Creamy Tomato Soup

• 1 tablespoon canola oil
• 1 1/2 cups chopped onion
• 1/2 teaspoon ground cumin
• 3/8 teaspoon kosher salt
• 1/4 teaspoon hot smoked paprika
• 4 garlic cloves, minced
• 1 (14.28-ounce) can chopped unsalted San Marzano tomatoes, undrained
• 2 cups unsalted chicken stock (such as Swanson)
• 1/4 cup half-and-half
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper

1. Heat a medium saucepan over medium heat. Add canola oil to pan; swirl to coat. Add onion, cumin, kosher salt, and paprika to pan; cook 8 minutes, stirring occasionally. Increase the heat to medium-high. Add minced garlic; saute 1 minute, stirring constantly. Stir in tomatoes and chicken stock; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat; stir in half-and-half.
2. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Top with parsley and freshly ground black pepper.
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canola oil, onion, ground cumin, kosher salt, hot smoked paprika, garlic, tomatoes, chicken, parsley, freshly ground black pepper

Taken from www.myrecipes.com/recipe/creamy-tomato-soup-1 (may not work)