Whole 30 Smoky Paprika Sardine Tomato Soup

Total time40 min

Prep time10 min

Cook time30 min

Whole 30 Smoky Paprika Sardine Tomato Soup

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Ingredients

4 servings

3 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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
Chef's tip
Regular diced tomatoes are not fire-roasted, so the dish will be less smoky.
2 cups low-sodium 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.

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