Chicken Free Smoky Paprika Sardine Tomato Soup
Total time40 min
Prep time10 min
Cook time30 min
4.9(20)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- 2 cans (14.5 oz each) fire-roasted diced tomatoes
- 2 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 2 cans (4.4 oz each) sardines in olive oil, drained
- 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Heat the olive oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic, smoked paprika, turmeric, cumin, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!