21 Delicious Spanish Soup Recipes Amazing

Venture into the vibrant world of Spanish cuisine with our roundup of 21 Delicious Spanish Soup Recipes! Whether you’re craving a quick weeknight dinner, a bowl of seasonal comfort, or a taste of Spain’s rich culinary heritage, these soups promise to delight your palate. From the classic gazpacho to hearty cocido, there’s a spoonful of joy for every home cook. Keep reading to discover your next favorite dish!

Gazpacho Andaluz

Zesty and refreshing, Gazpacho Andaluz is a chilled Spanish soup perfect for hot summer days. Its vibrant flavors come from ripe tomatoes, crisp cucumbers, and a hint of garlic.

Ingredients

• 2 lbs ripe tomatoes, cored and roughly chopped
• 1 English cucumber, peeled and chopped
• 1 green bell pepper, seeded and chopped
• 1 small red onion, peeled and chopped
• 2 garlic cloves, minced
• 3 tbsp extra-virgin olive oil
• 2 tbsp sherry vinegar
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup cold water
• 1/2 cup stale bread, crust removed and torn into pieces

Instructions

1. In a large bowl, combine tomatoes, cucumber, bell pepper, red onion, and garlic.
2. Add olive oil, sherry vinegar, sea salt, and black pepper to the bowl.
3. Let the mixture sit for 10 minutes to allow flavors to meld.
4. Transfer the mixture to a blender, add cold water and stale bread pieces.
5. Blend on high speed for 2 minutes until completely smooth.
6. Strain the soup through a fine-mesh sieve into a clean bowl to remove any solids.
7. Chill the soup in the refrigerator for at least 2 hours before serving.
8. Before serving, adjust seasoning with additional salt and pepper if needed.
9. Serve chilled, garnished with diced cucumber and a drizzle of olive oil.

The soup should be silky smooth with a bright, tangy flavor. For an elegant presentation, serve in chilled bowls with a side of crusty bread.

Sopa de Ajo (Garlic Soup)

Hungry for a comforting bowl that packs a punch? Sopa de Ajo is a rustic Spanish garlic soup, simple yet deeply flavorful, perfect for chilly evenings.

Ingredients

• 4 cups chicken stock, homemade preferred
• 1/2 cup extra-virgin olive oil
• 8 garlic cloves, thinly sliced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 4 slices day-old rustic bread, cubed
• 4 pasture-raised eggs
• Salt, to season

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add sliced garlic, stirring frequently until golden, about 3 minutes. Watch closely to avoid burning.
3. Sprinkle smoked paprika and cayenne into the pot, stirring for 30 seconds to bloom the spices.
4. Pour in chicken stock, bringing to a gentle boil. Reduce heat to simmer for 10 minutes to meld flavors.
5. Add cubed bread to the soup, pressing down to submerge. Simmer for 5 minutes until bread softens.
6. Crack eggs directly into the soup, spacing them apart. Cover and poach for 4 minutes for runny yolks.
7. Season with salt before serving. Ladle into bowls, ensuring each has an egg and ample bread.

Silky broth with a spicy kick cradles the poached eggs and bread, creating a hearty meal. Serve with a drizzle of olive oil and extra paprika for a vibrant finish.

Cocido Madrileño

A hearty stew from Madrid, Cocido Madrileño combines meats, chickpeas, and vegetables in a rich broth. Perfect for cold days, it’s a comforting dish with deep flavors.

Ingredients

• 1 lb beef shank, cut into 2-inch pieces
• 1 lb pork belly, sliced
• 1 chorizo sausage, sliced
• 1 morcilla sausage, sliced
• 2 cups dried chickpeas, soaked overnight
• 1 large onion, quartered
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and quartered
• 1 cabbage, cut into wedges
• 6 cups chicken stock
• 1 tbsp smoked paprika
• Salt, to taste

Instructions

1. In a large pot, combine beef shank, pork belly, chorizo, and morcilla. Cover with water and bring to a boil over high heat. Skim off any foam that rises to the top.
2. Reduce heat to low. Add soaked chickpeas and simmer for 1 hour, ensuring the meats are tender.
3. Add onion, carrots, potatoes, and cabbage to the pot. Pour in chicken stock and sprinkle smoked paprika. Season with salt.
4. Simmer for another 30 minutes, or until vegetables are fork-tender. Tip: For a clearer broth, avoid stirring too much.
5. Remove meats and vegetables. Strain the broth and serve separately as a soup first, then the solids as the main course. Tip: Letting the stew rest for 10 minutes enhances the flavors.
6. Adjust seasoning if necessary before serving. Tip: Serve with crusty bread to soak up the broth.

Layered with textures, Cocido Madrileño offers tender meats, soft chickpeas, and crisp vegetables. The broth, rich and smoky, pairs well with a bold red wine.

Sopa de Marisco (Seafood Soup)

A hearty Sopa de Marisco brings the ocean’s bounty to your table with minimal fuss. This seafood soup is a celebration of flavors, perfect for any season.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, mussels)
• 2 tbsp extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cups fish stock
• 1/2 tsp saffron threads
• 1 bay leaf
• 1/2 cup diced tomatoes
• Salt to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, cook for 30 seconds until fragrant.
4. Pour in white wine, simmer until reduced by half, about 3 minutes.
5. Add fish stock, saffron, and bay leaf, bring to a gentle boil.
6. Reduce heat to low, simmer for 10 minutes to infuse flavors.
7. Add diced tomatoes and mixed seafood, cook until seafood is just done, about 5 minutes.
8. Season with salt, remove bay leaf before serving.
9. Garnish with fresh parsley.

Fragrant and rich, this soup’s broth is a deep umami with a hint of saffron. Serve with crusty bread to soak up every last drop.

Crema de Calabaza (Pumpkin Soup)

Luscious and velvety, this Crema de Calabaza is a fall favorite that blends simplicity with depth of flavor. Perfect for chilly evenings, it’s a comforting bowl that requires minimal effort for maximum reward.

Ingredients

• 2 cups pumpkin puree, homemade or canned
• 1 cup heavy cream
• 2 cups vegetable stock
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp clarified butter
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt, to precise seasoning

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add finely diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in pumpkin puree, blending thoroughly with the onion and garlic mixture.
4. Pour in vegetable stock, bringing the mixture to a gentle simmer for 10 minutes.
5. Reduce heat to low, then slowly incorporate heavy cream, stirring constantly to avoid curdling.
6. Season with ground cinnamon, ground nutmeg, and salt, adjusting to achieve a balanced flavor profile.
7. Using an immersion blender, puree the soup until completely smooth, about 2 minutes.
8. For a silkier texture, pass the soup through a fine-mesh sieve before serving.

Hearty and aromatic, this soup boasts a creamy consistency with a hint of spice. Serve garnished with a drizzle of cream or toasted pumpkin seeds for added crunch.

Sopa de Pescado (Fish Soup)

This Sopa de Pescado is a vibrant, flavorful dish that’s surprisingly simple to make. Tender chunks of fish swim in a fragrant broth, brightened with fresh herbs and a hint of spice.

Ingredients

• 1 lb fresh white fish fillets, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 4 cups fish stock
• 1 cup diced tomatoes
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, chopped
• Salt, to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, and red bell pepper. Sauté until softened, about 5 minutes.
3. Stir in smoked paprika and cook for 1 minute to release its aroma.
4. Pour in fish stock, diced tomatoes, and white wine. Bring to a simmer.
5. Gently add fish pieces to the pot. Simmer until fish is opaque and flakes easily, about 8 minutes.
6. Remove from heat. Stir in fresh parsley and season with salt.

Generously ladle the soup into bowls. The broth should be rich and aromatic, with the fish tender and moist. Serve with crusty bread for dipping.

Sopa de Lentejas (Lentil Soup)

Simple yet hearty, Sopa de Lentejas is a staple in many households, offering comfort and nutrition in every spoonful.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 large carrot, peeled and diced
• 1 celery stalk, diced
• 4 cups chicken stock, low-sodium
• 1 bay leaf
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to adjust seasoning
• Freshly ground black pepper, to adjust seasoning
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, carrot, and celery. Sauté until vegetables are softened, about 5 minutes.
3. Stir in lentils, chicken stock, bay leaf, cumin, and smoked paprika. Bring to a boil.
4. Reduce heat to low, cover, and simmer until lentils are tender, about 30 minutes.
5. Remove bay leaf. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

Flavorful and satisfying, this lentil soup boasts a velvety texture with a smoky undertone. Serve with a drizzle of olive oil and crusty bread for a complete meal.

Caldo Gallego (Galician Broth)

Caldo Gallego brings the heartiness of Galician cuisine to your table with its rich broth and wholesome ingredients.

Ingredients

• 1 cup dried white beans, soaked overnight
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 smoked ham hock
• 1 lb collard greens, stems removed and leaves chopped
• 1 lb Yukon Gold potatoes, peeled and cubed
• 1 tsp smoked paprika
• 6 cups chicken stock, homemade preferred
• Sea salt, to adjust seasoning

Instructions

1. Drain the soaked white beans and rinse under cold water. Set aside.
2. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and smoked paprika, cooking for 1 minute until fragrant.
4. Add the ham hock to the pot, browning slightly on all sides, about 3 minutes.
5. Pour in the chicken stock and add the soaked beans. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour.
6. After 1 hour, add the chopped collard greens and cubed potatoes to the pot. Simmer uncovered for another 30 minutes, or until the potatoes are tender.
7. Remove the ham hock from the pot. Shred the meat, discard the bone, and return the meat to the broth.
8. Season the broth with sea salt to taste. Serve hot.

Fragrant and deeply savory, this broth pairs perfectly with crusty bread for dipping. The collard greens add a slight bitterness that balances the smokiness of the ham.

Sopa de Albóndigas (Meatball Soup)

This hearty Sopa de Albóndigas combines tender meatballs with a savory broth, perfect for chilly evenings. Traditional flavors shine in every spoonful.

Ingredients

• 1 lb ground beef, 80% lean
• 1/2 cup white rice, uncooked
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp fresh mint, finely chopped
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 8 cups chicken stock, homemade preferred
• 2 medium carrots, diced into 1/2-inch pieces
• 2 medium potatoes, diced into 1/2-inch pieces
• 1 medium white onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1/4 cup cilantro, chopped for garnish

Instructions

1. In a large bowl, combine ground beef, rice, egg, mint, cumin, salt, and pepper. Mix until just combined; overmixing can toughen the meatballs.
2. Form the mixture into 1-inch meatballs, placing them on a parchment-lined tray. Chill for 15 minutes to firm up.
3. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
4. Pour in chicken stock, bringing to a gentle boil. Carefully add meatballs one at a time to prevent sticking.
5. Reduce heat to a simmer, adding carrots and potatoes. Cook uncovered for 25 minutes, or until vegetables are tender and meatballs are cooked through.
6. Skim off any excess fat from the surface with a spoon for a clearer broth.
7. Ladle soup into bowls, garnishing with fresh cilantro. Serve immediately.

Notably, the soup’s broth is rich and aromatic, with the meatballs offering a satisfying texture contrast. For an extra kick, serve with a side of lime wedges and hot sauce.

Sopa de Tomate (Tomato Soup)

Make this comforting Sopa de Tomate with ripe, garden-fresh tomatoes for a vibrant flavor. It’s a simple yet sophisticated dish that warms the soul.

Ingredients

• 2 lbs ripe tomatoes, blanched, peeled, and seeded
• 1/4 cup extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 4 cups chicken stock, homemade preferred
• 1/2 tsp smoked paprika
• 1/4 cup heavy cream
• Salt, to precise taste
• Fresh basil leaves, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Incorporate blanched tomatoes, breaking them up with a wooden spoon.
5. Pour in chicken stock and bring to a gentle boil.
6. Reduce heat to low, simmer uncovered for 25 minutes, stirring occasionally.
7. Blend the soup until smooth using an immersion blender.
8. Stir in smoked paprika and heavy cream, then season with salt.
9. Simmer for an additional 5 minutes to meld flavors.
10. Garnish with fresh basil leaves before serving.

Perfectly silky with a smoky undertone, this soup pairs wonderfully with a crusty baguette. For a twist, top with a drizzle of basil oil or crumbled feta.

Sopa de Cebolla (Onion Soup)

Humble onions transform into a rich, comforting bowl of Sopa de Cebolla with just a few simple ingredients. This classic soup melds deep flavors with a satisfying texture, perfect for any season.

Ingredients

– 4 large yellow onions, thinly sliced
– 3 tbsp clarified butter
– 1 tsp granulated sugar
– 1 tbsp all-purpose flour
– 6 cups beef stock, hot
– 1/2 cup dry white wine
– 1 bay leaf
– 1/2 tsp freshly ground black pepper
– 4 slices baguette, toasted
– 1 cup grated Gruyère cheese

Instructions

1. Melt clarified butter in a large pot over medium heat.
2. Add thinly sliced onions and sugar, stirring to coat. Cook for 25 minutes until caramelized, stirring occasionally.
3. Sprinkle flour over onions, stirring for 1 minute to cook out raw flour taste.
4. Gradually pour in hot beef stock and white wine, stirring constantly to prevent lumps.
5. Add bay leaf and black pepper. Simmer for 30 minutes, skimming any foam that rises to the top.
6. Preheat oven broiler to 450°F.
7. Ladle soup into oven-safe bowls. Top each with a toasted baguette slice and grated Gruyère.
8. Broil for 3-5 minutes until cheese is bubbly and golden brown.
Warm, savory, and slightly sweet, this Sopa de Cebolla boasts a velvety texture with a cheesy, crunchy top. Serve it as a hearty starter or pair with a crisp salad for a light meal.

Sopa de Patatas (Potato Soup)

Kickstart your comfort food journey with this hearty Sopa de Patatas, a creamy blend of rustic flavors and smooth textures that’s both nourishing and straightforward to prepare.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1.5 lbs Yukon Gold potatoes, peeled and cubed
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add cubed potatoes to the pot, followed by chicken stock. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes or until potatoes are fork-tender.
6. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a stand blender.
7. Stir in heavy cream, sea salt, and black pepper. Heat through for 2 minutes.
8. Garnish with fresh parsley before serving.

Zesty and velvety, this soup pairs wonderfully with crusty bread or a crisp green salad. For an extra touch, drizzle with olive oil or sprinkle with smoked paprika.

Sopa de Verduras (Vegetable Soup)

Just when you need a comforting bowl, this Sopa de Verduras delivers with its vibrant mix of vegetables and rich broth.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced zucchini
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 4 cups vegetable stock
• 1 bay leaf
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic. Sauté for 3 minutes until translucent.
3. Stir in carrots and celery. Cook for 5 minutes, stirring occasionally.
4. Add zucchini and green beans. Cook for another 3 minutes.
5. Pour in vegetable stock and add bay leaf. Bring to a boil.
6. Reduce heat to low. Simmer uncovered for 20 minutes.
7. Season with sea salt and black pepper. Remove bay leaf.
8. Stir in chopped parsley just before serving.

Hearty yet light, this soup boasts a clear, flavorful broth with perfectly tender vegetables. Serve with a crusty baguette for dipping or top with grated Parmesan for extra richness.

Sopa de Garbanzos (Chickpea Soup)

Just when you thought chickpeas couldn’t get any better, this Sopa de Garbanzos proves otherwise. Jam-packed with flavor, it’s a hearty, comforting bowl that’s surprisingly simple to make.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 4 cups low-sodium chicken broth
• 2 cups cooked chickpeas, drained and rinsed
• 1 large carrot, peeled and diced
• 1 bay leaf
• Salt, to adjust seasoning
• Freshly ground black pepper, to adjust seasoning
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic, smoked paprika, and ground cumin; cook until fragrant, about 30 seconds.
4. Pour in chicken broth, then add chickpeas, diced carrot, and bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until carrots are tender.
6. Remove bay leaf. Season with salt and black pepper to taste.
7. Garnish with fresh parsley before serving.

Expect a velvety texture with a smoky depth from the paprika. Each spoonful offers a comforting warmth, perfect with a slice of crusty bread on the side.

Sopa de Espinacas (Spinach Soup)

Just when you thought spinach couldn’t get any better, this Sopa de Espinacas transforms it into a velvety, nutrient-packed soup. Perfect for a quick lunch or a light dinner, it’s as easy to make as it is delicious.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 4 cups fresh spinach, tightly packed
• 2 cups vegetable stock, homemade preferred
• 1/2 cup heavy cream
• 1/4 tsp freshly grated nutmeg
• Salt and freshly ground black pepper, to precise taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Add spinach in batches, wilting each before adding more, about 3 minutes total.
5. Pour in vegetable stock, bring to a boil, then reduce heat to simmer for 10 minutes.
6. Using an immersion blender, puree the soup until completely smooth. Tip: For a finer texture, strain through a sieve.
7. Stir in heavy cream and nutmeg, season with salt and pepper, and heat through, 2 minutes. Tip: Do not boil after adding cream to prevent curdling.
8. Adjust seasoning if necessary, then remove from heat. Tip: A squeeze of lemon juice can brighten the flavors.

Delightfully creamy with a hint of nutmeg, this soup pairs wonderfully with crusty bread or a dollop of crème fraîche. For an extra touch, garnish with toasted pine nuts or a drizzle of truffle oil.

Sopa de Col (Cabbage Soup)

Savor the simplicity and heartiness of Sopa de Col, a comforting cabbage soup that’s both nutritious and easy to make. This dish is perfect for chilly evenings, offering a warm embrace with every spoonful.

Ingredients

– 1 tbsp extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 2 garlic cloves, minced
– 1 large carrot, peeled and thinly sliced
– 1/2 head green cabbage, cored and shredded
– 4 cups chicken stock, homemade preferred
– 1 tsp sea salt
– 1/2 tsp freshly ground black pepper
– 1 bay leaf
– 1/2 tsp smoked paprika

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in the sliced carrot and shredded cabbage, cooking for another 5 minutes until slightly softened.
4. Pour in the chicken stock, ensuring all vegetables are submerged.
5. Add the sea salt, black pepper, bay leaf, and smoked paprika, stirring to combine.
6. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes, or until vegetables are tender.
7. Remove the bay leaf before serving.
Tip: For a richer flavor, let the soup sit for 10 minutes after cooking before serving.
Tip: Garnish with fresh parsley or a drizzle of olive oil for added freshness.
Tip: If a thicker consistency is desired, blend a portion of the soup and stir it back in.
Yield a bowl of this Sopa de Col to discover its comforting blend of flavors and textures. The cabbage becomes tender yet retains a slight crunch, while the smoked paprika adds a subtle depth. Serve with crusty bread for a complete meal.

Sopa de Setas (Mushroom Soup)

Perfect for a cozy evening, this Sopa de Setas brings earthy flavors to your table with minimal fuss.

Ingredients

• 2 tbsp clarified butter
• 1 lb mixed wild mushrooms, cleaned and sliced
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 4 cups chicken stock, homemade preferred
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt, to precise taste
• Freshly ground black pepper, to precise taste

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, cook for 30 seconds until fragrant.
4. Increase heat to medium-high, add sliced mushrooms, sauté until golden, about 8 minutes.
5. Pour in chicken stock, bring to a boil, then reduce heat to simmer for 15 minutes.
6. Using an immersion blender, puree soup until smooth, leaving some mushroom pieces for texture.
7. Stir in heavy cream and thyme leaves, simmer for an additional 5 minutes.
8. Season with salt and pepper, adjusting to precise taste.

Rich and velvety, this soup boasts a deep mushroom flavor with a hint of thyme. Serve with a drizzle of truffle oil for an extra touch of luxury.

Sopa de Alubias (Bean Soup)

Bold flavors and hearty ingredients define this comforting Sopa de Alubias. Perfect for chilly evenings, it’s a simple yet satisfying dish.

Ingredients

• 2 cups dried white beans, soaked overnight
• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 smoked ham hock
• 6 cups chicken stock, homemade preferred
• 1 tsp smoked paprika
• 1 bay leaf
• Salt, to precise measurement

Instructions

1. Drain the soaked beans and rinse under cold water. Set aside.
2. Heat olive oil in a large pot over medium heat until shimmering.
3. Add diced onion and sauté until translucent, about 5 minutes.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Place the ham hock in the pot and brown lightly on all sides, about 3 minutes total.
6. Pour in chicken stock, ensuring it covers the ham hock completely.
7. Add the drained beans, smoked paprika, and bay leaf to the pot.
8. Bring to a boil, then reduce heat to a simmer. Cover and cook for 1.5 hours, stirring occasionally.
9. Remove the ham hock, shred the meat, and return it to the pot. Discard the bone.
10. Season with salt carefully, starting with 1 tsp and adjusting as needed.
11. Simmer uncovered for an additional 30 minutes until the beans are tender and the soup has thickened.

Silky beans and smoky ham create a rich, velvety texture. Serve with crusty bread or a dollop of sour cream for added richness.

Sopa de Arroz (Rice Soup)

Mouthwatering and comforting, Sopa de Arroz is a simple yet flavorful dish that’s perfect for any day. This rice soup combines basic ingredients into a hearty meal.

Ingredients

– 1 cup long-grain white rice, rinsed – 2 tbsp olive oil – 1 small yellow onion, finely diced – 2 garlic cloves, minced – 4 cups chicken stock, homemade preferred – 1 tsp sea salt – 1/2 tsp freshly ground black pepper – 1 bay leaf – 2 tbsp fresh cilantro, chopped – 1 lime, cut into wedges for serving

Instructions

1. Heat olive oil in a medium pot over medium heat until shimmering. 2. Add diced onion and cook until translucent, about 3 minutes, stirring occasionally. 3. Stir in minced garlic and cook for 30 seconds until fragrant. 4. Add rinsed rice to the pot, stirring to coat the grains with oil, and toast lightly for 2 minutes. 5. Pour in chicken stock, then add sea salt, black pepper, and bay leaf. 6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes. 7. Remove the pot from heat and let it sit, covered, for 5 minutes to allow the rice to absorb any remaining liquid. 8. Discard the bay leaf and stir in chopped cilantro before serving. 9. Serve hot with lime wedges on the side for squeezing over. Delightfully creamy with a slight chew from the rice, this soup’s depth comes from the toasted grains and aromatic base. For a twist, top with avocado slices or a dollop of sour cream.

Sopa de Pollo (Chicken Soup)

On a chilly evening, nothing beats the comfort of a steaming bowl of Sopa de Pollo. This classic chicken soup is both nourishing and flavorful, perfect for any season.

Ingredients

• 1 whole pasture-raised chicken, about 3 lbs, cut into 8 pieces
• 2 quarts cold filtered water
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, sliced into 1/4-inch pieces
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 bay leaf
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. In a large stockpot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Add the chicken pieces to the pot, browning lightly on all sides, approximately 7 minutes total.
4. Pour in the cold water, ensuring the chicken is fully submerged.
5. Bring to a boil, then reduce heat to a simmer, skimming any foam that rises to the surface.
6. Add the carrots, celery, sea salt, black pepper, and bay leaf to the pot.
7. Simmer uncovered for 45 minutes, or until the chicken is tender and cooked through.
8. Remove the chicken pieces from the pot and shred the meat, discarding the bones and skin.
9. Return the shredded chicken to the pot, stirring to combine.
10. Stir in the chopped cilantro just before serving.
11. Serve hot with lime wedges on the side for squeezing.

Just before serving, the soup should be aromatic with a clear, golden broth. The chicken is tender, and the vegetables offer a slight crunch. For a twist, serve over a scoop of cooked quinoa or with a side of warm corn tortillas.

Sopa de Cordero (Lamb Soup)

Perfect for chilly evenings, this Sopa de Cordero brings warmth and rich flavors to your table. Its hearty ingredients simmer into a comforting, savory broth.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 1 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, sliced into 1/2-inch pieces
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 6 cups lamb stock
• 1 cup dry white wine
• 1 bay leaf
• Salt, to season
• Freshly ground black pepper, to season
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add lamb cubes, searing until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, sauté onion and garlic until translucent, about 3 minutes.
4. Stir in carrots and celery, cooking for another 5 minutes until slightly softened.
5. Add cumin and smoked paprika, stirring for 30 seconds until fragrant.
6. Pour in white wine, scraping the bottom of the pot to deglaze, and reduce by half, about 3 minutes.
7. Return lamb to the pot, adding lamb stock and bay leaf. Bring to a boil.
8. Reduce heat to low, simmering uncovered for 1.5 hours until lamb is tender.
9. Season with salt and pepper, then stir in fresh parsley before serving.

Comforting and rich, this soup’s tender lamb and aromatic broth pair wonderfully with crusty bread. For a twist, garnish with a dollop of mint yogurt to brighten the deep flavors.

Conclusion

Ready to bring a taste of Spain to your kitchen? Our roundup of 21 Delicious Spanish Soup Recipes offers a treasure trove of flavors to explore. From the classic gazpacho to hearty cocido, there’s something for every palate. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share your culinary journey with friends by pinning this article on Pinterest. ¡Buen provecho!

Bella Bacinos