Food Advertising by

How to Cook Smoked Paprika, Piquillo Pepper & Tomato Soup

SmokedPaprikaPiquilloPepperTomatoSoup-CookingWithKimberlyLooking for a hearty, flavorful soup for this cold winter weather?

Try this fiery blend of smoked paprika, piquillo peppers, chilies & tomatoes with the accent of a balsamic-style vinegar to top it all off.

The video is an episode of “Qualifirst Cooking with Kimberly“. Be sure to Subscribe today!

In this recipe, I am using some special ingredients that are kicking this soup to another level entirely.

Firstly, the smoked paprika powder is from La Chinata, and is their sweet variety. They also carry bitter-sweet & hot smoked paprika powders that will give you various results depending on the taste you’re looking for.

Royal Command Fire Roasted Piquillo Peppers are featured with a sweet, smokey flavor, perfectly matched with the paprika and tomatoes.

The “piece de resistance” is certainly the PX Vinegar used in this recipe. Now, PX stands for the Pedro Ximenez varietal of grape used to make this balsamic-style vinegar using the Solara Method. Being sweet and acidic, you will also find notes of fig in the flavor profile of this vinegar used in the soup and to splash on the soup at the end to finish it off before serving.

Type: Soup Recipe
Serve With: warm baguette & goat cheese, drizzled with a good, fruity olive oil, and splashed with PX Vinegar
Prep Time: 8 mins
Cook Time: 40 mins
Yield: Serves 6

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below:


  • 2 tbsp olive oil – plus drizzle to finish
  • 1/2 – 2 tsp red chili flakes – or 2 red chilies minus seeds & veins; depending upon taste, more for spicier, less for more mild
  • ~ 13 oz smoked piquillo peppers – I use Royal Command Smoked Piquillo Peppers from Qualifirst Foods online.
  • 1 tsp smoked paprika powder – I use La Chinata Sweet Smoked Paprika Powder from Qualifirst Foods online.
  • 1 clove garlic – minced
  • ~ 6 cups canned chopped tomatoes
  • 2 tbsp Pedro Ximenez balsamic vinegar – plus splash to finish; also available from Qualifirst Foods
  • 500 ml chicken stock, water or black tea
  • pinch salt – to taste
  • * 2 cups cooked Garbanzo beans – * optional to make soup more hearty; also called chickpeas


  1. Preheat stock pot on medium heat with 2 tbsp olive oil.
  2. Finely dice the red chili, if using fresh peppers. If not, use dried red chili flakes. * Tip: Most of the heat from chilies is in their veins and seeds, so reduce the amount of heat, eliminate those parts. If you want it hotter add more chili. If you like it more mild, add less chili.
  3. Lightly saute minced garlic with smoked paprika, red chili flakes and a pinch of salt for approximately 2 minutes. * Tip: Don’t let garlic turn brown or it gets bitter.
  4. Slice smoked piquillo peppers into strips, add to pot and continue to saute on medium heat for 5 minutes.
  5. Add the tomatoes and vinegar, and stir. Simmer gently for 10 minutes.
  6. Add stock, water or black tea and continue to simmer for an additional 15 minutes.

Serve this soup drizzled with a good quality, fruity olive oil, if desired. Add a few splashes of PX Vinegar too.


I hope you enjoy this Spanish Food Recipe on Cooking with Kimberly. Until next time…

Eat Deliciously!

Fine Foods: Qualifirst.com
Knives: ProChefGearPlus.com

Similar Posts:

Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com.

Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos.

Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications.

Be a Champion in Your Kitchen & Eat Deliciously!

Share This Post On

Submit a Comment

Your email address will not be published. Required fields are marked *

Food Advertising by