Paprika-Spiked Sundried Tomato Soup

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by Jess Thomson
Serves 6 to 8
Start to finish: 45 minutes
from Edible Seattle January/February 2010

2 teaspoons extra virgin olive oil
1 large onion, chopped
1 teaspoon smoked Spanish paprika (Pimenton de la Vera)
2 cups oil-packed sundried tomatoes (measured after draining)
4 cups vegetable stock (plus more, if desired)
1/2 cup cream
Salt and freshly ground pepper
2 ounces goat cheese, crumbled (optional)

Heat a soup pot over medium heat. Add the oil, then the onion, and cook and stir until very soft, about 10 minutes. Stir in paprika, then add tomatoes and stock, and simmer over low heat for 30 minutes, stirring occasionally. Let cool for a few minutes, then carefully blend in batches in a food processor or blender. Stir in cream, season to taste with salt and pepper, and thin with additional stock, if you want a thinner soup. Serve warm, as is or topped with crumbled goat cheese.

Gluten-free *Vegetarian