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–+ servings

Smoky Cream of Tomato Soup

Course: Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Eva Marie
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Ingredients

  • 3 pounds tomatoes
  • 1 cup diced onion
  • 3 cloves garlic
  • 1 teaspoon minced fresh oregano
  • 1 teaspoon minced fresh thyme or basil
  • 1/2 to 1 ½ teaspoons sugar
  • 1/2 cup cream
  • 2 teaspoons smoky sweet paprika
  • 2 tablespoons olive oil
  • 1/4 teaspoon white pepper
  • A pinch of red pepper flakes
  • Optional: the rind of Parmesan cheese and 1/2 cup of grated Parmesan cheese

Instructions

  • Roughly dice or quarter tomatoes.
  • Heat olive oil in a large saucepan.
  • Add onions and garlic and sauté, stirring often, until onions are translucent, about 5 minutes.
  • Add tomatoes, herbs paprika, give a good stir and let the mixture simmer and cook down for about 5 minutes.
  • Once the tomatoes begin to release their juices, toss in the Parmesan rind and simmer for 10-15 minutes.
  • Remove the Parmesan rind and carefully transfer the tomato mixture into a blender or food processor. A Vitamix works great for this.
  • Process the tomatoes until they are completely smooth.
  • Return the soup to the pan and put the cheese rind back into the pot.
  • Stir in the cream and pepper, and season with salt.
  • Sprinkle in 1/2 teaspoon of sugar, stir and then taste to gauge the sweetness. Add more if the soup is still too tangy.
  • Simmer over medium heat to keep warm until serving.
  • Stir in Parmesan cheese just before serving or sprinkle it on top of soup once it is ladeled into bowls.

Notes

The balance of the tangy tomato flavor and sweetness of the soup depends on the tomatoes used and can vary quite a bit. Gauge the flavor by tasting it and adjusting the sweetness and acidity by adding a bit of sugar as needed.