Chunky Tomato Cream Soup
- 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
Preparation time 15mins
Cooking time 60mins
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.