Perfect to pair with a grilled cheese sandwich, this tomato soup recipe takes little time to prepare. If you prefer, top with bacon bits, alongside crusty bread — or as any grilled cheese lover will do . . . dip into the soup.
- 1 Tbsp unsalted butter
- 1 Tbsp extra-virgin olive oil
- 1 onion, cut into 1/4-inch dice
- 2 garlic cloves, crushed
- 2 tsp paprika
- 3-1/2 lbs tomatoes, quartered
- 1/2 cup water
- 1-1/2 tsp thyme
- 1 bay leaf
- salt and freshly ground pepper
- 1/4 cup, plus 2 Tbsp heavy cream
In a soup pot, melt the butter in the oil. Add the onion and garlic and cook over moderately high heat until tender, approximately 5 minutes. Add the paprika and cook until fragrant, 30 seconds.
Add tomatoes, water, thyme and bay leaf. Season with salt and pepper and bring to a boil.
Cover and simmer over moderate heat until the tomatoes break down, approximately 15 minutes.
Discard the bay leaf and puree soup with a stick blender, or in a blender (in batches).
Stir in the cream, and season with more salt and pepper.
