Chunky Tomato Cream Soup

Chunky Tomato Cream Soup
Chunky Tomato Cream Soup

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Ingredients

  • 1

    Tbsp olive oil

  • 1/2

    cup chopped Vidalia onion

  • 8 to 10

    sprigs fresh thyme

  • 1

    tsp sweet paprika

  • 1

    serrano pepper, seeded and chopped

  • Kosher salt & freshly ground black pepper

  • 2

    cloves garlic, smashed

  • 1

    Tbsp plus 1 tsp tomato paste

  • 8

    Roma tomatoes, cut into big chunks

  • 1

    quart chicken stock

  • 1/2

    cup heavy cream, at room temperature

Directions

1. In a stockpot over medium heat, combine olive oil, onion, thyme, paprika, serrano pepper, a pinch of salt & a few grinds of black pepper. 2. Stir with a wooden spoon & cook until onion is tender but not browned, 5 to 8 minutes. 3. Add garlic & tomato paste, stirring to coat everything in pot. Cook, stirring, over medium heat until paste turns a deep red, 8 to 10 more minutes. 4. Add tomato chunks & bring to a simmer. Cook, stirring to ensure that a bit of moisture evaporates but tomatoes don't burn. 5. Cook this way until tomatoes are tender & skins are peeling off, about 5 minutes. 6. Add chicken stock & bring to a boil, then reduce to a simmer & cook for just 10 more minutes. Remove pot from heat and, using tongs, remove thyme. 7. Using an immersion blender, blitz soup in pot, leaving a few chunks of tomato for texture. Return to low heat & slowly stir in cream. Serve warm. If you don't have an immersion blender, use a regular one. Work in batches and make sure the pitcher is never filled more than a third of the way. Before you start, remove a few chunks of tomato with a slotted spoon to add back later for texture.

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