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2 tbsp. butter
2 tbsp. light olive oil (extra virgin not necessary)
One medium onion, diced
2 tbsp. smoked Paprika
4 cloves garlic, minced
6 cups chicken (or vegetable) stock
1 box (26.45 oz.) strained tomatoes
1 can (12 oz.) tomato paste
1 cup heavy cream
Salt and Pepper, to taste
Heat the butter and olive oil in a soup pot over medium heat. Add the diced onion and a pinch of salt. Stir and cook until the onions are soft, translucent and beginning to brown. Add the smoked paprika to the onions and stir and cook for about 5 minutes. Add the garlic to the onion mixture and stir and cook another minute or two and then add the stock. Turn heat to high and bring soup to a boil. Reduce heat to low and simmer 20 minutes or until onions are completely soft. Add the strained tomatoes and the tomato paste and stir until smooth. Remove soup from heat and set aside. Allow soup to cool slightly.
Using a blender or blender stick, puree all of the tomato soup until it is completely smooth and nicely thickened. Add the cream to the soup, stir well, and add salt and freshly ground pepper, to taste. Return soup to a low flame. Gently heat the soup but do not let it boil. Ladle hot soup into each of six serving bowls. Serve soup hot. Serves six.