Mushroom and Smoked Paprika Soup Recipe

If you’re a fan of rich, earthy flavors with a smoky twist, this Mushroom and Smoked Paprika Soup is your new go-to. It’s a hearty, satisfying dish featuring sautéed mushrooms, aromatic spices, and the subtle heat of smoked paprika, all simmered together for a luxurious bowl of comfort. Perfect as a starter or a light main course, this soup is packed with flavor and surprisingly easy to make.

Ingredients

For the Soup (Serves 4)

• 2 tablespoons olive oil (or butter)
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 pound mushrooms, sliced (a mix of cremini, shiitake, or button mushrooms works best)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 tablespoon tomato paste
• 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
• 1/2 cup heavy cream (or coconut milk for a dairy-free option)
• 1 tablespoon soy sauce or tamari (for a gluten-free option)
• Salt and pepper, to taste

Optional Garnishes

• Fresh parsley or cilantro, chopped
• A drizzle of olive oil or cream
• Croutons or crispy breadsticks

Instructions

Step 1: Sauté the Aromatics

• Heat olive oil in a large pot over medium heat.
• Add the diced onion and sauté for 4-5 minutes until softened and translucent.
• Stir in the garlic and cook for 1 minute until fragrant.

Step 2: Cook the Mushrooms

• Add the sliced mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.

Step 3: Add the Spices

• Stir in the smoked paprika, cumin, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices and deepen their flavor.

Step 4: Build the Soup Base

• Add the tomato paste and stir to coat the mushrooms.
• Pour in the vegetable broth and soy sauce, scraping up any browned bits from the bottom of the pot.
• Bring the soup to a gentle boil, then reduce the heat to low and simmer for 15-20 minutes.

Step 5: Blend for Creaminess

• For a creamy texture, use an immersion blender to purée the soup until smooth. Alternatively, transfer half the soup to a countertop blender, blend until smooth, and return it to the pot. Leave some mushroom chunks for added texture.

Step 6: Add Cream and Adjust Seasoning

• Stir in the heavy cream or coconut milk.
• Taste the soup and adjust the seasoning with salt and pepper as needed.

Step 7: Serve and Garnish

• Ladle the soup into bowls and garnish with fresh parsley, a drizzle of cream or olive oil, and optional croutons.

Serving and Storage Tips

Serving Suggestions

• Pair with crusty bread, sourdough, or garlic toast for a hearty meal.
• Serve alongside a simple green salad or roasted vegetables for a balanced dinner.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Let the soup cool completely before freezing, and leave out the cream until reheating.

Reheating

• Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if the soup thickens too much.

Helpful Notes

1. Mushroom Variety: Use a mix of mushrooms like cremini, shiitake, or portobello for deeper flavor. Wild mushrooms add an even more luxurious taste.
2. Dairy-Free Option: Substitute heavy cream with coconut milk, cashew cream, or unsweetened almond milk.
3. Boost the Smokiness: Add a pinch of smoked sea salt or a dash of liquid smoke for a bolder flavor.
4. Make It Heartier: Stir in cooked lentils, quinoa, or barley for added texture and protein.
5. Thicker Soup: Simmer uncovered for an additional 10 minutes or stir in a small amount of cornstarch slurry.

Tips from Well-Known Chefs

• Yotam Ottolenghi: “For extra depth, roast the mushrooms before adding them to the soup.”
• Nigella Lawson: “A splash of sherry or white wine can elevate the earthy flavors of the mushrooms.”
• Ina Garten: “Use homemade vegetable broth for a fresher, cleaner base.”

Frequently Asked Questions

1. Can I use dried mushrooms?

Yes! Rehydrate them in warm water for 15-20 minutes, then chop and add to the soup. Use the soaking liquid (strained) as part of the broth for extra flavor.

2. What if I don’t have smoked paprika?

Substitute with regular paprika and add a small pinch of cayenne or chili powder for heat.

3. Can I skip the cream?

Absolutely. The soup will still be rich and flavorful without it, or you can blend more of the mushrooms for a naturally creamy texture.

4. What pairs well with this soup?

Crusty bread, a grain-based salad, or a simple side of roasted root vegetables are great companions.

5. Is this soup vegan?

Yes, if you use vegetable broth, coconut milk, and skip the heavy cream, it’s entirely vegan-friendly.

6. Can I make this soup spicy?

Add extra cayenne pepper or a splash of hot sauce for a kick.

7. How do I make it gluten-free?

The soup is naturally gluten-free if you use tamari instead of soy sauce.

8. Can I double the recipe?

Yes, this recipe scales well. Just ensure your pot is large enough to accommodate the extra ingredients.

9. How can I make the soup more filling?

Add cooked rice, quinoa, or small pasta like orzo.

10. Can I add meat?

Sure! Sliced chicken or cooked sausage pairs well with the smoky paprika flavor.