I only eat soup. And when it's as good as this tomato soup, who could complain? I made it yesterday listening to the new Devendra Banhart album called "What Will We Be", wearing read high heels and rolled up baggy jeans. My hair? Sticking straight up from straight out of bed. I sadly do not have a picture. I thought about it of course...
I spotted these lovelies in a second hand shop in Seattle while shopping with my dear friend Kelsey. I have yet to wear them out in public. Most of the time, I just look at them and know I could wear them. One day I hope to stride across stages and sing out about that great big heart of mine.
Alright, the soup. You'll need some of this sweet smoked paprika. It costs about 8 bucks a pot. I bought it last year and I still have 3/4 of a pot left. Is it worth it? Yes. You've never smelled anything like it in your life (besides real vanilla extract from Mexico). And it gives this tomato soup a one hell of a deep sweet roasted flavour.
Judy's Tomato Soup
makes four good-sized servings
1 medium-sized onion - sliced
2 cloves garlic - minced
1 28 oz can of whole tomatoes
2 C chicken broth
1 tsp sweet smoked paprika (or more, or less)
salt and pepper to taste
- In a dutch oven or large stew pot, caramelize the onion in olive oil or butter until deep brown (this could take a while, like 30-40 minutes, but this is where the most of the soup's flavour comes from so don't skimp on this step.)
- add minced garlic
- add tomatoes and chicken broth
- bring the soup to a boil and let simmer for 20 min - 40 min (depending on your level of patience)
- purée the soup with a hand blender or in a normal one
- add the paprika and season with salt and pepper
- grill yourself a cheese sandwich and open a can of pickled beans from the farm and sit on the floor and slurp and munch and crunch away.
