45+ Delicious Spanish Soup Recipes for Every Taste

Spanish cuisine is renowned for its rich flavors, diverse ingredients, and hearty meals. When it comes to comfort food, few things rival a bowl of warm, flavorful Spanish soup.

From the vibrant, seafood-infused Sopa de Mariscos to the earthy, vegetable-packed Sopa de Lentejas, Spanish soups cater to a wide range of tastes and preferences.

These soups are not just meals—they are a celebration of Spain’s culinary heritage, offering a taste of its coastal, rural, and urban landscapes in every spoonful.

Whether you’re craving something light and fresh or a rich, filling stew, there’s a Spanish soup recipe that will satisfy your appetite.

In this article, we will explore 45+ Spanish soup recipes, each bringing unique ingredients and bold flavors to your kitchen.

These soups are perfect for any occasion, from a casual family dinner to a festive gathering.

Join us as we dive into the world of Spanish soups and discover some of the most beloved and delicious recipes the country has to offer.

45+ Delicious Spanish Soup Recipes for Every Taste

Spanish soups are a true reflection of the country’s diverse culinary culture.

From the comforting, slow-cooked stews of the north to the light and refreshing broths of the Mediterranean, these soups showcase the use of fresh, local ingredients and time-honored techniques passed down through generations.

Whether you prefer a rich, meaty soup like Sopa de Cordero (lamb soup) or a lighter, vegetable-based dish like Sopa de Ajo (garlic soup), Spanish soups offer something for everyone.

With over 45 recipes to choose from, you can experience a taste of Spain in your own kitchen.

These soups are perfect for cozy dinners, special occasions, or even as a starter to a larger meal.

As you experiment with these dishes, you’ll not only enrich your culinary skills but also bring a bit of Spanish culture into your home.

So, grab your ingredients and start exploring the world of Spanish soups—there’s no better way to bring warmth, flavor, and tradition to your table.

Spanish Gazpacho

Gazpacho is a refreshing cold soup from Spain, perfect for hot summer days. Originating from Andalusia, this soup is made with fresh vegetables like tomatoes, cucumbers, peppers, and onions. It’s known for its vibrant color and bold flavors. Traditionally served chilled, it offers a balance of tangy, sweet, and savory notes, making it an excellent choice for light lunches or appetizers.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cold water (or vegetable broth)
• Fresh herbs (optional, for garnish)

Instructions:

1. In a blender or food processor, combine the tomatoes, cucumber, red bell pepper, onion, and garlic. Blend until smooth.
2. Add the olive oil, vinegar, salt, and black pepper, and blend again until fully incorporated.
3. Slowly add the cold water or vegetable broth until you reach your desired consistency.
4. Taste and adjust seasoning as needed.
5. Refrigerate the gazpacho for at least 2 hours to chill and allow the flavors to meld.
6. Serve cold, garnished with fresh herbs if desired.

Gazpacho is a quintessential Spanish dish, embodying the essence of Mediterranean summer cuisine. Its fresh, natural ingredients not only provide a burst of flavor but are also a healthy, low-calorie option for a meal or snack. The vibrant color and refreshing taste make it an inviting addition to any table, perfect for warm-weather dining or as a light starter.

Spanish Sopa de Ajo (Garlic Soup)

Sopa de Ajo is a traditional Spanish garlic soup, rich in flavor and warmth. Known for its simplicity, this soup uses garlic as the star ingredient, combined with basic pantry staples like bread, eggs, and paprika. Popular in many regions of Spain, especially Castile, this soup is perfect for cold days, offering a comforting and hearty meal.

Ingredients:

• 10 cloves garlic, thinly sliced
• 4 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 bay leaf
• 2 slices of stale bread, torn into pieces
• 2 eggs
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sliced garlic and cook for 2-3 minutes until fragrant and golden brown (be careful not to burn the garlic).
2. Stir in the smoked paprika and cook for an additional minute.
3. Add the broth and bay leaf, bringing it to a simmer. Let it cook for about 10 minutes to allow the flavors to develop.
4. Add the torn bread pieces to the soup and let them soak for 5 minutes, stirring occasionally.
5. Crack the eggs into the simmering soup, stirring gently to poach them in the broth. Cook for 3-4 minutes, or until the eggs are just set.
6. Season with salt and pepper to taste, and remove the bay leaf.
7. Ladle the soup into bowls, garnish with chopped parsley, and serve.

Sopa de Ajo is a flavorful and satisfying Spanish soup that celebrates the bold taste of garlic. The richness of the broth, combined with the earthiness of the bread and the creamy texture of the poached eggs, makes it a perfect dish for chilly evenings. Its humble ingredients are elevated through careful preparation, offering comfort and warmth with every spoonful. This soup is both a culinary delight and a nourishing experience.

Spanish Caldo Gallego (Galician Broth)

Caldo Gallego is a traditional Spanish soup originating from the region of Galicia in the northwest of Spain. This hearty broth features a blend of greens, typically turnip greens, along with beans, potatoes, and chorizo for added richness and flavor. It’s a perfect comfort food, offering a balance of savory, smoky, and earthy flavors, ideal for colder months.

Ingredients:

• 2 tablespoons olive oil
• 1 chorizo sausage, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 4 cups turnip greens or spinach, chopped
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chorizo slices and cook until browned, about 5 minutes.
2. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3 minutes.
3. Stir in the diced potatoes, white beans, and broth. Bring the soup to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
4. Add the turnip greens (or spinach) to the pot and cook for an additional 5 minutes, until the greens are wilted.
5. Season the soup with salt and pepper to taste.
6. Serve the caldo gallego hot, with crusty bread on the side if desired.

Caldo Gallego is a flavorful and hearty Spanish soup that embodies the flavors of the Galician region. Its simple yet comforting ingredients make it an ideal dish for family gatherings or a nourishing meal on a cold day. The combination of smoky chorizo, tender potatoes, earthy greens, and creamy beans results in a satisfying and balanced bowl of goodness. It’s a perfect representation of Spain’s rich culinary tradition and a dish that offers both comfort and satisfaction.

Spanish Albondigas Soup (Meatball Soup)

Albondigas, or Spanish meatball soup, is a comforting and hearty dish that combines flavorful meatballs with a rich, savory broth. The meatballs are often made from a mixture of beef and pork, seasoned with garlic, herbs, and sometimes rice, creating a tender and aromatic filling. Paired with vegetables and a well-seasoned broth, this soup is perfect for cozy evenings and family meals.

Ingredients:

• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/4 cup cooked rice
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon paprika
• Salt and pepper, to taste
• 4 cups beef or chicken broth
• 2 carrots, sliced
• 2 potatoes, peeled and diced
• 1 onion, chopped
• 1 can (14 oz) diced tomatoes
• 1 bay leaf
• Olive oil for sautéing

Instructions:

1. In a large bowl, combine the ground beef, ground pork, cooked rice, egg, garlic, parsley, paprika, salt, and pepper. Mix until well combined. Form the mixture into small meatballs, about 1 inch in diameter.
2. In a large pot, heat a bit of olive oil over medium heat. Brown the meatballs on all sides, working in batches if needed. Remove and set aside.
3. In the same pot, sauté the chopped onion, carrots, and potatoes for about 5 minutes, until softened.
4. Add the diced tomatoes, beef or chicken broth, and bay leaf. Bring to a simmer and cook for 10 minutes.
5. Return the meatballs to the pot and simmer for an additional 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender.
6. Taste and adjust seasoning with salt and pepper, if needed.
7. Serve hot, garnished with fresh parsley.

Albondigas soup is a beloved Spanish classic that combines juicy meatballs, a rich broth, and tender vegetables. The balance of flavors from the seasoned meatballs, hearty vegetables, and savory broth makes this soup a fulfilling and comforting meal for any occasion. With its easy-to-follow recipe and deeply satisfying taste, it’s a dish sure to please anyone looking for a warm and filling soup experience.

Spanish Pisto (Spanish Vegetable Stew)

Pisto is a Spanish vegetable stew that is similar to ratatouille. Made with a combination of tomatoes, zucchini, eggplant, peppers, onions, and olive oil, this dish is both healthy and flavorful. Often served with a fried egg on top, pisto is a popular dish in Spain, especially in the summer when the vegetables are at their peak. It can be served as a main course or a side dish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 eggplant, chopped
• 3 ripe tomatoes, chopped
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 4 eggs (optional, for topping)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 5 minutes.
2. Add the zucchini and eggplant, cooking for another 5 minutes until they begin to soften.
3. Stir in the chopped tomatoes and smoked paprika, and season with salt and pepper. Let the mixture simmer over low heat for about 20 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
4. If you like, fry eggs in a separate pan to serve on top of the pisto.
5. Spoon the pisto into bowls, top with a fried egg, and garnish with fresh parsley.

Pisto is a wonderfully simple yet satisfying Spanish dish that showcases the flavors of summer vegetables. The richness of the sautéed vegetables combined with the smoky paprika creates a delicious and hearty stew. The fried egg on top adds an extra layer of flavor and texture, making it a well-rounded and nourishing meal. Pisto is not only a great vegetarian option but also a perfect way to enjoy fresh, seasonal ingredients in a Mediterranean-style dish.

Spanish Fideuà (Noodle Paella)

Fideuà is a traditional Spanish dish from the coastal region of Valencia. Often compared to paella, fideuà is made with short noodles instead of rice. This seafood-based soup combines fish, shellfish, and a rich, flavorful broth with the noodles, creating a dish that’s both satisfying and full of coastal Spanish flavors. It’s perfect for those who enjoy the essence of paella but prefer noodles over rice.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon saffron threads
• 4 cups seafood stock
• 1 cup short noodles (fideuà or spaghetti, broken into pieces)
• 1/2 lb squid, sliced
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, scrubbed and debearded
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large paella pan or wide skillet, heat olive oil over medium heat. Add the onion, garlic, and red bell pepper. Sauté for about 5 minutes until the vegetables are soft.
2. Stir in the paprika and saffron threads, cooking for 1 minute to release their flavors.
3. Add the seafood stock and bring the mixture to a simmer. Stir in the noodles, ensuring they are well submerged in the broth. Cook for 5-7 minutes, until the noodles begin to soften.
4. Add the squid, shrimp, and mussels to the pan. Continue to simmer for another 10 minutes, or until the seafood is cooked through and the noodles have absorbed most of the liquid.
5. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Fideuà is a delicious and unique Spanish soup that offers a fresh take on the classic paella. The combination of seafood, saffron, and paprika creates a rich, flavorful broth that pairs perfectly with the tender noodles. This dish is ideal for special occasions or a festive meal with family and friends, bringing the coastal flavors of Spain right to your table. Whether served as a main course or a special treat, fideuà is a dish that’s sure to impress.

Spanish Sopa de Mariscos (Seafood Soup)

Sopa de Mariscos is a classic Spanish seafood soup that combines a variety of fresh seafood with a rich, aromatic broth. Originating from the coastal regions of Spain, this soup is perfect for seafood lovers. With its combination of shrimp, mussels, fish, and a tomato-based broth, it’s a hearty, flavorful dish that offers a taste of the Mediterranean with every spoonful.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, sliced
• 1 stalk celery, chopped
• 1/2 cup white wine
• 4 cups seafood broth
• 2 medium tomatoes, chopped
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, scrubbed and debearded
• 1/2 lb firm white fish (such as cod or hake), cut into chunks
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
2. Add the white wine to the pot, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
3. Stir in the seafood broth, tomatoes, bay leaf, and smoked paprika. Bring the soup to a simmer and cook for about 15 minutes, allowing the flavors to meld.
4. Add the shrimp, mussels, and fish to the pot. Cover and cook for 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley and lemon wedges on the side.

Sopa de Mariscos is a rich, flavorful seafood soup that beautifully captures the essence of Spanish coastal cuisine. The combination of fresh seafood, vegetables, and a well-seasoned broth makes it both hearty and refreshing. With its delicate balance of flavors and tender seafood, this soup is a perfect dish to enjoy on a special occasion or as a comforting meal on a cool evening. It’s a wonderful way to bring the tastes of Spain to your table.

Spanish Crema de Calabaza (Pumpkin Soup)

Crema de Calabaza is a velvety smooth Spanish pumpkin soup that offers a sweet, earthy flavor with a touch of Spanish flair. Often enjoyed during the fall, this soup combines the natural sweetness of pumpkin with aromatic herbs, creating a comforting and warming dish. It’s easy to make and can be served as a starter or a light meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium pumpkin, peeled and cubed (about 4 cups)
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional, for creaminess)
• Fresh parsley, chopped (for garnish)
• Crumbled feta or goat cheese (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, until softened and fragrant.
2. Add the cubed pumpkin to the pot and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, and stir in the cumin, cinnamon, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the pumpkin is tender.
4. Use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
5. Stir in the heavy cream (if using) for extra richness.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley and crumbled feta or goat cheese, if desired.

Crema de Calabaza is a creamy, aromatic Spanish soup that captures the essence of fall with its combination of pumpkin, warm spices, and savory flavors. It’s a light yet satisfying dish, ideal as a starter or a comforting meal on a chilly day. The smooth texture and subtle sweetness of the pumpkin, balanced with the cumin and cinnamon, create a delightful and cozy soup that everyone will enjoy. Whether served on its own or with a side of crusty bread, it’s a perfect dish for any season.

Spanish Sopa de Lentejas (Lentil Soup)

Sopa de Lentejas is a hearty Spanish lentil soup, perfect for nourishing the body and soul. Packed with protein-rich lentils, vegetables, and a smoky touch from chorizo, this soup is both filling and flavorful. It’s a traditional dish that is especially popular during the colder months in Spain, offering warmth and comfort with every bowl.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 potato, peeled and diced
• 1 cup dried lentils, rinsed
• 1/2 lb chorizo, sliced
• 4 cups vegetable or chicken broth
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook until browned, about 5-7 minutes. Remove and set aside.
2. In the same pot, add the chopped onion, garlic, carrot, celery, and potato. Sauté for about 5-6 minutes until the vegetables begin to soften.
3. Stir in the lentils, smoked paprika, bay leaf, and broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Add the cooked chorizo back to the pot and stir to combine. Simmer for an additional 5 minutes to heat through.
5. Season the soup with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Sopa de Lentejas is a rustic and hearty Spanish soup that is both nutritious and comforting. The combination of lentils, vegetables, and smoky chorizo creates a rich, filling soup that’s perfect for a cozy meal. Whether enjoyed on its own or served with a piece of crusty bread, this soup offers a delightful balance of flavors and textures. It’s an excellent choice for anyone looking to enjoy a traditional Spanish dish that’s satisfying, healthy, and full of flavor.

Spanish Sopa de Ajo (Garlic Soup)

Sopa de Ajo is a traditional Spanish garlic soup known for its bold flavors and rich, warming qualities. This hearty dish features garlic as the star ingredient, complemented by smoked paprika, saffron, and a variety of other ingredients. Often associated with rural Spanish cuisine, Sopa de Ajo is a rustic, comforting soup that is perfect for cold weather, providing warmth and depth of flavor.

Ingredients:

• 2 tablespoons olive oil
• 10 cloves garlic, thinly sliced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon saffron threads (optional)
• 4 cups chicken or vegetable broth
• 2 large eggs
• 2 slices of stale bread, torn into pieces
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• A drizzle of olive oil (for finishing)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the garlic slices and sauté until they become golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
2. Stir in the smoked paprika and saffron, cooking for an additional minute to release their flavors.
3. Pour in the broth, bring to a boil, then reduce the heat to a simmer. Add the torn bread pieces and continue to cook for 10-12 minutes, allowing the bread to break down and thicken the soup.
4. Crack the eggs directly into the soup, one at a time, and simmer until the eggs are poached to your desired doneness, about 5 minutes.
5. Season the soup with salt and pepper to taste.
6. Ladle the soup into bowls, garnishing with fresh parsley and a drizzle of olive oil before serving.

Sopa de Ajo is a powerful, flavorful Spanish garlic soup that offers a warming, comforting experience. The garlic is the backbone of the dish, with its earthy, robust taste complemented by smoky paprika and the richness of the eggs. This soup is the perfect antidote for chilly evenings or when you need a soothing dish that is full of heart and soul. Serve it with a side of crusty bread to enjoy the full Spanish culinary experience.

Spanish Sopa de Pescado (Fish Soup)

Sopa de Pescado is a light, yet flavorful Spanish fish soup that showcases fresh, tender fish simmered in a flavorful broth with vegetables and herbs. It’s a dish commonly enjoyed along Spain’s Mediterranean coast, where fresh fish is abundant. The soup’s delicate flavors are complemented by the depth of white wine, tomatoes, and a touch of saffron, making it an ideal choice for seafood lovers.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and sliced
• 1 stalk celery, chopped
• 2 medium tomatoes, chopped
• 1/2 cup dry white wine
• 4 cups fish stock or vegetable broth
• 1/2 teaspoon saffron threads (optional)
• 1 lb firm white fish (such as cod, haddock, or sea bass), cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery, and sauté for 5-7 minutes until the vegetables soften.
2. Stir in the chopped tomatoes and cook for an additional 3-4 minutes until they begin to break down.
3. Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2 minutes.
4. Add the fish stock or vegetable broth, saffron, and bay leaf. Bring the soup to a boil, then reduce to a simmer for about 10-15 minutes.
5. Add the fish chunks and shrimp to the pot. Simmer for another 5-7 minutes, or until the fish is cooked through and the shrimp turn pink.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

Sopa de Pescado is a light and flavorful fish soup that highlights the natural sweetness of fresh seafood. The combination of saffron, wine, and tomatoes infuses the broth with a rich, aromatic flavor, while the tender fish and shrimp add texture and substance. This soup is perfect for those who enjoy delicate seafood dishes, offering a taste of Spain’s coastal regions in every spoonful. It’s ideal as a starter for a larger meal or as a light, satisfying main course.

Spanish Sopa de Fideos (Noodle Soup)

Sopa de Fideos is a comforting Spanish noodle soup that’s both simple and delicious. With a light, flavorful broth made from chicken or vegetable stock, the dish features thin noodles and a variety of seasonings, making it perfect for a quick and satisfying meal. Popular in many Spanish households, this soup is particularly great when you’re looking for something warm and easy to prepare.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium tomato, chopped
• 4 cups chicken or vegetable broth
• 1 cup thin egg noodles (fideuá or similar)
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-6 minutes until softened.
2. Stir in the chopped tomato and cook for another 2-3 minutes until the tomato begins to break down.
3. Pour in the chicken or vegetable broth and bring to a boil. Add the smoked paprika and bay leaf, then reduce the heat to a simmer.
4. Stir in the noodles and cook for about 8-10 minutes, or until the noodles are tender but still al dente.
5. Season the soup with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Sopa de Fideos is a simple yet flavorful Spanish noodle soup that offers a warm, satisfying meal with minimal effort. The combination of tender noodles and aromatic broth makes it an ideal dish for a quick lunch or dinner. Whether enjoyed on its own or paired with a side of crusty bread, this soup offers comfort and nourishment, making it a staple in many Spanish kitchens. Its light, well-seasoned broth is both refreshing and filling—perfect for any occasion.

Spanish Sopa de Lentejas (Lentil Soup)

Sopa de Lentejas is a hearty and filling Spanish lentil soup that combines lentils, vegetables, and sometimes chorizo, creating a flavorful, nutritious meal. A staple in Spanish households, this soup is typically enjoyed in cooler months, providing comfort and warmth with its rich, savory broth. The combination of vegetables, spices, and legumes makes it a perfect vegetarian option, though it can easily be adapted with meat for added depth of flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth or chicken broth
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 1/2 cup diced chorizo (optional, for a non-vegetarian version)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, bell pepper, and garlic. Sauté for about 8-10 minutes until the vegetables are softened.
2. Stir in the cumin, smoked paprika, and bay leaf, cooking for another minute until fragrant.
3. Add the rinsed lentils and broth to the pot, bringing the mixture to a boil. Reduce the heat to low and simmer, covered, for 25-30 minutes or until the lentils are tender.
4. If using, stir in the diced chorizo and cook for an additional 5 minutes until it is heated through.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

Sopa de Lentejas is the ultimate comfort food, packed with protein and fiber from the lentils and a rich depth of flavor from the spices and vegetables. Whether enjoyed as a hearty main course or as a light starter, this Spanish lentil soup is perfect for colder weather or when you’re looking for a filling, nutritious meal. It’s also easily adaptable to suit your preferences, and the addition of chorizo adds a delightful smoky flavor, making this a truly satisfying dish.

Spanish Sopa de Mariscos (Seafood Soup)

Sopa de Mariscos, or Spanish seafood soup, is a flavorful and aromatic dish that combines a variety of fresh seafood with a rich, seasoned broth. Often prepared with shrimp, mussels, clams, and fish, this soup is perfect for seafood lovers who enjoy dishes with a briny, oceanic taste. It’s especially popular along Spain’s coastal regions, where seafood is a key component of the local cuisine. Sopa de Mariscos is a celebration of Spain’s maritime heritage, offering a delicious and satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large tomato, chopped
• 1/2 cup dry white wine
• 4 cups seafood broth or fish stock
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, cleaned
• 1/2 lb clams, cleaned
• 1/2 lb firm white fish, cut into chunks
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (optional)
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Stir in the chopped tomato and cook for 3-4 minutes until the tomato starts to break down.
3. Pour in the white wine and let it simmer for 2-3 minutes, scraping any browned bits off the bottom of the pot.
4. Add the seafood broth, smoked paprika, saffron (if using), and bay leaf. Bring the mixture to a boil, then reduce to a simmer for 10 minutes to allow the flavors to meld.
5. Add the shrimp, mussels, clams, and fish to the pot. Simmer for 5-7 minutes or until the seafood is cooked through and the shells have opened.
6. Discard any unopened mussels or clams. Season the soup with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

Sopa de Mariscos is a vibrant and flavorful seafood soup that perfectly captures the essence of Spain’s coastal cuisine. With its aromatic broth and a variety of tender seafood, this soup is both satisfying and refreshing. Whether served as a light appetizer or a main course, it is a great way to enjoy the fresh flavors of the sea. It’s a dish that brings together the best of Spanish seafood traditions in a warm, comforting bowl.

Spanish Sopa de Cebolla (Onion Soup)

Sopa de Cebolla is a classic Spanish onion soup that is both simple and flavorful. Caramelized onions form the base of this dish, giving it a deep, rich flavor. Often served with crusty bread and melted cheese on top, this soup is similar to its French counterpart but has its own distinct Spanish touch. Ideal for a light dinner or as an appetizer, Sopa de Cebolla is a comforting dish that will surely warm you up.

Ingredients:

• 2 tablespoons olive oil
• 3 large onions, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon thyme (dried or fresh)
• 1 bay leaf
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine
• 2 slices of stale baguette or crusty bread
• 1 cup grated Manchego cheese (or other Spanish cheese)
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sliced onions and sauté, stirring occasionally, for about 15-20 minutes, until the onions are deeply caramelized and golden brown.
2. Stir in the minced garlic, thyme, and bay leaf, and cook for an additional 2 minutes until fragrant.
3. Add the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine cook off for about 2 minutes.
4. Pour in the broth, bring the soup to a boil, then reduce the heat to a simmer for about 10 minutes. Season with salt and pepper to taste.
5. While the soup is simmering, toast the bread slices in the oven until crisp and golden.
6. To serve, ladle the soup into bowls, place a piece of toasted bread on top, and sprinkle generously with grated Manchego cheese.
7. Broil the soup for 2-3 minutes, or until the cheese is melted and bubbly.

Sopa de Cebolla is a beautifully rich, aromatic soup that highlights the sweetness of caramelized onions. The addition of a crispy, cheesy toast on top adds a perfect contrast to the warm, savory broth. This Spanish onion soup is perfect for colder months or when you’re craving a simple yet flavorful meal. It’s easy to prepare, satisfying, and guaranteed to become a favorite in your recipe rotation. Enjoy it as a comforting lunch or as an elegant starter for a larger meal.

Note: More recipes are coming soon!