this soup is a variation of a few different tomato soup recipes i’ve made, blended into one. i love the hint of smokiness from the paprika, and the subtle bite from the goat cheese. the carrots in this are optional, but always a little extra something when included. and of course, like any other tomato soup, i highly recommend an accompanying grilled cheese. to keep this dish low-cal, use reduced-fat sharp cheddar. enjoy!
2 tablespoons olive oil
1 cup yellow onion, diced
2 garlic cloves, minced
1 28 oz can of whole tomatoes (in juice)
1/4 cup chopped carrots
1 tablespoon tomato paste
2 teaspoons sweet smoked paprika
1 bay leaf
3 cups chicken stock (or veggie stock)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup heavy cream
3 ounces goat cheese, crumbled
heat the olive oil in a large, heavy-bottomed pot over medium-low heat. add the onions and saute for about 5-7 minutes, or until translucent and tender. add the garlic and cook for about 1 minute, then add the paprika and cook until fragrant, about 30 seconds.
add the tomatoes, tomato paste, carrots, chicken stock, bay leaf, salt, and pepper, bringing the tomato mixture to a boil. cover and simmer over moderate heat, about 15 minutes. discard the bay leaf before blending.
in a blender, puree the soup in batches until smooth. if you don’t like the current texture, strain the soup back into the pot, pressing on the solids to extract as much soup as possible. stir the cream and goat cheese into the soup – serve hot.