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Creamy Tomato Soup


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Creamy Tomato Soup





1 tablespoon salted butter

2 tablespoons chopped shallot

2 (28-ounce) cans peeled tomatoes*

2 teaspoons smoked paprika

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup heavy whipping cream

1/3 cup blue cheese crumbles

1/3 cup crumbled cooked bacon 



• In a large saucepan, melt butter over medium-high heat. Add

shallot, and reduce heat to low. Cook until soft, stirring occasionally,

2 to 3 minutes. Add tomatoes, paprika, salt, and pepper,

and bring to a boil. Reduce heat, and simmer, covered, for

15 minutes.

• Remove from heat, and add cream.

• Using a hand-held immersion blender, blend to a very smooth

consistency. Adjust seasoning by adding more salt and pepper,

if desired.

• Divide blue cheese and bacon among individual servings.

• Serve warm.

*For testing purposes, we used Cento San Marzano tomatoes, which

are prized for their sweetness. A different type of tomato may be

substituted.



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