It’s a bit dreary today and tomato soup sounded so good! I had some fry bread leftover from yesterday’s Fry Bread Tacos and they absolutely amazing dipped in the soup. You can easily replace any of the herbs that you don’t like with more of the other herbs, just be careful with thyme. A little goes a long way.
3 lbs Fresh Tomatoes; cored & chopped
1 Tablespoon Olive Oil
1 ½ cups Onion; chopped
4 cloves Garlic; minced
2 Tablespoons Rosemary; chopped
1 Tablespoon Basil; chopped
½ teaspoon Thyme; chopped
1 Tablespoon Smoked Paprika
3 ½ cups Chicken Broth
1 cup Heavy Cream
Salt and Pepper to taste
Heat a dutch oven over medium-high heat and drizzle in the olive oil. Once hot, cook the onions until tender then add in the garlic; sautéing until fragrant.
—
Add in the tomatoes, herbs, seasonings and broth. Bring to a boil then reduce to a simmer. Cover and cook for 30 minutes, stirring occasionally.
—
Using an immersion blender, blend the soup until it reaches your desired consistency. You can also use an upright blender – carefully pour the soup into your blender and pulse until smooth. Then, pour the soup back into the dutch oven.
—
Pour in the cream, stirring until well combined. Cover and simmer for an additional 10 minutes before serving hot with a grilled cheese or fry bread!
—
Enjoy!
—
Ash's In The Kitchen 