Smoky Tomato Soup

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 onion, cut into 1/4-inch dice
• 2 garlic cloves, crushed
• 2 teaspoons sweet smoked paprika
• 3 1/2 pounds tomatoes, quartered
• 1/2 cup water
• 1 thyme sprig
• 1 bay leaf
• Kosher salt and freshly ground pepper
• 1/4 cup plus 2 tablespoons cream

1. In a soup pot, melt the butter in the olive oil. Add the onion and garlic and cook over moderately high heat until tender, about 5 minutes. Add the paprika and cook until fragrant, about 30 seconds. Add the tomatoes, water, thyme sprig and bay leaf, season with salt and pepper and bring the tomato mixture to a boil. Cover and simmer over moderate heat until the tomatoes break down, about 15 minutes. Discard the thyme sprig and bay leaf.
2. In a blender, puree the soup in batches until smooth. Strain the soup back into the pot, pressing on the solids to extract as much soup as possible. Stir the cream into the soup and season with salt and pepper.

unsalted butter, extravirgin olive oil, onion, garlic, sweet smoked paprika, tomatoes, water, thyme, bay leaf, kosher salt, cream

Taken from www.epicurious.com/recipes/member/views/smoky-tomato-soup-50048878 (may not work)