“Zozo!? Never heard of it.”
—a thief, FFVI
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large yellow onion or two small onions, peeled and diced (about 2 cups)
- 1 head of garlic (about 8-12 cloves), peeled
- 1 tablespoon smoked paprika
- 4 pounds fresh tomatoes, washed well and stems removed
- ½ tablespoon sea salt
- Freshly ground black pepper, to taste
- Fresh thyme sprigs
- 1 bay leaf
- ¼ cup heavy cream
- Baguette and Gruyère cheese (optional)
Heat butter and oil in a large soup pot over medium heat. Add onion and sauté for 5 minutes. Stir in garlic and paprika and cook for another minute or so, until fragrant. Add tomatoes and cook until they begin to break down, about 20 minutes, stirring frequently and reducing heat as necessary so the onion and garlic don’t burn.
Remove from heat and let cool slightly before transferring to a blender or food processor (you might have to do this in batches). Blend until combined. Pour the tomato puree back into the pot and add salt and pepper to taste. Stir well and bring to a gentle simmer. Add a few thyme sprigs and bay leaf and simmer over medium-low heat for about 15 minutes.
Remove pot from heat and discard thyme sprigs and bay leaf. Stir in cream. Divide into 4 bowls and serve with toasted bread and cheese, if desired.
Makes 4 servings. Per serving: 232 calories, 12.8 g. fat, 5.9 g. saturated fat, 1.1 g. poly. fat, 5 g. mono. fat, 28 mg. cholesterol, 925.4 mg. sodium, 1234.1 mg. potassium, 28.2 g. carbohydrates, 7 g. fiber, 5.7 g. protein, vitamin A 39%, vitamin C 88%, calcium 9%, iron 9%