20 Delicious Spanish Soup Recipes Amazing

Ready to spice up your kitchen with some vibrant flavors? Dive into our roundup of 20 Delicious Spanish Soup Recipes that promise to transport your taste buds straight to the heart of Spain. From the comforting warmth of a classic Gazpacho to the rich depths of Cocido Madrileño, these soups are perfect for any season. Keep reading to discover your next favorite bowl of comfort!

Gazpacho Andaluz

Unbelievably refreshing and bursting with flavor, Gazpacho Andaluz is the chilled soup hero we all need during those scorching summer days. It’s like a smoothie decided to get fancy and went on a vacation to Spain!

Ingredients

• 6 ripe tomatoes, roughly chopped (the riper, the better for that sweet, sweet flavor)
• 1 cucumber, peeled and chopped (leave a bit of skin on if you’re into texture)
• 1 green bell pepper, chopped (for that slight crunch and color pop)
• 2 garlic cloves, minced (because what’s life without a little garlic?)
• 3 tbsp extra virgin olive oil (or any oil that makes your heart sing)
• 2 tbsp sherry vinegar (red wine vinegar can pinch-hit in a pinch)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp ground cumin (for a whisper of warmth)
• 1 cup cold water (to get that soup consistency just right)
• Ice cubes (optional, for serving)

Instructions

1. In a blender, combine the tomatoes, cucumber, green bell pepper, and garlic. Blend until smooth, about 1 minute.
2. Add the olive oil, sherry vinegar, salt, and cumin to the blender. Blend again for another 30 seconds to incorporate all the flavors.
3. With the blender running, slowly add the cold water until the mixture reaches your desired consistency. Tip: If you prefer a chunkier gazpacho, blend less.
4. Taste and adjust the seasoning if necessary. Remember, flavors will meld and intensify after chilling.
5. Transfer the gazpacho to a large bowl or container, cover, and refrigerate for at least 2 hours, or until thoroughly chilled. Tip: Overnight chilling is even better for flavor development.
6. Before serving, give the gazpacho a good stir. Serve in bowls or glasses, with ice cubes if you’re feeling extra cool. Tip: Garnish with diced cucumber, bell pepper, or croutons for added crunch.

Fantastically smooth with a vibrant kick, this Gazpacho Andaluz is a celebration of summer in a bowl. Serve it as a starter, a light lunch, or even in shot glasses for a fun appetizer at your next gathering.

Sopa de Ajo (Garlic Soup)

Sometimes, all you need is a bowl of something warm, comforting, and packed with flavor to turn your day around. That’s where this Sopa de Ajo comes in – a garlicky, soul-soothing soup that’s like a hug in a bowl.

Ingredients

• 6 cloves garlic, minced (because more is always better)
• 1/4 cup olive oil (or any neutral oil you have on hand)
• 4 cups chicken broth (vegetable broth works too for a vegetarian twist)
• 1 tsp smoked paprika (for that smoky depth)
• 1/2 tsp red pepper flakes (adjust to taste if you’re not into spice)
• 4 slices day-old bread, cubed (stale bread is the secret here)
• 4 eggs (for poaching right in the soup)
• Salt to taste (don’t be shy)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and sauté until golden and fragrant, about 1 minute. Watch closely to avoid burning.
3. Stir in the smoked paprika and red pepper flakes, cooking for another 30 seconds to release their flavors.
4. Pour in the chicken broth, bring to a simmer, and let it cook for 10 minutes to meld the flavors.
5. Add the cubed bread to the pot, stirring to submerge. Let it soak for 5 minutes until the bread softens.
6. Crack the eggs directly into the soup, spacing them apart. Cover and poach for 3-4 minutes for runny yolks.
7. Season with salt to taste, then ladle into bowls, ensuring each gets an egg.

Oh, the joy of breaking into that poached egg and watching the yolk swirl into the garlicky broth! The bread thickens the soup to a comforting consistency, while the spices add a warm kick. Serve with a side of crusty bread for dipping, because why not?

Cocido Madrileño

Unbelievably hearty and bursting with flavors, Cocido Madrileño is the Spanish stew that’ll make your taste buds do a happy dance. Perfect for those days when you crave something comforting yet exotic, this dish is a symphony of meats, veggies, and legumes that come together in a broth so rich, it could solve world peace.

Ingredients

• 1 lb beef shank (or any tough cut that loves slow cooking)
• 1 lb chicken thighs (bone-in for extra flavor)
• 1 cup chickpeas, soaked overnight (or canned for a shortcut)
• 2 potatoes, peeled and quartered (the starchy kind that holds up well)
• 1 carrot, chopped (because every stew needs a pop of color)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1 tbsp olive oil (or any neutral oil, but olive brings the Spanish vibe)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the beef shank and chicken thighs, browning them on all sides for about 5 minutes. This step is non-negotiable for flavor town.
2. Pour in enough water to cover the meats by 2 inches. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the top—it’s like giving your stew a spa day.
3. Add the soaked chickpeas and simmer for 1.5 hours. Patience is key here; good things come to those who wait.
4. Toss in the potatoes and carrot, and continue simmering for another 30 minutes. The veggies should be tender but not mushy—think al dente with a Spanish accent.
5. Season with salt, give it a final stir, and let it sit for 10 minutes off the heat. This lets the flavors marry—think of it as their honeymoon.

Marvel at the tender meats, the creamy chickpeas, and the vibrant veggies swimming in that golden broth. Serve it with a side of crusty bread to sop up every last drop, or go full Madrileño and enjoy it in courses, starting with the broth. Either way, you’re in for a treat that’s as nourishing as it is delicious.

Sopa de Marisco (Seafood Soup)

Let’s dive spoon-first into a bowl of Sopa de Marisco, where the ocean’s bounty meets a symphony of flavors that’ll make your taste buds do the cha-cha. This seafood soup is like a warm hug from Poseidon himself, perfect for when you’re craving something hearty yet elegantly simple.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 onion, diced (yellow or white, your call)
• 3 garlic cloves, minced (because more is merrier)
• 1 red bell pepper, chopped (for a sweet crunch)
• 1 cup white wine (a splash for the soup, the rest for you)
• 4 cups fish stock (homemade or store-bought, no judgment)
• 1 lb mixed seafood (shrimp, scallops, and mussels, oh my!)
• 1 tsp smoked paprika (for that smoky whisper)
• Salt and pepper (adjust to taste, but don’t be shy)
• Fresh parsley, chopped (for a pop of color)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes. Tip: If the oil starts to smoke, it’s too hot—dial it back.
2. Add onion, garlic, and red bell pepper. Sauté until the onion is translucent, about 5 minutes. Tip: Stir occasionally to prevent any charring drama.
3. Pour in white wine and let it simmer until reduced by half, about 3 minutes. This is where the flavor party starts.
4. Add fish stock and smoked paprika. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Tip: Taste and adjust seasoning now—it’s your soup’s foundation.
5. Gently add the mixed seafood and cook until the shrimp are pink and the mussels have opened, about 5 minutes. Discard any mussels that stay closed—they’re not joining the party.
6. Season with salt and pepper, then sprinkle with fresh parsley before serving.

Rich in flavor and brimming with tender seafood, this soup is a coastal delight that’s best enjoyed with crusty bread to sop up every last drop. Or, go rogue and serve it over a bed of rice for a heartier twist.

Caldo Gallego (Galician Broth)

Unbelievably hearty and packed with flavors that dance on your palate, Caldo Gallego is the kind of soup that hugs you from the inside out. Perfect for those days when you need a little extra warmth or just a delicious excuse to eat more bread.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced Spanish chorizo (the smokier, the better)
• 1 cup diced ham (leftover holiday ham works wonders here)
• 1 large onion, diced (because every great soup starts here)
• 2 cloves garlic, minced (adjust to taste, but why would you?)
• 6 cups chicken broth (homemade if you’re feeling fancy)
• 2 cups diced potatoes (keep them chunky for texture)
• 1 cup chopped kale (stems removed, unless you’re into that)
• 1 can white beans, drained and rinsed (for that creamy goodness)
• Salt and pepper (to taste, but don’t be shy)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chorizo and ham, cooking until they release their oils and start to brown, about 5 minutes.
3. Toss in the onion and garlic, stirring until the onion is translucent, about 3 minutes. Tip: Don’t rush this step; it’s the flavor foundation.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Those bits are gold.
5. Add the potatoes, bringing the soup to a boil. Then, reduce heat to simmer until potatoes are tender, about 15 minutes. Tip: Test a potato piece; it should yield easily to a fork.
6. Stir in kale and white beans, cooking until the kale is wilted but still vibrant, about 5 minutes. Tip: Overcooked kale is a sad kale.
7. Season with salt and pepper, then taste and adjust as needed. Remember, the chorizo and ham are salty, so go easy at first.

Who knew comfort could be so simple? This Caldo Gallego is a symphony of textures, from the creamy beans to the tender potatoes, all swimming in a broth that’s rich with the smokiness of chorizo. Serve it with a crusty loaf for dipping, and watch it disappear before your eyes.

Sopa de Pescado (Fish Soup)

Feast your eyes (and soon, your taste buds) on this vibrant Sopa de Pescado, a fish soup that’s like a hug in a bowl but with way more flavor and zero awkwardness. Perfect for those days when you’re craving something light yet satisfying, this dish is a merry dance of fresh ingredients and bold spices that’ll have you doing the cha-cha in your kitchen.

Ingredients

• 1 lb white fish fillets, cut into chunks (cod or halibut works wonders)
• 2 tbsp olive oil (or any neutral oil, but olive brings the party)
• 1 onion, diced (because every great dish starts with an onion crying)
• 2 garlic cloves, minced (more if you’re fighting vampires)
• 1 red bell pepper, diced (for color and crunch)
• 4 cups fish stock (homemade if you’re fancy, store-bought if you’re human)
• 1 can (14.5 oz) diced tomatoes (fire-roasted for extra oomph)
• 1 tsp smoked paprika (this is the secret handshake)
• Salt and pepper (adjust to taste, but don’t be shy)
• Fresh cilantro, chopped (for that Instagram-worthy garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes. This is where the magic starts.
2. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes. Stir occasionally to avoid any kitchen drama.
3. Toss in the red bell pepper, cooking for another 3 minutes until it starts to soften. The colors alone will make you happy.
4. Pour in the fish stock and diced tomatoes, bringing the mixture to a gentle boil. Now it’s starting to smell like a seaside café.
5. Stir in the smoked paprika, salt, and pepper. Taste and adjust seasoning if needed. Remember, you’re the boss of your soup.
6. Gently add the fish chunks to the pot, reducing heat to low. Let them simmer until the fish is cooked through, about 5 minutes. Overcooking is the enemy of tenderness.
7. Remove from heat and sprinkle with fresh cilantro before serving. This isn’t just garnish; it’s a flavor bomb.

How does this soup sing? With tender chunks of fish floating in a broth that’s both rich and light, kissed by smoke and spice. Serve it with crusty bread for dipping, or go rogue and ladle it over a bed of rice for a heartier meal. Either way, your spoon will thank you.

Crema de Calabaza (Pumpkin Cream Soup)

Buckle up, buttercups, because we’re about to dive into a bowl of comfort that’s as orange as a traffic cone but way more delicious. This Crema de Calabaza is your autumn hug in a mug, ready to warm your soul with its creamy goodness.

Ingredients

• 2 cups pumpkin puree (homemade or canned, but no pumpkin pie mix!)
• 1 tbsp olive oil (or any neutral oil, but olive adds a nice flavor)
• 1 small onion, diced (about 1/2 cup, because size matters)
• 2 cloves garlic, minced (more if you’re a vampire hunter)
• 3 cups vegetable broth (chicken works too, but let’s keep it veg-friendly)
• 1/2 cup heavy cream (for that luxurious feel, or coconut milk for a dairy-free twist)
• 1/2 tsp ground cinnamon (because pumpkin and cinnamon are BFFs)
• Salt and pepper to taste (adjust to taste, but don’t be shy)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the diced onion and sauté until it’s as translucent as a ghost, about 5 minutes.
3. Toss in the minced garlic and cook for another minute, until it’s fragrant enough to make your neighbors jealous.
4. Stir in the pumpkin puree, vegetable broth, and cinnamon. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.
5. Remove the pot from the heat and carefully blend the soup until smooth. A hand blender works great here, but if you’re using a regular blender, let the soup cool a bit first to avoid a pumpkin explosion.
6. Return the soup to the pot, stir in the heavy cream, and warm it over low heat for another 5 minutes. Season with salt and pepper to taste.

Now, not only does this soup have the velvety texture of a well-loved sweater, but its flavor is a cozy blend of sweet, savory, and just a hint of spice. Serve it with a dollop of sour cream and a sprinkle of pumpkin seeds for a crunch that’ll make your taste buds dance.

Sopa de Lentejas (Lentil Soup)

Gather ’round, soup lovers and lentil enthusiasts alike, because we’re diving spoon-first into a bowl of comfort that’s as hearty as it is hilarious. This Sopa de Lentejas isn’t just soup; it’s a warm hug in a bowl, with a side of sass.

Ingredients

• 1 cup dried lentils (rinsed and picked over for any sneaky stones)
• 1 tbsp olive oil (or any oil that’s feeling particularly neutral today)
• 1 medium onion, diced (because size matters, but not that much)
• 2 cloves garlic, minced (or more, we don’t judge)
• 1 carrot, diced (for a pop of color and a crunch of health)
• 4 cups vegetable broth (homemade or store-bought, no shame in the game)
• 1 tsp ground cumin (the spice that keeps on giving)
• Salt and pepper to taste (because bland is banned)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a disco ball, about 1 minute.
2. Add the onion and garlic, sautéing until they’re softer than your favorite pillow, about 3 minutes.
3. Toss in the carrot and cumin, stirring for another 2 minutes until the kitchen smells like a spice bazaar.
4. Add the lentils and vegetable broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and let it simmer for 25 minutes. (Tip: Resist the urge to peek; let those lentils get to know each other in peace.)
5. After 25 minutes, check if the lentils are tender. If they’re not, give them another 5 minutes. (Tip: Lentils should be soft but not mushy—think al dente pasta.)
6. Season with salt and pepper, then taste and adjust as needed. (Tip: Remember, you can always add more, but you can’t take it out, so start with a little.)

Now, nothing beats the creamy texture and earthy flavor of this lentil soup, especially when served with a sprinkle of fresh cilantro or a squeeze of lemon for that extra zing. Or, go wild and pair it with a crusty bread for dipping—because why not?

Sopa de Tomate (Tomato Soup)

Oh, the humble tomato soup—often overlooked, yet capable of so much more than just being a sidekick to a grilled cheese sandwich. Today, we’re jazzing it up with a twist that’ll make your taste buds do a happy dance. Let’s dive into the cozy, comforting world of Sopa de Tomate, where simplicity meets sophistication in a bowl.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (adjust to taste)
• 4 cups ripe tomatoes, chopped (about 6 medium tomatoes)
• 2 cups vegetable broth (homemade or store-bought)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for extra flavor)
• 1/4 cup heavy cream (optional, for a richer texture)
• Fresh basil leaves, for garnish (because we eat with our eyes first)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Tip: Don’t rush this step—caramelizing the onions slightly will add depth to your soup.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds. Tip: Garlic burns easily, so keep an eye on it!
4. Add the chopped tomatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
5. Use an immersion blender to puree the soup until smooth. Tip: If you prefer a chunkier texture, blend less or use a potato masher for a rustic feel.
6. Stir in the heavy cream if using, and heat through for another 2 minutes.
7. Ladle the soup into bowls, garnish with fresh basil leaves, and serve immediately.

Fantastically smooth with a velvety texture, this Sopa de Tomate is a hug in a bowl. The fresh basil adds a pop of color and a hint of sweetness, making it as pleasing to the eye as it is to the palate. Try serving it with a swirl of cream or a sprinkle of croutons for an extra touch of indulgence.

Sopa de Cebolla (Onion Soup)

Alright, let’s dive into the world of comfort with a bowl of Sopa de Cebolla that’ll make you forget all about your ex’s text. This onion soup is the culinary equivalent of a warm hug, with layers of flavor that’ll have you swooning.

Ingredients

• 4 large yellow onions, thinly sliced (the more, the merrier)
• 4 tbsp unsalted butter (because everything’s better with butter)
• 1 tbsp olive oil (or any neutral oil, if you’re feeling rebellious)
• 1 tsp sugar (to caramelize those onions to perfection)
• 1/2 cup dry white wine (optional, but highly recommended for a flavor boost)
• 6 cups beef stock (homemade if you’re fancy, store-bought if you’re human)
• 1 bay leaf (the unsung hero of soups)
• Salt and freshly ground black pepper (adjust to taste, but don’t be shy)
• 4 slices of baguette, toasted (for that crunch factor)
• 1 cup grated Gruyère cheese (because cheese is life)

Instructions

1. In a large pot, melt the butter with olive oil over medium heat. This dynamic duo will prevent the butter from burning.
2. Add the sliced onions and sugar, stirring occasionally. Cook for about 40 minutes until they’re golden brown and caramelized. Patience is key here—no rushing perfection.
3. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes until the alcohol evaporates.
4. Add the beef stock and bay leaf, bringing the mixture to a boil. Then, reduce the heat and let it simmer for 30 minutes. This is where the magic happens.
5. Season with salt and pepper to taste. Remember, you can always add more, but you can’t take it back.
6. Preheat your broiler. Ladle the soup into oven-safe bowls, top with a slice of toasted baguette and a generous handful of Gruyère cheese.
7. Broil for 2-3 minutes until the cheese is bubbly and golden. Keep an eye on it—cheese has a tendency to go from golden to charcoal in a blink.

So there you have it—a bowl of Sopa de Cebolla that’s rich, savory, and utterly comforting. The caramelized onions bring a sweetness that’s perfectly balanced by the beef stock, while the Gruyère adds a creamy, nutty finish. Serve it with a side of bad decisions and enjoy.

Sopa de Albóndigas (Meatball Soup)

Oh, the joys of diving into a bowl of Sopa de Albóndigas! This meatball soup is like a warm hug from your abuela, packed with flavor, love, and just the right amount of spice to keep things interesting. Perfect for those days when you need a little extra comfort or a reason to gather around the table with loved ones.

Ingredients

• 1 lb ground beef (or a mix of beef and pork for extra flavor)
• 1/2 cup uncooked white rice (the secret to fluffy meatballs)
• 1 egg (the glue that holds your albóndigas together)
• 1/4 cup finely chopped mint (trust us, it’s a game-changer)
• 1/4 cup finely chopped cilantro (because freshness is key)
• 1 tsp ground cumin (for that earthy warmth)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (a little kick never hurt anyone)
• 8 cups chicken broth (homemade or store-bought, we won’t judge)
• 2 carrots, sliced (for a pop of color and sweetness)
• 2 potatoes, diced (because what’s soup without potatoes?)
• 1 onion, chopped (the base of all good things)
• 2 garlic cloves, minced (double if you’re a garlic lover)
• 1 tbsp olive oil (or any neutral oil you have on hand)

Instructions

1. In a large bowl, mix the ground beef, rice, egg, mint, cilantro, cumin, salt, and pepper until well combined. Tip: Wet your hands to prevent the mixture from sticking when forming meatballs.
2. Roll the mixture into 1-inch meatballs. You should get about 20. Set them aside on a plate.
3. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
4. Pour in the chicken broth and bring to a boil. Carefully add the meatballs one by one to avoid splashing.
5. Reduce the heat to a simmer and add the carrots and potatoes. Let it cook uncovered for 25 minutes, or until the vegetables are tender and the meatballs are cooked through. Tip: Skim off any foam that rises to the top for a clearer broth.
6. Give it a taste and adjust the seasoning if needed. Tip: A squeeze of lime before serving adds a bright contrast to the rich flavors.

Dive into this bowl of comfort where each spoonful brings a tender meatball, hearty vegetables, and a broth that’s rich with layers of flavor. Serve it with a side of warm tortillas or over a bed of rice for an extra filling meal. Either way, it’s guaranteed to disappear fast!

Sopa de Patatas (Potato Soup)

Y’all, if you’re looking for a hug in a bowl, you’ve just hit the jackpot with this Sopa de Patatas. It’s like your favorite cozy sweater, but edible and packed with carbs—because who doesn’t love that?

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 1 cup)
• 2 cloves garlic, minced (more if you’re a garlic fiend)
• 4 medium potatoes, peeled and cubed (about 4 cups)
• 4 cups chicken or vegetable broth (homemade if you’re fancy)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground if you’ve got it)
• 1/2 cup heavy cream (for that luxurious finish)
• 2 tbsp chopped fresh parsley (because we eat with our eyes first)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a disco ball.
2. Add the diced onion and sauté until it’s as soft as your favorite pillow, about 5 minutes.
3. Toss in the minced garlic and stir for 30 seconds until it’s fragrant—don’t let it burn unless you’re into that.
4. Add the cubed potatoes to the pot and give them a good stir to coat them in the onion and garlic goodness.
5. Pour in the broth, salt, and pepper, then bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer until the potatoes are fork-tender, about 15 minutes.
6. Using an immersion blender, blend the soup until it’s as smooth as your pickup lines. Alternatively, you can blend it in batches in a regular blender—just don’t forget to vent the lid unless you want potato soup on your ceiling.
7. Stir in the heavy cream and let the soup heat through for another 2 minutes. Taste and adjust seasoning if necessary—this is your moment to shine.
8. Garnish with chopped fresh parsley before serving because we’re fancy like that.

Heavenly creamy with a subtle garlicky undertone, this soup is the ultimate comfort food. Serve it with a crusty bread for dipping, or go wild and top it with crispy bacon bits for that extra oomph.

Sopa de Verduras (Vegetable Soup)

Gather ’round, soup lovers and veggie enthusiasts, because we’re diving spoon-first into a bowl of comfort that’s as colorful as it is delicious. Sopa de Verduras isn’t just a soup; it’s a vibrant veggie party in a bowl, and you’re invited!

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (more if you’re a garlic fiend)
• 2 carrots, peeled and sliced into rounds (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 1 medium potato, peeled and cubed (about 1 cup)
• 4 cups vegetable broth (homemade or store-bought, low-sodium preferred)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp dried oregano (or 1 tbsp fresh)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 2 cups chopped kale or spinach (packed)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent and the garlic is fragrant, about 3 minutes.
3. Toss in the carrots and celery. Cook, stirring occasionally, until they begin to soften, about 5 minutes.
4. Add the cubed potato, vegetable broth, diced tomatoes with their juice, oregano, salt, and pepper. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low. Cover and simmer until the potatoes are tender, about 15 minutes.
6. Stir in the kale or spinach and cook just until wilted, about 2 minutes. Taste and adjust seasoning if necessary.

Fresh, flavorful, and fabulously hearty, this Sopa de Verduras is a testament to the power of vegetables. Serve it with a crusty loaf of bread for dipping, or top with a sprinkle of grated Parmesan for an extra umami kick. Either way, your taste buds are in for a treat!

Sopa de Pollo (Chicken Soup)

Gather ’round, soup lovers and skeptics alike, because we’re diving spoon-first into a bowl of comfort that’ll make your taste buds do a happy dance. Sopa de Pollo isn’t just chicken soup; it’s a hug in a bowl, with a side of ‘why didn’t I make this sooner?’

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (the tear-jerker)
• 2 carrots, sliced into coins (for that crunch)
• 2 celery stalks, diced (the unsung hero)
• 3 garlic cloves, minced (because flavor)
• 1 lb chicken breast, cubed (or thighs for more juiciness)
• 6 cups chicken broth (homemade or store-bought)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (because life’s too short for bland food)
• 1 bay leaf (the secret whisperer)
• 1 cup egg noodles (or any small pasta you have)
• 2 tbsp fresh parsley, chopped (for that pop of color)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add onion, carrots, and celery. Sauté until the onions are translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Throw in the garlic and cook for 30 seconds until fragrant (your kitchen should smell amazing by now).
4. Add the chicken pieces, browning them slightly, about 3 minutes per side. No need to cook through yet!
5. Pour in the chicken broth, then add salt, pepper, and the bay leaf. Bring to a boil, then reduce to a simmer for 20 minutes.
6. Add the egg noodles and cook according to package instructions, usually about 8 minutes, until al dente.
7. Fish out the bay leaf (it’s done its job) and stir in the fresh parsley.

Marvel at your creation: tender chicken, perfectly cooked veggies, and noodles that slurp up all that savory broth. Serve it with a side of crusty bread for dipping, or go wild and add a squeeze of lime for a zesty twist. This Sopa de Pollo is proof that simple ingredients can create magic.

Sopa de Espinacas (Spinach Soup)

Perfect for those days when you’re feeling a bit ‘green’ around the gills, this Sopa de Espinacas is like a warm hug from Mother Nature herself. Packed with nutrients and flavor, it’s the ultimate comfort food that doesn’t skimp on the fun.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (adjust to taste)
• 4 cups fresh spinach, roughly chopped (packed)
• 4 cups vegetable broth (low sodium preferred)
• 1/2 cup heavy cream (for a lighter version, use half-and-half)
• Salt and pepper to taste (start with 1/4 tsp salt)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
4. Add chopped spinach in batches, wilting each batch before adding more, about 3 minutes total.
5. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 10 minutes.
6. Using an immersion blender, puree the soup until smooth. (Tip: For a chunkier texture, blend half the soup.)
7. Stir in heavy cream and season with salt and pepper. Simmer for another 2 minutes to combine flavors.
8. Serve hot, garnished with a drizzle of cream or a sprinkle of fresh spinach leaves for a pop of color.

Outrageously creamy with a vibrant green hue, this soup is a feast for the eyes as much as the palate. Try serving it with a side of crusty bread for dipping, or top with crumbled feta for a salty contrast.

Sopa de Garbanzos (Chickpea Soup)

Hold onto your ladles, folks, because we’re diving into a bowl of comfort that’s as hearty as it is hilarious—Sopa de Garbanzos, or as we like to call it, ‘The Chickpea Champion.’ This soup isn’t just food; it’s a warm hug in a bowl, ready to tackle any chilly evening with gusto.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 onion, diced (because tears are optional)
• 2 garlic cloves, minced (the more, the merrier)
• 1 tsp cumin (for that earthy kick)
• 1/2 tsp smoked paprika (adjust to taste, but why would you?)
• 4 cups vegetable broth (homemade or store-bought, no judgment here)
• 2 cans (15 oz each) chickpeas, drained and rinsed (or go wild and cook your own)
• 1 carrot, diced (for a pop of color and sweetness)
• Salt and pepper to taste (because seasoning is not a suggestion)
• Fresh parsley, chopped (for that Instagram-worthy garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a disco ball.
2. Add the onion and garlic, sautéing until they’re softer than your favorite pillow, about 5 minutes.
3. Sprinkle in the cumin and smoked paprika, stirring for 30 seconds until your kitchen smells like a spice bazaar.
4. Pour in the vegetable broth, followed by the chickpeas and carrot. Bring to a boil, then reduce heat to a simmer. Let it bubble away for 20 minutes, or until the carrots are tender enough to poke with a fork without a fight.
5. Season with salt and pepper. Remember, tasting as you go is the chef’s privilege—use it wisely.
6. Serve hot, garnished with fresh parsley, because we eat with our eyes first.

Silky, savory, and slightly smoky, this soup is a texture dream with chickpeas that are just the right side of firm. Serve it with a crusty bread for dipping, or go rogue and top it with a poached egg for breakfast vibes at dinner. Who’s judging?

Sopa de Setas (Mushroom Soup)

Buckle up, buttercups, because we’re diving into a bowl of comfort that’s as earthy as your uncle’s dad jokes but way more delicious. Sopa de Setas, or mushroom soup for the non-Spanish speakers at the back, is about to become your go-to for those ‘I need something hearty but not heavy’ days.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 garlic cloves, minced (because fresh is best)
• 1 lb mixed mushrooms, sliced (cremini, shiitake, or whatever looks good)
• 4 cups vegetable broth (low sodium, so you can control the salt)
• 1 tsp thyme (dried or fresh, adjust to taste)
• 1/2 cup heavy cream (for that luxurious finish)
• Salt and pepper (to taste, but don’t be shy)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Throw in minced garlic and cook for 30 seconds until fragrant (don’t let it burn!).
4. Toss in sliced mushrooms and thyme, cooking until mushrooms release their liquid and start to brown, about 8 minutes.
5. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes to let flavors marry.
6. Stir in heavy cream, then season with salt and pepper. Simmer for another 5 minutes.
7. Use an immersion blender to puree half the soup for a creamy yet chunky texture (or go all smooth if that’s your jam).

Zesty, earthy, and with a velvety texture that hugs your spoon, this soup is begging to be served with a crusty bread for dipping or topped with a dollop of sour cream for extra tang. Either way, it’s a bowlful of coziness that’ll make you forget about the chaos outside.

Sopa de Arroz (Rice Soup)

Get ready to dive into a bowl of comfort that’s as easy to make as it is to devour! Sopa de Arroz, or Rice Soup, is the culinary hug you didn’t know you needed, blending simplicity with soul-soothing flavors.

Ingredients

• 1 cup long-grain white rice (rinsed for fluffier results)
• 4 cups chicken broth (vegetable broth works too for a vegetarian twist)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/2 tsp cumin (adjust to taste)
• Salt and pepper to taste (start with 1/4 tsp salt)
• 1 lime, cut into wedges (for that zesty finish)
• Fresh cilantro, chopped (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook until translucent, stirring occasionally, about 3 minutes.
3. Stir in the minced garlic and cumin, cooking until fragrant, about 30 seconds. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Add the rinsed rice to the pot, stirring to coat the grains with the oil and spices, about 1 minute.
5. Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly cooked rice.
6. After 20 minutes, check the rice for tenderness. If it’s still too firm, cover and cook for an additional 5 minutes.
7. Season with salt and pepper to taste. Tip: Always taste before serving to adjust seasoning.
8. Serve hot, garnished with lime wedges and fresh cilantro if desired.

Velvety rice grains swimming in a savory broth, this Sopa de Arroz is a testament to the magic of simple ingredients. Serve it with a side of warm tortillas for dipping, or top with a poached egg for an extra layer of richness.

Sopa de Fideos (Noodle Soup)

Zesty and zippy, this Sopa de Fideos is the hug in a bowl you didn’t know you needed until now. Perfect for those ‘I can’t even’ days or when you’re just in the mood for something comforting yet effortlessly chic.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 cup fideo noodles (or any thin pasta, broken into small pieces)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 4 cups chicken broth (homemade or store-bought, but make it good)
• 1 tsp ground cumin (because flavor, duh)
• Salt to taste (start with 1/2 tsp and go from there)
• Fresh cilantro for garnish (optional but highly recommended)

Instructions

1. Heat the olive oil in a medium pot over medium heat until shimmering, about 2 minutes. This is your flavor foundation, so don’t rush it.
2. Add the fideo noodles to the pot. Toast, stirring frequently, until golden brown, about 3-4 minutes. This step is non-negotiable for that nutty flavor.
3. Toss in the onion and garlic, cooking until soft and fragrant, about 2 minutes. If they start to brown too quickly, lower the heat slightly.
4. Pour in the chicken broth and stir in the cumin. Bring to a boil, then reduce heat to a simmer. Let it bubble away for 10 minutes, or until the noodles are tender but not mushy.
5. Season with salt to taste. Remember, you can always add more, but you can’t take it out, so start small.
6. Ladle into bowls and garnish with fresh cilantro if using. Serve immediately because no one likes soggy noodles.

Every spoonful of this soup is a little celebration of textures—silky noodles, a broth with depth, and just the right amount of bite from the onions and garlic. Try topping it with a squeeze of lime or a dollop of sour cream for an extra layer of deliciousness.

Sopa de Almejas (Clam Soup)

Oh boy, are you in for a treat with this Sopa de Almejas! It’s like the ocean decided to throw a party in your mouth, and everyone’s invited. This clam soup is a cozy hug in a bowl, perfect for those days when you’re craving something warm, comforting, and a little bit fancy without trying too hard.

Ingredients

• 2 lbs fresh clams (soaked in cold water for 20 minutes to remove sand)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 3 garlic cloves, minced (because more garlic is always better)
• 1/2 cup white wine (a splash for the soup, a sip for you)
• 4 cups fish or chicken broth (homemade if you’re feeling extra)
• 1/2 tsp red pepper flakes (adjust to taste, we’re not trying to set your mouth on fire)
• 1/4 cup fresh parsley, chopped (for that pop of color and freshness)
• Salt to taste (but seriously, taste as you go)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering. This is where the magic starts.
2. Add the diced onion and sauté until translucent, about 5 minutes. Stir occasionally to prevent them from getting too tan.
3. Toss in the minced garlic and red pepper flakes, cooking for another minute until fragrant. Your kitchen should smell amazing right about now.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to cook off the alcohol.
5. Add the broth and bring the mixture to a gentle boil. This is the base of your soup, so make sure it’s flavorful.
6. Gently add the clams to the pot, cover, and cook for 6-8 minutes, or until the clams open up. Discard any that don’t open – they’re not worth the risk.
7. Stir in the chopped parsley and adjust the seasoning with salt if needed. Remember, the clams are salty, so go easy at first.

Finally, this Sopa de Almejas is a symphony of flavors – briny, slightly spicy, and utterly comforting. Serve it with a crusty baguette to soak up all that delicious broth, or go all out with a side of garlic bread for the ultimate indulgence.

Conclusion

Great flavors await in our roundup of 20 Delicious Spanish Soup Recipes! Whether you’re craving something hearty or light, these dishes bring the warmth and richness of Spain to your table. We’d love to hear which recipes you try—drop a comment with your favorites. Don’t forget to share the love by pinning this article on Pinterest for fellow foodies to discover. Happy cooking!