Smoky Tomato Soup with Parmesan Crisps

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tomato soup

Smoky Tomato Soup

Course: Main Courses, Soups
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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  • 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 lb Very ripe tomatoes crushed, OR 1 28-ounce can tomatoes
  • 2 cup Vegetable broth
  • 2 Tbsp Heavy cream optional
  • 5 to 6 turns Fresh black pepper
  • 1 tsp Smoked salt we love Hepp’s


  • Grab your heaviest stockpot or Dutch oven. Heat up your oil and butter and cook the onions in there over medium heat.
  • 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.
  • 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.
  • 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.