Smoky Tomato Soup with Parmesan Crisps

Our secret to make this perfect soup in 15 minutes is found in a can of Muir Glen’s Organic whole peeled tomatoes and a touch of Hepp’s Applewood Smoked Salt (which we carry, by the way)! If you happen to have leftover Brioche or Sourdough, make up a set of killer grilled cheese sandwiches to take a dip into your soup bowl.

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Ingredients

Smoky Tomato Soup with Parmesan Crisps

1 Tbsp Olive oil
1 Tbsp Butter
1 Large yellow onion, diced
1 Tbsp Flour
1 bunch Fresh thyme
3/4 tsp Smoked paprika
3 lbs. Very ripe tomatoes, crushed, OR 1 28-ounce can tomatoes
2 cups Vegetable broth
2 Tbsps Heavy cream, optional
5-6 turns Fresh black pepper
1 tsp Smoked salt (we love Hepp's)

Directions

  1. Grab your heaviest stockpot or Dutch oven. Heat up your oil and butter and cook the onions in there over medium heat.
  2. Once the onions look translucent, add the flour and mix until the onions are coated, stirring with a wooden spoon. Slowly add the broth, a little at a time and stirring as you add it.
  3. Add the remaining ingredients (spare the cream), put a cover on the pot and let it all simmer for 10 minutes. Taste and add salt and pepper to taste.
  4. With an immersion or stand blender, puree the soup. Stir in the smoked salt and serve with parmesan crisps and a touch of cream, if desired.

Parmesan Crisps

1/2 cup Grated parmesan
  1. Preheat the oven to 400F. Scoop tablespoons of grated parmesan over a parchment-paper lined cookie sheet (be careful)! They spread a lot)! Bake for about 8-10 minutes.