- 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
- 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.
- 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
