Spicy Tomato and Fish Soup Fiery Tomato Fish Soup with Herbs and Garlic Ingredients: 2 tablespoons olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 1 red chili pepper, finely chopped (adjust to taste) 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1 (14 oz) can diced tomatoes 3 cups fish stock or vegetable broth 1 tablespoon tomato paste Salt and black pepper to taste 1 lb white fish fillets (like cod, halibut, or sea bass), cut into chunks Juice of 1/2 lemon 2 tablespoons chopped parsley Crusty bread or cooked rice, for serving (optional) Directions: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and chopped chili pepper, cooking for another 1-2 minutes until fragrant. Stir in paprika, cumin, and tomato paste. Cook for 1 minute. Add the diced tomatoes and fish stock. Bring to a boil, then reduce heat and simmer for 10 minutes. Season with salt and pepper. Gently add the fish chunks to the simmering soup. Cook for 5-7 minutes, or until the fish is opaque and flakes easily. Stir in lemon juice and chopped parsley before serving. Serve hot with crusty bread or rice on the side if desired. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 280 kcal | Servings: 4 servings #spicysoup #fishsoup #seafoodrecipes #tomatobasedsoup #easyfishsoup #quickdinners #weeknightrecipes #seafoodlovers #chilicuisine #flavorfulsoups #glutenfreeoptions #highproteinmeals #mediterraneandiet #healthycomfortfood #souprecipeideas #codrecipes #spicytomatosoup #onepotmeals #garliclovers #lightmeals Bold, spicy, and full of flavor! This Tomato and Fish Soup brings the heat and comfort in every spoonful. A must-try for seafood lovers!

Roasted Beetroot and Feta Soup Creamy Roasted Beetroot Soup with Crumbled Feta and Fresh Herbs Ingredients: 4 medium beetroots, peeled and cubed 1 tablespoon olive oil 1 medium onion, chopped 2 garlic cloves, minced 1 medium potato, peeled and diced 4 cups vegetable broth 1 teaspoon ground cumin 1/2 teaspoon smoked paprika Salt and pepper to taste 1/2 cup crumbled feta cheese 2 tablespoons Greek yogurt or sour cream (optional, for garnish) Fresh dill or parsley, chopped (for garnish) Directions: Preheat the oven to 400°F (200°C). Place the cubed beetroot on a baking sheet, drizzle with olive oil, and roast for 25–30 minutes until tender. In a large saucepan, sauté the onion and garlic over medium heat until soft and fragrant. Add the diced potato, roasted beetroot, cumin, paprika, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are soft. Use an immersion blender or transfer to a blender to purée the soup until smooth and creamy. Season with salt and pepper. Ladle into bowls and top with crumbled feta, a swirl of Greek yogurt or sour cream, and chopped herbs. Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes Kcal: 260 kcal | Servings: 4 servings #beetrootsoup #roastedsoup #vegetarianmeals #comfortfood #fetasoup #souprecipe #colorfulsoups #heartydinner #vegetablesoup #homemadesoup #healthycomfortfood #beetlove #glutenfreeoptions #herbygarnish #cozyeats #soupseason #flavorfulsoups #meatlessmonday #easyhomemeals #veggielovers This Roasted Beetroot and Feta Soup is the perfect blend of earthy sweetness and creamy tang. Topped with fresh herbs and feta—every spoonful is a dream!

Chicken and Tomato Basil Soup Creamy Chicken Tomato Basil Soup with Fresh Herbs Ingredients: 1.5 lbs boneless chicken breast or thighs, cooked and shredded 2 tablespoons olive oil 1 onion, chopped 4 cloves garlic, minced 1 (28 oz) can crushed tomatoes 4 cups chicken broth 1 cup heavy cream (or half-and-half for lighter version) 1 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes (optional) Salt and pepper to taste 1/2 cup fresh basil leaves, chopped (plus more for garnish) 1 tablespoon balsamic vinegar Parmesan cheese, for topping (optional) Directions: Heat olive oil in a large soup pot over medium heat. Add onion and cook for 4–5 minutes until translucent. Stir in garlic and cook for 1 minute until fragrant. Add crushed tomatoes, chicken broth, oregano, and red pepper flakes. Stir and bring to a simmer. Let the soup simmer for 10–12 minutes to allow the flavors to meld. Stir in the cooked shredded chicken and continue to simmer for another 5 minutes. Reduce heat and stir in the cream, basil, balsamic vinegar, salt, and pepper. Let heat through but do not boil. Serve hot, garnished with extra basil and a sprinkle of Parmesan if desired. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 370 kcal | Servings: 6 servings #chickensoup #tomatobasilsoup #comfortfood #souprecipes #easyhomemade #creamychicken #herbsoup #quickdinner #simplecomfort #soupseason #souplovers #heartybowl #lowcarbmeals #cozykitchen #freshbasil #easyfamilydinners #tomatolovers #chickenrecipes #weekdaycomfort #flavorfulsoups A bowl of this Creamy Chicken and Tomato Basil Soup is like a warm hug on a cold day. Rich, comforting, and packed with fresh basil and tender chicken!