Creamy Tomato Soup With Smoked Paprika |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A great way to use up over ripe tomatoes. Good with crusty bread or a grilled cheese sandwich. Ingredients:
1 tablespoon olive oil |
2 cloves of garlic, sliced |
5 medium over ripe tomatoes, quartered |
3/4 teaspoon kosher salt |
1/2 teaspoon smoked paprika (i used dulce for this) |
1/2 cup soy milk* (or cow's milk) |
*i suggest silk enhanced omega-3, it's one of the creamiest. |
Directions:
1. Add the oil and garlic to a pot. Turn the heat to medium and cook until the garlic is fragrant and starts to sizzle just a little. Don't brown or burn the garlic.
2. Add the tomatoes, salt and paprika and cook on medium high for 5-10 minutes, stirring occasionally. You want to tomatoes to break down most of the way.
3. Remove from heat and place the soup in a blender.
4. *If you've never blended hot liquid BEWARE. You need to crack the inner cap a small amount and cover it with a dishtowel. The spinning hot liquid will create a lot of steam and if you don't have a way to release it the top will blow off and cover you in pain. Also do NOT fill the blender more than halfway. If you choose to double the recipe or have a small blender do this step in smaller batches.
5. Blend the soup until it reaches an even consistency.
6. Add strain to remove the skins and seeds and add the soy milk.
7. Add more soy milk and salt to achieve the desired seasoning and consistency. If the soup has cooled too much place it back in the pot and rewarm over medium heat. Optional: If the tomatoes aren't over ripe then you might want a pinch of sugar or a small amount of agave nectar.
8. Serve hot with bread or grilled cheese or Chreese for the non-dairy version.
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