Smoky Tomato Soup

by Amy Sherman
Print Email

tomsoupIt's easy to get so caught up in the idea of eating seasonally that we forget that there are certain things that aren't necessarily seasonal, for example vegetables grown in hothouses or greenhouses like Belgian endive, cucumbers and mushrooms, also preserved produce--jams, pickles, chutney, frozen and canned foods. Which brings me to canned tomatoes, which are a great choice for recipes since fresh tomatoes are in season for a fairly short period of time.

While I wouldn't use a canned tomato on a sandwich, they are a must for most tomato based sauces. Lately I've come to appreciate canned fire roasted tomatoes for their lovely smoky flavor. They are great in stew or chili and a sneaky shortcut when making this zippy soup. A nice option in this shoulder season when somedays still feel like Winter, it's something you can make from pantry staples--a few aromatics, cans of tomatoes and broth. Having tried many brands of fire roasted tomatoes, I like Hunt's best and while I prefer homemade, Swanson's is the only canned chicken broth I use.

Another little trick in this soup is the addition of cream cheese. I don't typically keep heavy cream on hand so I am always looking for other ingredients to add creaminess to recipes. In this case a tiny bit of cream cheese adds a lot of richness. But in all honesty this soup is really wonderful even without it.

Smoky Tomato Soup
Serves 4-6

Ingredients:

2 Tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced
2 cloves garlic, minced
1/2 teaspoon smoked paprika

2 14.5 ounce cans fire roasted tomatoes
2 14.5 ounces chicken broth (or homemade)
2 Tablespoons cream cheese, optional

Instructions:

Heat a soup pot over medium heat. Add the onions and carrots and cook, stirring frequently for 8 minutes or until soft and golden, but not brown. Add the garlic and cook another minute. Add the smoked paprika and stir until fragrant, about 30 seconds. Add the tomatoes and broth and bring to a boil. Lower heat and simmer for 30 minutes, or until fairly thick and saucy.

Add the cream cheese if desired. Blend the soup in batches or use a hand blender. When the soup is smooth, it's ready to serve.

Enjoy!  

 

Amy Sherman is a San Francisco–based writer, recipe developer, restaurant reviewer and all around culinary enthusiast. She blogs for Epicurious , Bay Area Bites and Cooking with Amy .   

You have no rights to post comments

 

restaurant news

Snag Bar and Grill
Utah
by David Latt

snagVisiting Dinosaur National Park from Salt Lake City can certainly be done in a long day trip, but if you have more time, base your stay in Vernal with half a dozen comfortable, affordable motels,...

Read more...
Two New York WOW moments!
New York
by Nancy Ellison

How I love New York restaurants! I love my old standbys. I love the familiar friendly faces and food that I know exactly how it will taste. But, I also love going somewhere unexpected and...

Read more...
LudoBites 8.0 at Lemon Moon: How to Impress Your Friends
Los Angeles
by Lisa Dinsmore


ludobites8logo.jpgIt's all my friend Jo's fault. She brought me to LudoBites 3.0 at Royal T in Culver City just over 2 years ago. I had never heard of Chef Ludo before and really wasn't that into food, but I was...

Read more...
Canele
Los Angeles
by Charles G. Thompson

caneleoutside.jpgA canelé is a specialty of the Bordeaux region of France. A small pastry with a soft custard center and a dark caramelized crust. They are eaten for breakfast, as a snack, and for dessert. Canelé...

Read more...