE TOPPINGS:; 1/2 cups Spanish Chorizo, Casings Removed And Coarsely Chopped

Servings: persons

FOR THE SOUP:
1 Tablespoon Olive Oil
1 whole Onion, Diced
2 cloves Garlic, Minced
1/4 cups White Wine
1 whole Carrot, Peeled And Coarsely Chopped
1 stalk Celery, Coarsely Chopped
1 whole Medium Sized Potato, Peeled And Diced Into 1-inch Cubes
3 whole Large Red Peppers, Seeded And Diced
3 cups Stock (Chicken Or Vegetable)
1 cup Milk
1/2 teaspoons Salt, To Taste (up To Double This Amount)
1 teaspoon Sugar
1 teaspoon Balsamic Vinegar
FOR THE SMOKED PAPRIKA YOGURT:
1/2 cups Yogurt
1/4 teaspoons Smoked Paprika
FOR THE TOPPINGS:
1/2 cups Spanish Chorizo, Casings Removed And Coarsely Chopped

1
For the soup:
2
In a large pot, heat olive oil over medium heat. Add the onion and cook until translucent, around 5 minutes. Add the garlic and cook for 1 minute.
3
Add the white wine and cook until volume is reduced in half, around 2 minutes. Make sure to scrape up any brown bits stuck to the bottom of the pan.
4
Add the carrot, celery, potato, red peppers, and stock. Bring to a boil, reduce heat, and simmer until veggies are cooked through, roughly 20 minutes.
5
Using an immersion blender, puree until completely smooth. Stir in the milk, salt, sugar and vinegar. Taste and add more salt if necessary.
6
For the smoked paprika yogurt:
7
Combine yogurt and paprika in a small bowl. Add as needed to the soup.
8
To serve:
9
Dish soup into serving bowls. Add a dollop of yogurt and coarsely chopped chorizo to taste.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE SOUP:, 1 Tablespoon Olive Oil, 1 whole Onion, Diced, 2 cloves Garlic, Minced, and more.

Yes, Creamy Red Pepper Soup With Smoked Paprika Yogurt And Crumbled Chorizo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Red Pepper Soup With Smoked Paprika Yogurt And Crumbled Chorizo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions