Serves 6. This is a warm and mildly spicy tomato soup, perfect for lunch during the cold weather...grilled cheese anyone?
- 1 tablespoons unsalted butter
- 1 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 2 garlic cloves, smashed
- 5 cups canned whole tomatoes in their juice (from three 14-ounce cans)
- 1 cup water
- ¼ cup heavy cream, plus 2 tablespoons
- 1 tablespoon sugar
- 2 teaspoons sweet smoked paprika (pimento de la vera)
- ¼ teaspoon crushed red pepper
- ½ teaspoon dried thyme
- 1 Bay leaf
- Salt and freshly ground pepper
- Margot's Morsels to top
Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the Margot’s Morsels Rockin’ Rosemary or Simply Sea Salt.