By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 6
80 cal · 20 min
Roasted Semolina Soup
Recipe GLPR0076ed0cdaa061
A warm, comforting soup featuring roasted semolina flour that adds a delicate nutty flavor and velvety texture. Simple, wholesome ingredients—butter, broth, and aromatic spices—combine to create an elegant and satisfying dish perfect for any meal.
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Ingredients
3 tablespoons unsalted butter
⅓ cup fine semolina flour
3½ cups vegetable, chicken, or beef broth
2 pinches grated nutmeg
1 pinch Hungarian sweet paprika
1 sprig fresh parsley, chopped
Directions
Heat the unsalted butter in a medium saucepan over medium heat until it foams, about 1-2 minutes.
Add the fine semolina flour and stir constantly for 3-4 minutes, allowing it to toast and deepen in color slightly. The mixture should smell fragrant and nutty.
Gradually add the broth—start with about 3 cups and stir thoroughly to prevent lumps from forming. Pour slowly while whisking to create a smooth consistency.
Increase the heat to medium-high and bring the mixture to a gentle boil, stirring occasionally.
Once boiling, reduce the heat to low and simmer for 8-10 minutes, stirring frequently, until the soup thickens. Add the remaining broth if you prefer a thinner consistency.
Season with grated nutmeg and Hungarian sweet paprika, stirring to distribute evenly.
Taste and adjust seasonings as desired. Ladle into bowls and garnish with fresh chopped parsley. Serve hot.
Comments
Semolina flour is a specialty item that won't be stocked at most Charlotte-area stores—you'll need to make a separate trip to Harris Teeter's specialty section or an ethnic market to find it, which is a real cost on a weeknight. The stated 20 minutes is honest for cooking, though toasting semolina in butter before adding broth takes active attention and constant stirring to avoid lumps and burning. At roughly 60-80 cents per serving if you find semolina on sale, it's economical once you have the ingredient. This is a light, rustic soup that reheats well in the microwave, but it's really a same-night dish and doesn't become more interesting as leftovers."
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