Paella Soup for #souplove

Paella Soup |

Readers of this blog know there is no need for us to profess our #SoupLove. We love soup! There are no less than 17 soups – and this Paella Soup makes 18 soups in our our Recipe Index under Soups & Salads. So it wasn’t a stretch to come up with another one for this month’s Love Bloghop theme. These frigid days, I could in fact pick any given Tuesday, or Wednesday, or yesterday’s lunchtime soup recipe… as it’s not unusual for the kids and I to have a simple tomato or egg drop soup at lunch and then I’ll make a big hearty pot for the family at dinner.

This Paella Soup is a result of my craving for Spanish food (I’m not sure why, except it sounds sunny there!) and a desire to master the delicious seasoning smoked paprika in a dish. (I’m always adding too much or too little.) But I got it just right this time! Since this is a quick version of paella, I used instant brown rice (a nutrient-rich whole grain) and the smoked paprika stood in for the chorizo – which eliminated an extra sauteing step.

If you’re a soup lover, check out all 18 of our soups and all the yummy versions below!

Paella Soup


  • 2 tablespoons canola oil
  • 1 large onion, chopped (about 2 cups)
  • 1 medium red bell pepper, chopped (about 1 cup)
  • 1 medium green bell pepper, chopped (about 1 cup)
  • 2 garlic cloves, minced
  • 3 cups uncooked quick-cooking brown rice
  • 1 can (14-ounce) fat-free, less-sodium chicken broth
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 can (14.5-ounce) can petite diced tomatoes
  • 2 cups tomato (or V8) juice
  • 1 cup frozen green peas
  • ½ pound peeled and deveined medium shrimp
  • Freshly ground black pepper


  1. In a large stock pot, heat oil over medium heat. Add onions, bell peppers and garlic; sauté for 6 minutes. Stir in rice, broth, 1 ¼ cups water, turmeric, thyme and smoked paprika; bring to a boil. Cover, reduce heat to medium-low and cook for 10 minutes. Stir in tomatoes, tomato juice, peas, shrimp, olives and black pepper; cook 4-5 minutes until shrimp is pink and tender.

Paella Soup |

Your hosts for #Souplove:

Susan | Girl in the Little Red Kitchen | @littleredkitchn
Serena | Teaspoon of Spice | @tspcurry
Kimberly | Learn to Cook Badger Girl | @Bdgergrl
T.R. | No One Likes Crumbley Cookies| @TRCrumbley
Jennifer | Leave No Scone Unturned | @Foodie2Choux
Jackie S |Vegan Yack Attack | @veganyackattack
Helena | Rico sin Azucar| @ricosinazucar

Please share your favorite soup! We need more soup!

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  1. Ha ha ha,I love your paella, Serena! In some places of Spain, rice is served like this, a little bit soggy (by the way, it’s not particulary sunny where I live 😉

    Loads of #souplove!

  2. I love this! It looks super soulful and tasty!

  3. This soup sounds amazing, and hearty as well. We love smoky paprika, and I can just imagine how it tastes with shrimp. I can’t wait to make this one. Pinning! Sending lots of #souplove your way!

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