Spanish-Inspired Tomato Soup

What pairs perfectly with cooler fall weather? Yes, tomato soup. A dash of Spanish inspiration adds a perfect twist to this carrot-tomato soup recipe. The secret is sweet paprika and Manchego cheese. Some of the other special touches are fresh rosemary & Herbes de Provence!

Another touch that you will find in this dish is bacon. Bacon is glorious in itself. Here, it serves as an excellent surrogate for cream! If you aren’t dairy-free, I’d recommend garnishing the soup with freshly shredded Manchego cheese. For those of you feeling wild, make a fried grilled cheese sandwich in rosemary butter with Manchego, white cheddar, and Gruyere. Please enjoy a big bowl of soup with loved ones and stay warm this Fall!

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Spanish-Inspired Carrot-Tomato Soup

Yield: 8

Author: Kayla Lander

Prep time: 15 MinCook time: 25 MinInactive time: 30 MinTotal time: 1 H & 10 M

A dash of Spanish inspiration adds a perfect twist to this carrot-tomato soup recipe. The secret is sweet paprika and Manchego cheese, while some other special touches are fresh rosemary & Herbes de Provence! It's the perfect dish as we head into Fall.

Ingredients

• 5 carrots sliced
• 1 yellow onion diced
• 6 garlic cloves minced
• 8 bacon slices
• 28 oz. roasted tomatoes
• 5 Tbsp. tomato paste
• 1 Tbsp. flour
• 6 cups chicken broth
• 2 bay leaves
• 1 Tbsp. fresh rosemary
• 1 tsp. sweet paprika
• 1 tsp. Herbes de Provence
• 8-10 oz. shredded Manchego

Instructions

1. Wash, dry, and prep all vegetables & herbs.
2. Pan-fry bacon in a large stewpot on medium heat for 10-15 minutes, or until it is crispy. Remove bacon from the pot, slice it, and set aside.
3. Add carrots, onion and garlic. Cook for 5-10 minutes or until vegetables begin to be aromatic and tender.
4. Return bacon to pan, add tomato paste, and combine. Add flour and stir for one more minute.
5. Toss roasted tomatoes, chicken broth, bay leaves, rosemary, sweet paprika, and Herbes de Provence into the pot. Simmer without a top for 30 minutes.
6. Por fin, blend the soup in small batches. Serve with shredded Manchego, a dash of Herbes de Provence, sliced green onions, or fresh rosemary!

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