Steak Tomato and Smoked Paprika Soup. A terrifically tasty way to use leftover grilled steak but well worth cooking steak especially for this hearty soup.
Here’s another tasty recipe for leftover grilled steak. Spouse is a great fan of a good soup so sometimes I even grill an extra steak to make a small pot of this delicious soup for lunch the next day.
Always cook the steak to rare for this soup, even if you don’t prefer rare steak. The steak gets added in thin slices just before serving so that the piping hot broth continues the cooking process while still keeping the beef quite tender.
I do like to use prime cuts of steak for this recipe like strip loin or prime rib because they are the most tender. You can however make many cheaper cuts of steak work in this recipe.
The secret is to sear it quickly and well on the outside to build up flavour. Cut as thin as you can so that the meat retains its tender bite and great flavour when added to the broth.
I have been experimenting with dry aged beef at home and recently made this recipe using some 28 day dry aged steak. The intensity of the beef flavour with the bright fresh summer tomatoes was just wonderful.
I must remember to make this for my Mom next time. She, like Spouse, is a real soup queen, who would surely enjoy this recipe.
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If you liked this recipe you may also want to try our very popular recipe for traditional style Peas Soup with Dough Boys
Originally published Sept 4, 2011. Updated September 2018 to include nutritional information, metric measurements & photos.
- 2 strip loin steaks about a pound total
- 3 large carrots cut in coins or sticks
- 3 large tomatoes cut in chunks
- 2 cloves minced garlic
- 1/2 small red onion finely chopped
- 3 tbsp oilive oil
- salt and pepper to season
- 6 cups good beef stock
- 1 tsp dried ground thyme
- 1/4 cup barley
- salt and pepper to season
- 1/4 of a whole nutmeg grated (About 1/2 to 1 tsp)
- 1 cloves minced garlic
- 2 tbsp smoked paprika
- 2 green onions chopped for garnish (optional)
Sear the steak for 3-4 minutes on each side. Let the steaks rest for at least 10 minutes.
Cut across the grain in very thin slices. Set aside.
Toss together the carrots, tomatoes, garlic red onion and olive oil. Season with salt and pepper.
Roast in a shallow baking dish for about 40 minutes at 350 degrees F.
Transfer to a 3-4 quart saucepan and add the beef stock, thyme, barley, salt, pepper, nutmeg, garlic and smoked paprika.
Simmer stock, thyme, nutmeg, salt, pepper, garlic, smoked paprika and barley together over medium low heat for about 30 minutes or until the barley is fully cooked and the vegetables are fork tender.
Stir occasionally to make sure the barley does not stick to the bottom of the pot.
Add several slices of the steak to the bottom of each individual serving bowl, ladel the hot soup over the meat and serve with a garnish of chopped green onion.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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