Go Back
+ servings
Hearty Paprika Soup with Carrot and Zucchini
Print Recipe
5 from 3 votes

Paprika Soup with Carrot and Zucchini

This Hearty Paprika Soup with Carrot and Zucchini is a real family favourite. It has a deep, smoky paprika flavour and comes loaded with plenty of vegetables.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: Worldwide
Keyword: carrot, chorizo, courgette, healthy, paprika, smoky, soup, tomato, zucchini
Servings: 4
Calories: 125kcal
Author: Jane Saunders | LittleSugarSnaps


  • 1 White onion (medium)
  • 2 Cloves garlic
  • 300 g/ 10 1/2 oz Carrot
  • 300 g/ 10 1/2 oz Zucchini
  • 75 g/ 2 1/2 oz Chorizo
  • 1 tbsp Paprika (sweet, mild)
  • 2 tbsp Fresh oregano - finely chopped
  • 1x 400g/ 14 oz Tin chopped tomatoes
  • 2 tbsp Tomato puree
  • 1 lt/ 4 cups Vegetable stock
  • Salt & pepper (to taste)


  • Finely chop the onion & chorizo and fry in a large saucepan with 1 tbsp olive oil until the onion begins to soften
  • Crush the garlic cloves and add to the pan
  • Grate the carrot and zucchini finely. (Using a food processor is the quickest and easiest way to do this). Add to the pan and cook for 5 minutes, until the vegetables begin to soften slightly
  • Add the paprika and oregano. Stir in
  • Next pour in the tinned tomatoes along with the tomato puree, the stock and some seasoning. Bring to a simmer, cover with a lid and let cook for 20 minutes
  • Taste and adjust the seasoning as desired
  • Serve immediately or let cool and store (covered) in the fridge for up to 3 days


To make this soup vegetarian, simply omit the chorizo in step 1 and replace with 2 handfuls of cooked black beans in the final few minutes of cooking to warm them through.


Calories: 125kcal | Carbohydrates: 16g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 289mg | Potassium: 582mg | Fiber: 5g | Sugar: 7g | Vitamin A: 13692IU | Vitamin C: 21mg | Calcium: 90mg | Iron: 2mg