Skip to main content

Smoky Tomato Soup in 20 Minutes

In my mind, nothing captures the cozy atmosphere of a rainy autumn day better than curling up in front of the fire with a good book, a cup of tea, and this wonderful soup and sandwich combo.

Once you taste the smoky depth that smoked paprika and alder wood smoked salt add to this super easy tomato soup and the richness of the butter and half and half, all for less cost than buying a can of soup...well, you'll never visit the soup aisle of the grocery store again. I promise.

2 lbs ripe tomatoes
1 medium sweet onion
6 Tablespoons butter
1/4 teaspoon smoke paprika
1/4 teaspoon Alder wood smoked salt
dash ground red pepper
1/4 cup half and half
salt and pepper to taste

1. Cut tomatoes into quarters and the onion into chunks and butter into slices. Add all to saucepan and cook on medium-low heat. Allow to cook for 15-20 minutes until the onions soften and the tomatoes reduced to mush.
2. Add in seasonings. Stir. Then using an immersion blender, been until the tomato soup reaches a chunky smoothness that you desire. 
3. Gently fold in the half and half and bring to desired heat again. Taste and adjust seasonings.
4. If you're feeling so inclined, finish with a dollop of pesto and a drizzle of extra virgin olive oil. 

Serve with your favorite grilled cheese sandwich or with a oven-melted pita pepper jack cheese sandwich.
Perfect for a rainy autumn day!

Suzanne Elizabeth Anderson is the author of: Comfort Me: Easy Meals to Bring Your Family Back to the Table

Join Suzanne at: or


Popular posts from this blog

Dinner with Julia

What do Ina Garten and Martha Stewart have in common? Both women describe cooking through Julia Child’s Mastering the Art of French Cooking when they were young as foundation to learning to cook.
Julia Child is an inspiration to most home cooks of a certain age. I found her so inspiring that at one time, I had all of her cookbooks, including a first edition of Mastering the Art of French Cooking, and had read almost every biography written about her, My Life in France, being my favorite. And yet! I confess that until this week, my cooking adventures in Mastering were limited to her omelet recipe, her iconic recipes for onion soup and Beef Bourguignon.
When the Food52 Cookbook Club on Facebook chose Mastering as its cookbook for the month, I jumped at the chance to finally use Julia’s first cookbook for its intended purpose.
I decided to start with something easy, a poached egg. I purchased the best organic eggs I could afford, read the recipe several times, and began. After I’d tur…

Collard Greens with White Beans - A Vegetarian Take on a Classic

Could a vegetarian version of collard greens ever compete with the traditional goodness of collard greens cooked with a smoked ham hock?

I was skeptical until I made this recipe. It is every bit as delicious. Taking the place of the ham hock is the rind of parmesan or other hard cheese. I keep a small plastic bag of cheese rinds in the freezer, they are the perfect flavor enhancer of stocks and soups, and now collard greens.

Similar recipes call for dried beans, but sine I live 10,400 feet above sea level, dried beans are always a challenge unless I'm using a pressure cooker. For this recipe, I opted for canned beans and am just as happy as can be.

This recipe is quick, easy, delicious, and so rich and satisfying a bowlful with a slice of garlicky olive oil toasted bread makes the perfect week night dinner. It is also a satisfying side dish.

Let's get cooking!

1 bunch of collard greens, touch center stems removes, leaves torn into large pieces
1 14 oz can of Nort…

Open to the Spirit - Book Review

Open to the Sprit is like reading a letter from a friend. McKnight writes a very accessible introduction to the Holy Spirit and its role in our spiritual life. McKnight uses several stories from his life and others to share how the Holy Spirit consoles and deepens our daily spiritual walk. A terrific book for those seeking an introduction to a relationship with the Holy Spirit.