For a twist on classic tomato soup, smoked paprika and roasted red peppers give this version a smoky rich flavor. Garlic bread on the side makes this a fast, comforting weeknight choice.
Heat a Dutch oven over medium heat. Add olive oil and butter. When butter melts, add carrots and onions and saute until onions soften, 4 to 5 minutes. Add paprika and vinegar and saute until fragrant, ~1 minute. Add roasted red peppers, tomatoes (including liquid) and stock. Bring to a simmer and allow to simmer for 10 minutes to let the flavors come together.
While soup simmers, place bread onto a sheet pan and bake for 10 to 12 minutes, until bread is golden.
Puree soup until smooth with an immersion blender (like in this video) or transfer to a standing blender in batches. (Using a standing blender will yield a more smooth, creamy soup.) Season to taste with salt and pepper.
Serve soup with a spoonful of yogurt on top of each bowl and with garlic bread on the side. Enjoy!
it was so good! perfect for a chilly night. I bumped up the seasonings a bit more and actually blended the greek yogurt into the soup for a creamier recipe.
Had to add garlic, basil, salt, and pepper to the soup to make it a little more flavorful. Otherwise it was good.
Also, made grilled cheese rather than garlic bread to make it more of a dinner.