Updated: Apr 25
A superb recipe from one of my favorite chefs and cookbook authors, Deborah Madison. I own all her cookbooks, each one a masterpiece. Each book has amazing recipes to suit ecery palate. This is a recipe that we make often, the smokiness of the soup elevates the plain old tomatoes soup to a new level. I use Spanish smoked and hot paprika for this soup, Chiquilin brand. This soup is the perfect pairing to a grilled cheese sandwich.
For more recipes from this book click here.
1/4 onion, thinly sliced1 large garlic clove, slivered 1/4 teaspoon paprika (I use sweet Hungarian and spicy Spanish (Mas Portal brand smoked hot) 2 lbs fresh tomatoes (heirloom) or 1 can (large) San Marzano tomatoes, diced 1 slice white bread 1/2 teaspoon thyme and basil (fresh) 1/4 teaspoon sugar Salt and black pepper to taste 2 table spoons oil 3 cups water or chicken stock (I use stock) 1/4 cup milk (or not, but it helps soften the flavors) Warm oil and add garlic and onion and sauté noon medium till translucent. Add herbs and sauté for 1 more minute. Add everything else and bring to a boil, simmer on medium for 30 minutes till the tomatoes are broken down. Purée with a hand blender ar regular blender till smooth. Adjust the consistency so that the soup coats a spoon thickly. Turn off heat and add milk if desired. Adjust seasonings, salt, paprika sand pepper. Let sit for at least 2 hours. Serve heated with croutons or bread.