Tomato Soup

INGREDIENTS

• 2 tablespoons butter

• 2 shallots, thinly sliced

• 2 teaspoons of minced garlic

• 3 tablespoons all-purpose flour

• 2 (28-oz.) can crushed tomatoes

• 1 (32-oz.) chicken broth

• 1 (28-oz.) can fire-roasted diced tomatoes

• 1 cup of heavy whipping cream

• 1 1/2 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon sugar

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INSTRUCTIONS

• In large dutch oven, heat butter over medium heat. Add shallot and garlic; cook for four minutes, stirring occasionally. Stir in flour, cook for two minutes, stirring constantly. Add crushed tomatoes, broth, diced tomatoes, cream paprika, salt, pepper and sugar; bring to a boil. Reduce heat, and simmer for twenty minutes. Stirring occasionally.

• In the work bowl of a food processor, puree soup, in batches if necessary. Serve with cheese toasts. Garnish with parsley if desired. ENJOY the Nom Noms