Ingredients:
4 teaspoons olive oil
½ onion, sliced
12 cloves garlic, slivered
½ teaspoon Spanish smoked paprika, or more to taste
2 pounds tomatoes, cut into chunks
2 slices sturdy bread, torn into pieces
2 thyme, marjoram, or basil sprigs
sea salt and freshly ground black pepper
½ teaspoon sweetener
2 tablespoons cream
tiny bread cubes
olive oil for frying
pinch of minced parsley and thyme leaves

Directions:

  1. Warm the oil in a saucepan then add the onion and garlic. Cook for 3 minutes, add the paprika, toss in the tomatoes, bread, herbs, and ½ teaspoon each salt and sugar, and 2 cups water. Bring to a boil, cover the pot, lower the heat and simmer until the tomatoes have broken down, about 20 minutes.
  2. Pass the soup through a food mill or puree in the blender. Return to stove, taste for saltiness, and season with pepper. If you want some more smokiness, add more paprika a pinch at a time.
  3. Stir in the cream. Crisp the bread cubes in a little olive oil over medium-low heat until golden, 6-8 minutes. Add the croutons and herbs and serve.

Makes 2 generous cups