We have been loving the soup and sandwich combo at our house since my mom got us a Breville panini press - which I highly recommend - for Christmas. Grilled cheese is a go-to and this time we stuck to the classic partner -tomato soup. I found this Spanish tomato soup from my Cuisine at Home magazine from October 2011.
As you read the recipe, it calls for olives and parsley to be stirred in before serving, which we did not do because I didn't have olives, plus Adam doesn't like them.
Adam was expecting a traditional tomato soup but I wanted to mix things up a bit. I really enjoyed the spices in the soup and the roasted potatoes on top.
1 Tablespoon olive oil
2 teaspoons smoked paprika
1 1/2 lbs. potatoes, peeled and diced
1 cup diced onion
2 garlic cloves, minced
2 Tablespoons olive oil
1 Tablespoon smoked paprika
2 teaspoons dried oregano
2 teaspoons ground cumin
pinch red pepper flakes
1/4 cup dry sherry
2 cups tomato juice
2 cups vegetable broth
1 (28 oz) can diced tomatoes
2 Tablespoons orange juice
1/2 cup manzanilla olives, sliced
1/4 cup fresh parsley, chopped
salt and pepper
Preheat oven to 425 degrees.
For the potatoes, combine 1 Tablespoon oil and 2 teaspoons paprika in a large bowl, then toss with potatoes. Transfer to a baking sheet and roast until golden, 30-40 minutes, stirring midway through cooking.
For the soup, in a dutch oven, sweat onion and garlic in 2 Tablespoons oil over medium-low heat until soft, 5 minutes. Stir in 1 Tablespoon paprika, oregano, cumin and pepper flakes. Deglaze pot with sherry and cook until nearly evaporated.
Add tomato juice, vegetable broth, and tomatoes. Increase heat to high and bring soup to a boil then reduce to a simmer for 15 minutes.
Stir in orange juice. Puree soup with a hand blender until smooth.
Stir in olives and parsley; season with salt and pepper.
Serve topped with the roasted potatoes.