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
• 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,
• 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