Margot’s Tomato Soup

Serves 6. This is a warm and mildly spicy tomato soup, perfect for lunch during the cold weather...grilled cheese anyone?

  • 1 tablespoons unsalted butter
  • 1 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, smashed
  • 5 cups canned whole tomatoes in their juice (from three 14-ounce cans)
  • 1 cup water
  • ¼ cup heavy cream, plus 2 tablespoons
  • 1 tablespoon sugar
  • 2 teaspoons sweet smoked paprika (pimento de la vera)
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon dried thyme
  • 1 Bay leaf
  • Salt and freshly ground pepper
  • Margot's Morsels to top


In a soup pot, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juice, the water, heavy cream, crushed red pepper, thyme and bay leaf and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes. Discard the bay leaf.
Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the Margot’s Morsels Rockin’ Rosemary or Simply Sea Salt.


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