How to Make Sheet Pan Butternut Squash Soup

This butternut squash soup recipe couldn’t be easier! It’s mostly hands-off as the vegetables and apples roast, followed by a quick puree. Follow these simple steps and you’ll have a cozy bowl of autumn comfort on the table in under an hour.

• Get ready. Preheat the oven to 425°F and arrange two racks in the top and bottom thirds. Halve and seed a medium butternut squash (about 2 1/2 pounds). Place it cut-side up on a rimmed baking sheet. Brush with 1 tablespoon extra virgin olive oil and sprinkle with kosher salt.
• Prepare the vegetables. Trim and thinly slice 1 fennel bulb. Halve and core 4 sweet apples; no need to peel them. Place the apples skin-side up on a second rimmed baking sheet. Scatter the sliced fennel on, too. Drizzle the apples and fennel with 1 tablespoon of olive oil and sprinkle with salt.
• Roast the vegetables. Transfer both pans to the oven. After 15 minutes, toss the fennel and rotate the pans. After another 15 minutes (30 minutes total), once the apples and fennel are caramelized and golden, remove them from the oven. Continue roasting the squash until fork-tender and charred in spots, about 20 to 30 minutes longer.
• Purée the vegetables: Scoop the roasted squash flesh out of the skin and into a blender. Add the roasted apples, fennel, 4 cups vegetable broth, and a pinch more salt. Blend until smooth, working in batches if needed. Alternatively, use an immersion blender.
• Simmer and season. Transfer the vegetable purée to a pot. Add 1 teaspoon Aleppo pepper, 1 tablespoon apple cider vinegar, and 1/2 teaspoon freshly ground black pepper. Stir and simmer gently for 5 to 10 minutes to let the flavors come together. Adjust seasoning to taste.
• Garnish and serve. Ladle into bowls and top with toasted pumpkin seeds, an extra sprinkle of Aleppo pepper, and a drizzle of extra virgin olive oil. Serve warm.

What to Serve with Butternut Squash Soup

This Roasted Butternut Squash, Apple, and Fennel Soup is hearty enough to enjoy on its own with a hunk of crusty bread. For a bigger meal, serve it alongside a bright salad, like a simple arugula salad or fattoush. It also pairs beautifully with a savory main dish like roasted chicken, lamb chops, or even baked salmon. And if you’re hosting, add a cheese board or mezze platter for a warm, elegant touch.

How to Store Butternut Squash Soup

Like all the best comforting soups, this one gets even more flavorful after a day or two. Store it in the fridge for up to 5 days or freeze it for later. Reheat gently on the stove, adding a splash of water or broth to bring it back to its creamy, silky best. If you aren’t concerned about adding dairy, you can also stir in whole milk, half-and-half, or a little cream.

More Beautiful Butternut Squash Recipes

Entree

Creamy Butternut Squash Pasta (with No Cream!)

Salads

Butternut Squash Salad with Farro, Kale, and Creamy Goat Cheese

Italian

Butternut Squash Risotto

Mediterranean Diet Recipes

Easy Butternut Squash Recipe with Lentils and Quinoa

Browse all Mediterranean recipes. 

Visit Our Shop.

Print

Butternut Squash Soup with Apple, Fennel, and Aleppo Pepper

Course Soup

Cuisine American/Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Calories 211.2kcal

Author Omayah Atassi

Ingredients

• 1 medium butternut squash (about 2 1/2 pounds), halved and seeded
• 2 tablespoons extra virgin olive oil divided, plus more to serve
• Kosher salt
• 4 sweet apples, halved and cored
• 1 medium fennel bulb, trimmed and thinly sliced
• 4 cups vegetable broth
• 1 teaspoon Aleppo pepper flakes, plus more for garnish
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon freshly ground black pepper
• Roasted pepitas (optional), for garnish
• Chopped fresh parsley (optional), for garnish

Instructions

• Get ready. Preheat the oven to 425°F and arrange two racks in the top and bottom thirds.
• Prepare the vegetables. Place the butternut squash halves cut-side up on a sheet pan. Brush with 1 tablespoon olive oil and sprinkle with salt. Place the apples skin-side up on a second sheet pan and scatter the sliced fennel on, too. Drizzle the apples and fennel with the tablespoon of olive oil and sprinkle with salt.
• Roast the vegetables. Transfer both pans to the oven. After 15 minutes, toss the fennel and rotate the pans. After another 15 minutes (30 minutes total), once the apples and fennel are caramelized and golden, remove them from the oven. Continue roasting the squash until fork-tender and charred in spots, about 20 to 30 minutes longer.
• Purée the vegetables. Scoop the roasted squash flesh out of the skin and into a blender. Add the roasted apples, fennel, vegetable broth, and a pinch more salt. Blend until smooth, working in batches if needed. (Alternatively, use an immersion blender.)
• Simmer and season. Transfer the vegetable puree to a pot. Add the Aleppo pepper, apple cider vinegar, and black pepper, and simmer gently for 5 to 10 minutes to reheat and let the flavors come together. Adjust seasoning to taste.
• Garnish and serve. Ladle into bowls and top with roasted pepitas, a sprinkle of Aleppo pepper, and a drizzle of extra virgin olive oil. Serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and Aleppo pepper used in this recipe.

Nutrition

Calories: 211.2kcal | Carbohydrates: 44g | Protein: 2.8g | Fat: 5.2g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.5g | Sodium: 661.4mg | Potassium: 967.1mg | Fiber: 8.1g | Sugar: 19.7g | Vitamin A: 20641.6IU | Vitamin C: 50mg | Calcium: 119.2mg | Iron: 1.9mg

Exotic 4-Pack

Bring the vibrant seasonings of the Mediterranean to your kitchen with Sumac, Aleppo pepper, Ras el Hanout, and Baharat.

Buy now

The post Butternut Squash Soup with Apple, Fennel, and Aleppo Pepper appeared first on The Mediterranean Dish.

This is a dish where I take a light hand with the seasoning, keeping the focus on the flavors of the vegetables. I’m careful with the stewing to ensure they’re just tender without losing all their structure.

Even when summer ends, I don’t stop making pisto. In the winter or when I can’t get the best produce, I like to boost the flavor by using canned fire-roasted diced tomatoes, doubling the spices, and stewing the pisto for an extra 5 to 10 minutes until it’s soft and velvety.

What is Pisto?

Think of pisto as Spain’s version of ratatouille. It’s a dish of stewed fresh vegetables. At its most basic, pisto is made with tomatoes, onions, and peppers. But like many old, classic Spanish recipes, there are countless variations throughout the different regions of Spain. The most common is pisto Manchego, or pisto from the region of La Mancha, which includes zucchini and sometimes eggplant.

In Spain’s typical multicourse lunches, pisto is often served as a first course. But it’s also popular as a side to roasted or grilled meat and seafood. I often look forward to a bowl of pisto as a light, but flavorful summer meal. When I want something more substantial, I add a fried or poached egg and some bread for dipping. 

Ingredients for Pisto

A delicious pisto relies on summer produce at its peak. If you grow peppers or zucchini in your garden, this is the recipe to use them in. Here’s what you’ll need:

• Extra virgin olive oil: Use flavorful, high-quality extra virgin olive oil. Hojiblanca, with its peppery flavor, will bring out the best in the vegetables.
• Onion: I like to use red onion for its color and sweet flavor, but you can use a yellow onion if you prefer.
• Bell pepper: I like to use both red and green bell peppers for a variety of colors and flavors, but feel free to use any color you want.
• Garlic: I add lots of garlic, but as it cooks, it mellows and gives the vegetables a sweet and nutty flavor.
• Eggplant: Look for Italian eggplant, which is more tender than globe eggplant and has a robust flavor. Italian eggplant is a bit smaller than globe eggplants with a tear-drop shape. If you use a globe eggplant, you may only need to use half, depending on its size. 
• Zucchini: Pisto is a great way to use flavorful, homegrown zucchini. In the store, look for smooth and firm zucchini. Any type of summer squash will work well in this recipe. 
• Diced tomatoes: I usually save juicy, in-season tomatoes to eat fresh and instead opt for good-quality canned diced tomatoes. They have excellent flavor and don’t need any chopping. For a smoky flavor, you can use canned fire-roasted diced tomatoes.
• Sweet paprika: Sweet Spanish paprika has a warm, fruity flavor that packs a punch without any heat. I don’t add much to avoid overpowering the flavor of the vegetables. For out-of-season veggies, feel free to add more or use smoked Spanish paprika.
• Cumin has a warm, citrusy flavor that rounds out the taste of the stewed vegetables.
• Sherry vinegar: A splash of sherry vinegar added at the end of cooking brightens the pisto with some acidity. If you don’t have sherry vinegar, don’t skip it; substitute it with white or red wine vinegar or even a squeeze of lemon juice.
• Parsley: Stirring in a small handful of chopped fresh parsley adds herbaceous flavor to the pisto.
• Salt and pepper: Salt brings out all the flavors the vegetables have to offer, and freshly ground black pepper adds a hint of heat.

How to Make Pisto

The secret to the best pisto is adding the vegetables one by one to ensure each one is perfectly tender, but not mushy. Here’s how to make it:

• Cook the vegetables. Heat 1/4 cup extra virgin olive oil in a large pan over medium-high heat. Add 1 diced red onion and cook, stirring often, until softened, about 5 minutes. Keep stirring often as you add the remaining vegetables. Add 1 diced red bell pepper and 1 diced green bell pepper and cook for 4 minutes. Add 4 minced garlic cloves and cook until fragrant, about 30 seconds. Add the 1 eggplant, diced into 1/2-inch cubes, and cook for 3 minutes. Add 1 diced zucchini and cook until the vegetables begin to brown, about 3 minutes.
• Add the tomatoes and seasoning. Add 1 (14-oz) can diced tomatoes, 1 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon sweet Spanish paprika, and 1/2 teaspoon ground cumin. Reduce the heat to medium and cook the tomatoes down, stirring occasionally, until reduced and the vegetables are tender, about 10 minutes.
• Finish and serve. Remove the pan from the heat and stir in 1 tablespoon sherry vinegar and 2 tablespoons chopped fresh parsley. Serve the pisto in bowls with crusty bread as an appetizer or side dish with meat or fish. If you’d like to serve it as a main course, top it with a fried egg.

Ways to Make it Your Own

Pisto recipes vary in each region of Spain, but what unites all the different versions is the stewed tomatoes, peppers, and onions. Here are some variations you can try:

• Add potatoes: Some versions add potatoes either in addition to or instead of the eggplant or zucchini. After cooking the onions, add 1 pound of peeled potatoes, diced into 1/2-inch cubes.
• Stew it longer: Pisto is often stewed until very soft, and the flavors concentrate. I prefer to cook it less, for perfectly tender vegetables. But if you like the stewed version, reduce the heat to low after adding the tomatoes and cook, stirring occasionally, for 30 minutes or until the vegetables are soft.
• Add eggs: When served as a meal, pisto often comes with a fried or poached egg on top. In some areas, eggs are dropped directly into the pisto to poach, like with shakshuka. To do this, double the tomato so there’s enough juice to poach the tomatoes. After the tomatoes have simmered for 10 minutes, make an indentation in the pisto for each egg. Gently crack an egg into each indentation. Cover and cook on low until the egg whites are set.

What to Serve with Pisto

Serve this pisto recipe as an appetizer with rustic bread for dipping. Add a fried or poached egg on top for a light meal, or spoon some pisto over a bowl of aromatic saffron rice.

Pisto is often served as a side for roasted or grilled meat or fish. Try it with simple, lemony grilled chicken or comforting roasted pork tenderloin. For a meal with fish, grill some marinated swordfish steaks, or serve the pisto alongside this lemon and garlic roasted salmon.

Love this recipe? Check out our collections of Spanish tapas and Spanish recipes for Summer!

More Vegetable Soups & Stews: 

Mediterranean Diet Recipes

Homemade Vegetable Soup

Soups and Stews

Easy Ratatouille (One Pot Vegetable Stew)

Soups and Stews

Hearty Vegetable Stew

Vegetarian

Easy Moroccan Vegetable Tagine Recipe

Browse all Mediterranean recipes. 

Visit Our Shop.

Print

Pisto (Spanish Vegetable Stew)

Think of pisto as Spain’s version of ratatouille. It’s a dish of stewed fresh vegetables often served as a first course or as a side to roasted or grilled meat and seafood. When served as a meal, pisto often comes with a fried or poached egg on top.

Course Appetizer, Entree or Side Dish, Soup

Cuisine Spanish

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 188.9kcal

Author Mark Beahm

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium red onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1 eggplant, diced into 1/2-inch cubes
• 1 zucchini, diced into 1/2-inch cubes
• 1 14-ounce can diced tomatoes
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon sweet Spanish paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon sherry vinegar
• 2 tablespoons chopped fresh parsley
• Fried or Poached Eggs (optional)
• Crusty bread (optional), to serve

Instructions

• Cook the vegetables. Heat the olive oil in a large pan over medium-high heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Keep stirring often as you add each vegetable. Add the bell peppers and cook for 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the eggplant and cook for 3 minutes. Add the zucchini and cook until the vegetables begin to brown, about 3 minutes.
• Add the tomatoes and seasoning. Add the canned diced tomatoes, salt, black pepper, paprika, and cumin. Reduce the heat to medium and cook the tomatoes down, stirring occasionally, until reduced and the vegetables are tender, about 10 minutes.
• Finish and serve. Remove the pan from the heat and stir in the sherry vinegar and parsley. Serve the pisto in bowls with crusty bread as an appetizer or side dish with meat or fish. If you’d like to serve it as a main course, top it with a fried egg.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and paprika used in this recipe.

Nutrition

Calories: 188.9kcal | Carbohydrates: 15.5g | Protein: 2.9g | Fat: 14.2g | Saturated Fat: 2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 9.9g | Sodium: 593.9mg | Potassium: 582.2mg | Fiber: 5.8g | Sugar: 8.5g | Vitamin A: 1462.5IU | Vitamin C: 79mg | Calcium: 42mg | Iron: 1.2mg

The post Pisto (Spanish Vegetable Stew) appeared first on The Mediterranean Dish.

This creamy stew is a version of the Egyptian white bean stew I grew up with—a cozy wintertime staple from my mom’s kitchen. It’s the kind of simple, humble meal that feels like a hug, filling the house with the rich aroma of simmering tomatoes, garlic, and warm spices.

Creamy white beans become velvety and delicious, soaking up all those flavors as they simmer. Using a pinch of urfa biber (if you have it!) adds a subtle smoky sweetness that makes this healthy soup recipe extra special.

A final squeeze of lemon and a drizzle of good olive oil bring it all together with a little brightness. This recipe is proof that a few Mediterranean pantry staples can turn into dinner in less than 30 minutes! It’s the perfect weeknight meal—minimal effort, big reward.

Ingredients for White Bean Stew

This comforting white bean stew comes together with simple, budget-friendly ingredients you probably already have in your pantry. A few warm spices, canned beans, and a drizzle of good olive oil transform into a rich and satisfying meal in no time. Here’s everything you’ll need:

• Cannellini beans: These mild, creamy medium-sized white beans make the perfect creamy base for this stew. I use canned beans for convenience, but you can cook dried beans from scratch using these methods if you prefer! You can also replace the canned cannellini beans with navy beans or butter beans. 
• Extra virgin olive oil: A generous drizzle adds richness to the stew and helps bring all the flavors together. I use our Private Reserve Greek Extra Virgin Olive Oil for its bold, peppery finish.
• Onion and garlic are a classic Mediterranean flavor duo! The onion adds sweetness, while the garlic infuses the stew with depth and warmth.
• Carrots add natural sweetness and a bit of texture to balance the creamy beans.
• Canned tomatoes break down beautifully as they simmer, creating a rich and slightly tangy base. I like to buy whole tomatoes and then break them up slightly before adding them to the stew. You can do this by snipping them in the can with a pair of kitchen shears or carefully crushing them in your hands as you add them—wear an apron!
• Spices: A trio of ground coriander, cumin, and sweet paprika infuse the stew with a warm, earthy flavor and lovely color. 
• Urfa biber (or crushed red pepper flakes): This optional but highly recommended type of chili flakes adds a smoky, slightly raisin-like heat. More on this ingredient below! 
• Kosher salt and freshly ground black pepper: Beans drink up seasoning, so adding salt and pepper to this white bean stew recipe is essential—don’t be shy with them! 
• Lemon: A squeeze of fresh lemon juice at the end brightens everything up.
• Parsley: Chopped fresh parsley adds a fresh, herbal finish that complements the warm spices beautifully.

Ingredient Spotlight: Urfa Biber

Urfa biber or urfa pepper is a rich, deeply flavored type of dried chili flakes from southeastern Turkey. The best way I can think to describe the flavor is a subtly smoky and sweet taste with a mild heat that builds.

To make Urfa Biber, chili peppers are harvested at peak ripeness, sun-dried, carefully cured, and finely ground. They have a deep burgundy color and a complex flavor with a hint of sweetness—somewhere between raisins and chocolate—and a gentle, lingering heat. 

• READ MORE: Urfa Biber: The Turkish Chili Pepper You Want In Your Spice Drawer.
• TRY IT: Get authentic Urfa biber delivered from our shop to your door.
• BEST SUBSTITUTE: Aleppo pepper or crushed red chili flakes.

How to Make White Bean Stew

Using canned beans and tomatoes makes this white bean stew recipe the kind of dish you can put together in just over 30 minutes.

I’ve always loved beans—not just for their versatility but because they’re truly a Mediterranean Diet superfood. They’re rich in fiber, packed with plant-based protein, and keep you full for hours without weighing you down. Plus, they take on flavors so beautifully, whether it’s tomato and warm spices or fresh aromatics like garlic and parsley.

This stew is just one of many ways I love to cook with beans, and once you try it, I think you’ll be hooked too! Here’s the process, start to finish: 

• Sauté the vegetables. In a large Dutch oven, warm 2 to 3 tablespoons extra virgin olive oil over medium-high heat until just shimmering. Add 1 large, finely chopped yellow onion and cook for 3 to 5 minutes, stirring regularly, until golden. Add 2 large, minced garlic cloves and 3 peeled and chopped carrots and season with a big pinch each of kosher salt and black pepper. Cook, stirring often, until the carrots have softened, about 5 more minutes. 
• Add beans, tomatoes, and spices. Add 3 (14.5 ounce) cans of cannellini beans, Make sure you drain and rinse them, and 2 (15 ounce) cans whole tomatoes with their juices, breaking up the tomatoes slightly. Season with 1 teaspoon ground coriander, 1/2 teaspoon sweet Spanish paprika, 1/2 teaspoon ground cumin, and 1/2 teaspoon urfa biber or crushed red pepper flakes. Add another big drizzle of olive oil and a big dash each of kosher salt and black pepper. 
• Boil, then simmer. Bring the stew to a boil for about 5 minutes, then turn the heat to low. Partially cover the Dutch oven, leaving a small opening at the top. Simmer for about 20 minutes until the beans have softened and the sauce has thickened slightly. 
• Finish and serve. Stir in the juice of half a lemon and 3 tablespoons finely chopped fresh parsley. Ladle into serving bowls and serve topped with a drizzle of olive oil.

Make it Your Own

This white bean stew recipe is endlessly flexible! Feel free to customize it however you like. Here are a few ideas to get you started: 

• Make it extra hearty: Add cooked farro or brown rice to the stew for an even more filling, rustic meal that’s Mediterranean Diet-friendly. Read more on the health benefits of whole grains here. 
• Give it a smoky twist: Swap the sweet paprika for smoked paprika to bring out a deeper, smoky flavor.
• Add something green: Stir in a handful of chopped kale or spinach in the last few minutes of cooking for extra nutrition. You can also add chopped or grated zucchini or summer squash along with the onion to add even more veg. 
• Make it creamy: Mash some of the beans as they cook or puree a portion of the stew using an immersion blender to create a thicker, creamier texture. For a brothier option, try my white bean soup.
• Add toppings: Crumble feta cheese over the finished dish for a creamy, salty contrast, or sprinkle on some crunchy croutons for a nice crunch.

What to Serve with White Bean Stew

Plus, if you’re looking to eat more vegetarian or plant-based meals, this is an easy one to add to your rotation. It’s hearty, and satisfying on its own so you don’t need much else on the table. I love serving it with warm pita or crusty bread to scoop up every last bit, but it’s also great over rice or couscous for a more filling meal.

To round out this comforting white bean stew, I recommend serving it with a few simple sides that complement its rich, warm flavors. A must-have is warm, crusty bread to soak up the delicious broth. This No-Knead Olive Bread is easier than it looks or try this Roasted Garlic Focaccia!

I like to finish this cozy meal with something light and sweet, like a citrusy winter fruit salad or keep it simple with a few pieces of dark chocolate and some fresh orange slices.

Browse all Mediterranean recipes. 

Visit Our Shop.

More White Bean Soup Recipes

Soups and Stews

White Bean Soup with Spinach and Fresh Herbs

Italian

Ribollita (Tuscan White Bean Soup)

Soups and Stews

One-Pot Chicken and Kale Soup with Creamy White Beans

Soups and Stews

Tuscan Farro Soup with White Beans and Vegetables

Print

White Bean Stew

Mediterranean-style White Bean Stew is a cozy, one-pot meal made with creamy cannellini beans, sweet carrots, warm spices, and bright tomatoes, all finished with fresh parsley and lemon for a comforting, flavorful dish.

Course Entree, Soup

Cuisine Mediterranean

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 228.5kcal

Author Suzy Karadsheh

Ingredients

• Extra-virgin olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• 3 carrots, chopped
• Kosher salt
• Freshly ground black pepper
• 3 (14.5 ounce) cans cannellini beans, drained and rinsed
• 2 (15-ounce) cans whole tomatoes with their juices, broken up
• 1 teaspoon ground coriander
• 1/2 teaspoon sweet Spanish paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon urfa biber or crushed red pepper flakes
• 1/2 lemon, juiced
• 3 tablespoons finely chopped fresh parsley

Instructions

• Sauté the vegetables. In a large Dutch oven, warm 2 to 3 tablespoons extra virgin olive oil over medium-high heat until just shimmering. Add the onion and cook for 3 to 5 minutes, stirring regularly, until golden. Add the garlic and carrots and season with a big pinch each of kosher salt and black pepper. Cook, stirring often, until the carrots have softened, about 5 more minutes.
• Add beans, tomatoes, and spices. Add the cannellini beans and tomatoes. Season with the coriander, paprika, cumin, and urfa biber or red pepper flakes. Add another big drizzle of olive oil and a big dash each of kosher salt and black pepper.
• Boil, then simmer. Bring the stew to a boil for about 5 minutes, then turn the heat to low. Partially cover the Dutch oven, leaving a small opening at the top. Simmer for about 20 minutes until the beans have softened and the sauce has thickened slightly.
• Finish and serve. Stir in the lemon juice and parsley. Ladle the bean stew into serving bowls and serve topped with a drizzle of olive oil.

Video

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, paprika, coriander, and Urfa biber used in this recipe.

Nutrition

Calories: 228.5kcal | Carbohydrates: 53.6g | Protein: 10.1g | Fat: 1.8g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0.3g | Sodium: 1691.9mg | Potassium: 2368.6mg | Fiber: 13.6g | Sugar: 30.2g | Vitamin A: 6762.3IU | Vitamin C: 119.3mg | Calcium: 389.2mg | Iron: 11.9mg

Try our Urfa Biber!

This smoky spice, made from dried red chili peppers, adds an earthy kick to any dish.

Buy now

The post Mediterranean White Bean Stew appeared first on The Mediterranean Dish.

Sopa de ajo is quite a bit different from our other recipe for garlic soup, a smooth and creamy blended soup of slowly caramelized garlic thickened with potatoes. Traditional Spanish sopa de ajo’s smoky paprika, toasted bread, and ribbons of egg make it a comforting and filling meal. Since the soup isn’t blended smooth, it has a more rustic feel, reflecting its centuries of history.

A Spanish version of pappa al pomodoro, sopa de ajo (or garlic soup) is an easy and comforting meal to warm up with on cold winter nights. With soothing garlic and chicken stock, it’s easy on the stomach but far from dull on the tastebuds, leading many to tout it as both a hangover cure and cold remedy.

I turn to sopa de ajo on cold nights when I’m not feeling my best. If it’s cold and dark outside, it’s nearly impossible to convince myself to head to the store or pick up take-out. I usually have what I need to make this soup and am rewarded with a cozy night in.

Ingredients for Sopa de Ajo

This is a humble meal using a short list of pantry staples. The key to the best flavor is a good quality chicken stock and a fresh jar of smoked paprika. Here’s what you’ll need:

• Crusty white bread: You could use plain stale bread or pan-fry it in olive oil, but I prefer baking it until it’s crisp and golden for the toasty flavor.
• Extra virgin olive oil: Use good-quality Spanish extra virgin olive oil to sauté the garlic and bloom the paprika.
• Garlic: Slice the garlic as thinly as possible and sauté it until it’s just starting to turn golden. If the garlic browns too much, it will taste overly bitter.
• Spanish smoked paprika: Smoked paprika adds a fruity, smoky flavor to the soup without any heat.
• Bay leaf: Adding a bay leaf to simmer in the stock adds a subtle herbaceous flavor.
• White wine: White wine adds a bit of fruity acidity to the soup. You can substitute it with an equal amount of stock plus 1 tablespoon of sherry vinegar.
• Chicken stock: Use homemade or good quality store-bought low-sodium chicken stock. Or to make this recipe vegetarian you can use homemade vegetable broth.
• Eggs: Similar to egg drop soup, whisked eggs are poured and stirred into the hot soup to form thin ribbons of egg.
• Parsley: I like to finish the soup a pinch of minced flat-leaf parsley for its fresh, green flavor.
• Kosher salt and pepper: Salt and freshly ground black pepper season the soup.

How to Make Sopa de Ajo

This simple and warming garlic soup comes together in just under an hour. After toasting the bread, just sauté the garlic, simmer for 15 minutes, then add the eggs. Here’s how to make it:

• Get ready. Preheat the oven or toaster oven to 400°F. Cut 5 ounces of crusty white bread into 3/4-inch cubes. 
• Toast the bread: Place the bread in a single layer on a rimmed baking sheet. Bake for 15 minutes, tossing halfway through, until crisp and golden. Set aside.
• Sauté the garlic: Heat 2 tablespoons extra virgin olive oil in a Dutch oven or heavy-bottomed saucepan over medium heat. Add 10 thinly sliced garlic cloves and cook until lightly golden, 2 to 3 minutes. Add 2 teaspoons Spanish smoked paprika and stir until fragrant, about 30 seconds.
• Add the bread: Add the toasted bread and 1 bay leaf and toss to coat with the garlic and paprika oil. Pour in 1/2 cup dry white wine and cook until completely absorbed into the bread, about 3 minutes.
• Simmer: Pour in 6 cups low-sodium chicken stock and season the soup with 3/4 teaspoon kosher salt and a pinch of Freshly ground black pepper. Bring the soup to a boil, reduce the heat to low, and simmer to allow the flavors to meld, about 15 minutes.
• Add the eggs: With the soup still at a low simmer, slowly drizzle in the 2 large beaten eggs while stirring. Cook until the egg is set, about 1 minute.
• Serve: Ladle the soup into bowls, garnish with 2 tablespoons minced fresh flat-leaf parsley, and serve.

Variations on Sopa de Ajo

It’s easy to make Spanish bread soup your own. You can elevate it by poaching the eggs or bolster it with Spanish ham or tomatoes for a more filling soup with a richer flavor. Here are some of my favorite variations:

• Poach the eggs: Instead of adding whisked eggs to the soup, you can poach whole eggs in it. Poach one egg per serving. Crack one egg at a time into a cup and slide each egg carefully onto the surface of the soup. Cook until the whites are set and the yolks are cooked to your desired doneness, 3 to 5 minutes.
• Add Spanish ham or pancetta: Add 4 ounces of finely diced cured Spanish ham or pancetta along with the garlic.
• Make it vegetarian: Use vegetable broth instead of chicken stock to make the soup vegetarian.
• Add tomato: In southern Spain, diced tomatoes are sometimes added to the soup. Add one large or two small diced tomatoes along with the toasted bread.
• Make it spicy: Spain isn’t known for spicy food, so this isn’t a traditional addition. I like to add some cayenne pepper or hot paprika to taste to add a kick.

What to Serve with Sopa de Ajo

A hot bowl of sopa de ajo can be a comforting meal all on its own. If I have any leftover bread, I like to dip it in the soup or some seasoned olive oil.

To make a larger meal, I’d add a salad like this quick and satisfying Tuna White Bean Salad, this Olive Salad with Lemon and Pomegranate, or this Mini Sweet Bell Pepper Salad.

More Bread Soup Recipes Plus 1 for Garlic-Lovers

Soups and Stews

Pappa al Pomodoro (Italian Bread and Tomato Soup)

Italian

Ribollita (Tuscan White Bean Soup)

Moroccan and Tunisian

Lablabi (Tunisian Chickpea Stew)

Soups and Stews

Garlic Soup with Aleppo Pepper Oil and Fried Garlic

Browse all Mediterranean recipes. 

Visit Our Shop.

Print

Sopa de Ajo

Garlicky and smoky sopa de ajo or sopa Castellana is a traditional Spanish soup. Lots of sautéed garlic and Spanish smoked paprika flavor a broth thickened with toasted bread with ribbons of beaten egg.

Course Appetizer, Entree, Soup

Cuisine Spanish

Diet Low Lactose

Prep Time 10 minutes minutes

Cook Time 38 minutes minutes

Total Time 48 minutes minutes

Servings 4

Calories 383.5kcal

Author Mark Beahm

Ingredients

• 5 ounces (3 to 5 slices) crusty white bread
• 2 tablespoons extra virgin olive oil
• 10 garlic cloves, thinly sliced
• 2 teaspoons Spanish smoked paprika
• 1 bay leaf
• 1/2 cup dry white wine
• 6 cups low-sodium chicken stock
• 3/4 teaspoon kosher salt
• Freshly ground black pepper
• 2 large eggs lightly beaten
• 2 tablespoons minced fresh flat-leaf parsley

Instructions

• Get ready. Preheat the oven or toaster oven to 400°F. Dice the bread into 3/4-inch cubes.
• Toast the bread. Place the bread in a single layer on a rimmed baking sheet. Bake for 15 minutes, tossing halfway through, until crisp and golden. Set aside.
• Sauté the garlic. Heat the olive oil in a Dutch oven or heavy-bottomed saucepan over medium heat. Add the garlic and cook until lightly golden, 2 to 3 minutes. Add the paprika and stir until fragrant, about 30 seconds.
• Add the bread. Add the toasted bread and bay leaf and toss to coat with the garlic and paprika oil. Pour in the wine and cook until completely absorbed into the bread, about 3 minutes.
• Simmer. Pour in the chicken stock and season the soup with 3/4 teaspoon kosher salt and a pinch of Freshly ground black pepper. Bring the soup to a boil, reduce the heat to low, and simmer to allow the flavors to meld, about 15 minutes.
• Add the eggs. With the soup still at a low simmer, slowly drizzle in the beaten eggs while stirring. Cook until the egg is set, about 1 minute.
• Finish and serve. Ladle the soup into bowls, garnish with parsley, and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and smoked paprika used in this recipe.

Nutrition

Calories: 383.5kcal | Carbohydrates: 26.2g | Protein: 13.2g | Fat: 23.8g | Saturated Fat: 9.1g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 9.9g | Trans Fat: 0.1g | Cholesterol: 81.8mg | Sodium: 707.9mg | Potassium: 463.2mg | Fiber: 1.4g | Sugar: 11.9g | Vitamin A: 119.5IU | Vitamin C: 2.3mg | Calcium: 43.1mg | Iron: 2.1mg

Bundle and Save!

Four of our best-selling signature olive oils, perfect for everyday use.

Buy Now

The post Sopa de Ajo (Spanish Garlic Bread Soup) appeared first on The Mediterranean Dish.