Ingredients
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1 tablespoon unsalted butter
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1 tablespoon extra-virgin olive oil
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1 onion, cut into 1/4 inch dice
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2 garlic cloves, crushed
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2 teaspoons sweet smoked paprika
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3 1/2 lbs tomatoes, quartered
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1/2 cup water
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1 thyme, sprig
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1 bay leaf
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1/4 cup plus 2 tablespoons heavy cream
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8 baguette, slices cut 1/4 inch thick on the bias
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2 ounces gruyere cheese, coarsely grated, about 3/4 C
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kosher salt & freshly ground black pepper, to taste
Instructions
- In a soup pot, melt the butter in the oil. Add the onion and garlic and cook over medium-high heat until tender, about 5 minutes. Add the paprika and cook until it gets fragrant, about 30 seconds. Add the tomatoes, water, thyme and bay leaf, then season with salt and pepper to taste. Bring to a boil. Cover and simmer until the tomatoes start breaking down, about 15 minutes. Discard the thyme sprig and bay leaf.
- Preheat the broiler. In a blender, puree the soup in batches. Strain the soup back into the pot - pressing on the solids (use a strainer with larger holes. This just separates out the bits of tomato skin/seeds that didn't blend.) Stir in the cream and season with salt and pepper again, to taste.
- Meanwhile, put the baguette slices on a baking sheet and broil 6 inches away from the heat until lightly toasted on both sides, about 2 minutes total. top the toasts with the Gruyere and broil for about 30 seconds more, until the cheese gets bubbly.
- ladle the soup into bowls and serve with the Gruyere toasts. Enjoy!