Creamy Tomato Soup

Creamy Tomato Soup | Sarafina's Kitchen

 

  • 1 T olive oil
  • 1/2 c chopped onion
  • 8 sprigs fresh thyme
  • 1 t smoked paprika
  • 2 cloves of garlic, minced
  • 1/2 c dry white wine
  • 1 T tomato paste
  • 8 Roma tomatoes, diced
  • 1 bay leaf
  • 1 quart vegetable stock
  • 1/2 c heavy cream, at room temperature
  1. In a stockpot on medium heat, add olive oil, onions, thyme and paprika. Season with a pinch of salt and a few grinds of black pepper. Stir with a wooden spoon and cook until onions are tender and translucent, but not browned, about 5 minutes. Add garlic, wine, and tomato paste, stirring to coat everything in the pot. Cook while stirring on medium until paste appears a deep red color, about 5 more minutes. Add tomato chunks and raise the heat until they begin to bubble. Cook while stirring the tomatoes to insure a bit of moisture evaporates from them, but they do not burn. Cook this way until the tomatoes are tender and the skins are peeling off, about 5 minutes. Add the vegetable stock and bay leaf and bring to a boil then lower to a simmer and cook for 10 minutes.
  2. Remove pot from the heat and using an immersion blender, blitz soup in the pot leaving a few chunks of tomatoes for texture. Slowly stir in cream. Serve warm.

Recipe adapted from Sunny Anderson’s Fastest Chunky Tomato Cream Soup

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