Smoky Tomato Soup


Nothing says "snow day" quite like a bowl of tomato soup! This recipe is updated by incorporating smoked paprika, which deepens the flavors and leaves your belly warm and satisfied. For a less subtle smokey flavor, the paprika can be increased to 1 1/2-2 tablespoons, depending on preference. 

-- April


Soup.JPGSmoky Cream of Tomato Soup

(serves 6)

2 turns EVOO
1 medium sweet onion, diced
2 medium carrots, diced Try Hunter Hill Farms
1 large stalk of celery, diced
4 cloves garlic, minced
1 teaspoon dried oregano
2 teaspoons dried parsley
1/2 teaspoon smoked paprika
1 cup lightly packed fresh basil
2 (28 ounce) cans tomato purée
2 cups water (or 2 cups chicken broth)
1/4 cup sugar
salt and pepper
Crème fraiche or sour cream (optional)
Chives, diced (optional)


Place a stock pot over medium heat, add 2 turns of EVOO, onion, carrots and celery. Stir occasionally, until vegetables are tender. Add garlic, stir until fragrant, about 30 seconds. Add oregano, parsley and smoked paprika. Stir to combine and cook for one minute. Next, add puréed tomatoes, sugar, basil and water. Stir. Cover and reduce heat to a simmer. Cook for 30 minutes or until vegetables are soft. Season generously with salt and pepper. Remove from heat and purée, using either a stick blender or food processor. Serve hot. Garnish with crème fraiche or sour cream and chives if desired.

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