Cream of Paprika Soup with Cod

5 from 7 votes
Total Time 1 hr 10 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 128 kcal


  • 500 g Red peppers
  • 1 medium sized Red Onion
  • 1 Clove of garlic
  • 2 tbsp Butter
  • 1 tbsp Tomato paste
  • 1 pinch Sugar
  • 0,125 tsp Paprika powder
  • 1 liter Vegetable broth, instant
  • 230 g Cod fillet
  • 1 bunch Fresh dill
  • 2 tbsp Creme fraiche Cheese
  • Salt and pepper


  • Halve, core, wash and cut the peppers into large pieces. Peel the onion and garlic and cut both into large cubes. Heat 1 tablespoon of butter in a large saucepan, sauté the paprika pieces, garlic and onions in it. Stir in the tomato paste, add sugar and paprika powder. Pour in the broth, simmer everything for 15-20 minutes.
  • Rinse the cod fillet with cold water, pat dry and cut into about 4 equal pieces. Heat the remaining butter (1 tablespoon) in a pan and fry the cod pieces in it for 1-2 minutes on each side. Season with salt and pepper.
  • Finely chop the dill. Puree the pepper cream soup with the blender. Season to taste with salt and pepper. Divide the soup on 4 plates, place the cod pieces on top, serve with 2 dabs of creme fraiche and serve sprinkled with dill.


Serving: 100gCalories: 128kcalCarbohydrates: 8.7gProtein: 10gFat: 5.9g
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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