Smoky Tomato Soup

Preparation

1. Step 1

   Melt the butter in a large pot over medium heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes.

2. Step 2

   Add the garlic, crushed red pepper and paprika, and cook until fragrant, 1 minute.

3. Step 3

   Sprinkle the flour on top and cook, stirring constantly, until sizzling and crackling, about 2 minutes.

4. Step 4

   Add the tomatoes and their juices, squeezing the tomatoes to crush them as you add them to the pot. Stir in the stock, thyme sprigs and sugar. Drop in the ancho chile (plop!) and bring to a simmer over medium-high.

5. Step 5

   Reduce the heat to medium-low, cover almost all the way and simmer, stirring occasionally, until flavors deepen and tomatoes break down, about 45 minutes.

6. Step 6

   Pluck out the ancho chile and thyme sprigs, then transfer the soup to a blender (in batches, if needed) and blend until creamy. (Alternatively, use an immersion blender to blend it right in the pot.) Give the soup a taste and adjust seasoning if desired. If you’d like to increase the smoky flavor, you can blend in a portion of the stemmed and deseeded chile, if desired.

7. Step 7

   Transfer to bowls, top with a swirl of crema and a sprinkle of chives. Serve with grilled cheese, if desired.