Smokey Tomato Soup with Gruyere Crostini

Adapted from Melissa Rubel Jacobson, Foodandwine.com

Makes 4 Servings.

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

1 onion, diced

2 cloves garlic, crushed

1 ¾ teaspoons sweet smoked paprika

3 ½ lbs tomatoes, quartered (if using canned, add only 2/3 cup of juices and omit water below)

2/3 cup water

1 thyme sprig

1 bay leaf

1/3 cup heavy cream

1 tablespoon sugar, or more to taste

Salt and pepper to taste

10 baguette slices, cut on the bias about ½ inch thick

1 cup gruyere cheese, coarsely grated (about 3 ounces)

In a soup pot, heat the butter and olive oil over medium-high heat. Add the onions and garlic. Cook until tender, about 5 minutes. Add the paprika and cook until fragrant, about 30 seconds. Add the tomatoes, water (or tomato juices), thyme sprig, and bay leaf. Bring the mixture to a boil, then cover and simmer over moderate heat until the tomatoes break down. This should take about 15-20 minutes. Discard the thyme sprig and bay leaf.

Preheat the broiler.

In a blender, puree the soup until smooth. Strain the soup back into the pot. Press on the solids to get out as much soup as possible. Stir in the cream. Add sugar, salt, and pepper to taste. If necessary, reheat the soup over low heat.

Place the baguette slices on a baking sheet. Spray or brush each side lightly with olive oil. Broil until toasted and beginning to brown on one side, turn slices over, then broil until toasted and beginning to brown on the other side. This should take about 4 minutes or so total. Top each crostini with some grated gruyere, then broil until the cheese is melted and bubbly, about 30 seconds. Ladle the soup inot bowls and serve with the gruyere toasts.