Are you looking for a delicious and authentic taste of Spain? Look no further than its rich and varied world of soups! With its Mediterranean climate, Spain has developed a cuisine that is deeply rooted in the use of fresh vegetables, herbs, and aromatics. Its soups are a perfect reflection of this, with bold flavors and vibrant colors. From classic Gazpacho to creamy Sopa de Ajo, there’s something for everyone in this collection of 18 flavorful Spanish soup recipes.
In this article, we’ll take you on a culinary journey through the regions of Spain, highlighting some of the most iconic and beloved soups from each area. Whether you’re looking for a hearty and comforting bowl to warm up with, or a refreshing and light option to enjoy as a starter, these recipes have got you covered.
So grab your spoon and get ready to dive into the rich flavors and aromas of Spain’s soup scene!
Classic Spanish Gazpacho
Gazpacho is a refreshing cold soup originating from Andalusia, Spain. This simple recipe brings together the flavors of ripe tomatoes, cucumbers, bell peppers, and bread to create a delicious and revitalizing summer treat.
Ingredients:
– 2 cups diced fresh tomatoes
– 1 cup diced cucumber
– 1 cup diced red bell pepper
– 1/2 cup stale white bread, torn into pieces
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 2 tablespoons white vinegar
– Water or tomato juice for thinning
Instructions:
1. In a large bowl, combine tomatoes, cucumber, bell pepper, and bread.
2. In a blender or food processor, blend the mixture until smooth.
3. Heat olive oil in a pan over medium heat; add garlic and cook for 1 minute.
4. Add the blended mixture to the pan and stir in smoked paprika (if using).
5. Season with salt, pepper, and vinegar.
6. Chill gazpacho in refrigerator for at least 30 minutes before serving.
7. Thin gazpacho with water or tomato juice if desired.
Cooking Time: None
Creamy Garlic Soup (Sopa de Ajo)
A rich and savory soup that combines the pungency of garlic with the creaminess of heavy cream, perfect for a chilly evening or as a comforting side dish.
Ingredients:
– 4 large cloves of garlic, minced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the garlic and cook for 2-3 minutes or until fragrant.
2. Add the onion and cook until translucent, about 5 minutes.
3. Pour in the chicken broth and bring to a simmer. Reduce heat and let cook for 15 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Spanish Lentil Soup with Chorizo
This classic Spanish soup is a staple of tapas cuisine, combining tender lentils, smoky chorizo, and aromatic vegetables in a rich and savory broth.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 medium carrot, chopped
– 1 medium celery stalk, chopped
– 1 Spanish chorizo sausage, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until tender.
2. Add the lentils, chorizo, diced tomatoes, smoked paprika, salt, and pepper. Stir well.
3. Pour in the water or broth and bring to a boil.
4. Reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Basque Fish Soup (Marmitako)
This hearty soup from the Basque region of Spain is a staple comfort food, made with tender fish, vegetables, and rich broth. With its bold flavors and satisfying texture, Marmitako is perfect for a chilly evening or a filling lunch.
Ingredients:
– 1 pound of white fish (such as cod or hake), cut into large chunks
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 2 medium potatoes, peeled and cubed
– 1 medium red bell pepper, seeded and chopped
– 1 can of diced tomatoes (14.5 oz)
– 4 cups of fish broth or water
– 1 teaspoon of paprika
– Salt and black pepper to taste
– Olive oil for sautéing
Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onions, garlic, potatoes, and bell pepper; cook until vegetables are tender (about 10 minutes).
3. Add fish chunks, diced tomatoes, paprika, salt, and black pepper. Stir well to combine.
4. Pour in fish broth or water, making sure the ingredients are covered.
5. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until fish is cooked through.
6. Serve hot, garnished with chopped parsley or chives if desired.
Cooking Time: 30-40 minutes
Andalusian Tomato and Bread Soup (Salmorejo)
A hearty and comforting soup from Andalusia, Spain, this recipe combines the flavors of ripe tomatoes, crusty bread, and aromatic spices. Perfect for a cold winter’s day or as a quick lunch option.
Ingredients:
– 2 lbs ripe tomatoes, chopped
– 2 cups stale bread, cubed (white or whole wheat)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped tomatoes, bread, smoked paprika, salt, and pepper. Stir well.
5. Pour in the vegetable broth and bring to a simmer.
6. Reduce heat to low and let soup cook for 20-25 minutes or until the bread has broken down and the flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25 minutes
Spanish Chickpea and Spinach Stew (Potaje de Garbanzos)
This hearty stew is a staple of Spanish cuisine, perfect for a cozy meal on a chilly evening. With its creamy chickpeas and wilted spinach, it’s a flavorful and nutritious option that’s sure to please.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/2 teaspoon salt
– 4 cups vegetable broth
– 1 cup fresh spinach leaves
– 2 tablespoons tomato paste
– 1/4 cup water
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, paprika, cumin, and salt. Cook for 1 minute.
3. Add chickpeas, broth, spinach, tomato paste, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until spinach is wilted.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 25-30 minutes
Castilian Garlic Soup (Sopa Castellana)
This classic Spanish soup is a staple of Castile’s culinary tradition, with its rich, creamy broth and pungent garlic flavor. Perfect for a cozy evening meal or as a comforting side dish.
Ingredients:
– 6-8 cloves of garlic, peeled and chopped
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream or whole milk
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the chopped garlic and cook for an additional 2-3 minutes, stirring frequently to prevent burning.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Reduce heat to low and simmer for 15-20 minutes or until the soup has thickened slightly.
5. Stir in the heavy cream or whole milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 30-40 minutes
Spanish Seafood Soup (Sopa de Marisco)
This hearty Spanish seafood soup is a flavorful and comforting dish that’s perfect for a chilly evening. With a medley of fresh seafood, aromatic spices, and a touch of saffron, this soup will transport you to the sun-kissed coast of Spain.
Ingredients:
– 2 cups fish stock (or chicken stock)
– 1 pound mixed seafood (shrimp, mussels, clams, scallops), cleaned and patted dry
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add seafood, fish stock, saffron mixture, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until seafood is cooked through.
3. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-22 minutes
Galician Caldo Gallego
Caldo Gallego is a beloved Galician dish that warms the hearts (and bellies) of many. This recipe honors the classic version, using tender beans, rich broth, and a touch of smokiness to create a comforting and satisfying meal.
Ingredients:
– 1 pound dried white beans (such as cannellini or Great Northern)
– 2 pounds pork bones
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 4 cups chicken broth
– 1/4 cup olive oil
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley for garnish
Instructions:
1. Soak the white beans in water overnight. Drain and rinse.
2. Preheat oven to 375°F (190°C).
3. Roast the pork bones, onion, garlic, carrots, and celery in a large Dutch oven or heavy pot over medium heat for 30 minutes.
4. Add chicken broth, soaked white beans, and olive oil to the pot. Bring to a boil, then reduce heat and simmer for 2-3 hours or until the beans are tender.
5. Season with salt and pepper to taste.
Cooking Time: Approximately 3-4 hours (including soaking time)
Spanish Bean and Sausage Soup (Fabada Asturiana)
A hearty and flavorful soup originating from the Asturias region of Spain, this Fabada Asturiana is a staple in many Spanish households. This recipe combines sweet onions, smoky chorizo, and creamy beans for a comforting and satisfying meal.
Ingredients:
– 1 lb Spanish sausage (chorizo), sliced
– 2 large onions, chopped
– 3 cloves of garlic, minced
– 1 can (14.5 oz) of cannellini beans, drained and rinsed
– 4 cups chicken broth
– 1 cup water
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, cook the chorizo over medium heat until browned, about 5 minutes.
2. Add the onions and garlic; cook until the onions are translucent, about 5-7 minutes.
3. Add the cannellini beans, chicken broth, water, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Catalan Vegetable Soup (Escudella)
A hearty and flavorful soup from Catalonia, Escudella is a staple of Catalan cuisine. This vegetable-based broth is perfect for warming up on a chilly day.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 2 potatoes, peeled and cubed
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add carrots, celery, and potatoes. Cook for an additional 5 minutes.
3. Pour in vegetable broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Spanish Pumpkin Soup (Crema de Calabaza)
Experience the warm, comforting flavors of Spain with this creamy pumpkin soup, perfect for a cozy evening or special occasion.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled and cubed
– 4 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
3. Add the pumpkin cubes and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
4. Use an immersion blender (or transfer soup to a blender in batches) to puree the soup until smooth.
5. Stir in the heavy cream or half-and-half. Heat gently over low heat if needed.
6. Taste and adjust seasoning as desired.
7. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Madrid-style Tripe Soup (Callos a la Madrileña)
This hearty soup is a staple of Spanish cuisine, particularly in Madrid, where it’s often served as a comforting meal. With its rich flavors and tender tripe, this recipe is sure to become a favorite.
Ingredients:
– 1 pound beef tripe
– 4 cups chicken broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 cups chopped tomatoes
– 1 teaspoon paprika
– Salt and pepper, to taste
– Chopped fresh parsley, for garnish
Instructions:
1. Rinse the tripe under cold water, then place it in a large pot with the chicken broth.
2. Bring to a boil, then reduce heat and simmer for 1 hour.
3. Heat the olive oil in a skillet over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes.
4. Add the cooked tripe mixture, chopped tomatoes, paprika, salt, and pepper to the pot. Simmer for an additional 30 minutes.
5. Serve hot, garnished with parsley.
Cooking Time: 1 hour 35 minutes
Spanish Almond Soup (Ajo Blanco)
This refreshing soup from Andalusia, Spain, is a perfect blend of creamy and tangy flavors. Made with almonds, garlic, vinegar, and olive oil, Ajo Blanco is a popular summer treat that’s both nourishing and delicious.
Ingredients:
– 1 cup blanched almonds
– 2 cloves garlic, peeled and minced
– 1/4 cup extra-virgin olive oil
– 1/4 cup white wine vinegar
– 1/2 cup water
– Salt, to taste
Instructions:
1. Blend the almonds, garlic, and 2 tablespoons of the olive oil in a food processor until smooth.
2. In a large bowl, whisk together the remaining olive oil, vinegar, and water.
3. Add the almond mixture to the bowl and whisk until well combined.
4. Season with salt to taste.
5. Chill the soup in the refrigerator for at least 30 minutes before serving.
Cooking Time: None (this is a cold soup)
Spanish Potato and Leek Soup (Porrusalda)
This hearty soup is a staple of Spanish cuisine, perfect for a chilly evening or a comforting meal any time of the year. With its rich potato and leek flavor profile, it’s sure to warm your belly and your heart.
Ingredients:
– 2 large potatoes, peeled and diced
– 2 medium leeks, cleaned and chopped (white and light green parts only)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the diced potatoes, chopped leeks, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the mixture until smooth.
5. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 30-40 minutes
Spanish Rice and Fish Soup (Arroz Caldoso)
This hearty soup combines flavorful Spanish rice with tender fish, creating a comforting and aromatic meal perfect for any occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound fish (such as cod or tilapia), cut into bite-sized pieces
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook rice according to package instructions using 2 cups of water. Set aside.
2. In a large pot, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
3. Add fish pieces; cook for an additional 2-3 minutes or until opaque.
4. Stir in cooked rice, diced tomatoes, saffron mixture, salt, and pepper.
5. Bring soup to a simmer; reduce heat to low and let cook for 10-15 minutes or until flavors have melded together.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spanish Mushroom Soup (Sopa de Setas)
Warm up with this comforting and flavorful Spanish-inspired soup, perfect for a chilly evening. This Sopa de Setas recipe combines earthy mushrooms with aromatic vegetables and savory chicken broth.
Ingredients:
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 carrot, peeled and grated
– 4 cups chicken broth
– 1/2 cup heavy cream or whole milk
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and carrot in olive oil until softened.
2. Add the mushrooms and cook until they release their liquid and start browning.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat and simmer for 20 minutes or until the soup has thickened slightly.
5. Stir in heavy cream or whole milk and smoked paprika.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Spanish Red Pepper and Tomato Soup (Salmorejo Cordobés)
This hearty and flavorful soup is a staple of Spanish cuisine, originating from the region of Andalusia. With its rich tomato base and subtle smokiness from roasted red peppers, it’s a perfect comfort food for any occasion.
Ingredients:
– 2 large red bell peppers
– 3 lbs ripe tomatoes, cored and chopped
– 1 onion, finely chopped
– 4 cloves of garlic, minced
– 1/4 cup olive oil
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 2 cups chicken or vegetable broth
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers for 30-40 minutes, or until charred and blistered.
3. Remove the skin, seeds, and membranes from the roasted peppers.
4. In a large pot, sauté the onion and garlic in olive oil until softened.
5. Add the chopped tomatoes, smoked paprika (if using), salt, and pepper. Cook for 10 minutes.
6. Blend the mixture with an immersion blender or transfer to a blender and puree.
7. Add the roasted red peppers and broth. Simmer for 15-20 minutes or until heated through.
Cooking Time: 45-60 minutes
Summary
Get ready to warm up with these 18 delicious and authentic Spanish soup recipes! From classic Gazpacho to hearty Lentil Soup with Chorizo, and from creamy Garlic Soup to spicy Seafood Soup, there’s something for every taste bud. Explore traditional soups like Basque Fish Soup, Andalusian Tomato and Bread Soup, and Castilian Garlic Soup, as well as modern twists on classic recipes. With a variety of ingredients and flavors, these Spanish soup recipes are sure to become new favorites.
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