Red Pepper Paprika Soup w/ Sherry Gastrique - Innit


4 Servings


  • Carrots 2

  • Red Bell Peppers 5

  • Fresh Chives 4 sprigs

  • Garlic Cloves 9

  • Yellow Onion 1


  • Extra Virgin Olive Oil 2 Tbsp

  • White Wine Vinegar 1/4 cup

Canned/Bottled Goods

  • Honey 1/4 cup

  • Vegetable Stock 6 cups

  • Sherry Vinegar 1/2 cup


  • Kosher Salt 1 tsp

  • Black Pepper 1 1/8 tsp

  • Smoked Paprika 3 Tbsp


  1. Prepare Veggies

    Prepare ingredients.

    • 2, peeled, diced Carrots
    • 5, deseeded, sliced Red Bell Peppers
    • 1, diced Yellow Onion
    • 9, peeled Garlic Cloves
  2. Prepare Sherry Gastrique

    Place all ingredients to a saucepan. Simmer and reduce over medium-low heat for 15 minutes. Let cool for 20 minutes.

    • 1/4 cup Honey
    • 1/2 cup Sherry Vinegar
    • 1 tsp Black Pepper
    • 1 tsp Kosher Salt
  3. Simmer Soup

    In a medium to large pot, sauté the onions, garlic, carrots, peppers, and smoked paprika in oil over medium heat for 10 minutes. Add vinegar and vegetable stock. Let simmer for 15 minutes.

    • 2 Tbsp Extra Virgin Olive Oil
    • 3 Tbsp Smoked Paprika
    • 1/4 cup White Wine Vinegar
    • 6 cups Vegetable Stock
  4. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  5. Serve

    Prepare chives. Ladle soup into bowls and serve with topping. Garnish with chives, freshly cracked black pepper & olive oil, if desired.

    • 4 sprigs, chopped Fresh Chives
    • 1 pinch Black Pepper


  Amount per
Daily value percentage
Calories 370 kcal  
Low Fat 12.0 g 15%
Total Saturated Fat 2.5 g 11%
Unsaturated Fat 9 g  
Low Cholesterol 10 mg 4%
Sodium 1160 mg 50%
Total Carbohydrate 52 g 19%
Good Source: Fiber 7 g 26%
Sugars Total 34 g  
Good Source: Protein 13 g 25%
Excellent Source: Vitamin C 234 mg 260%
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By Innit Culinary Team