Tomato Soup

from Rebecca Jackson

3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon dried oregano
1 can (28 ounces) plum tomatoes including liquid
1 cup water
1 cup chicken broth
4 tablespoons tomato paste
1/4 cup chopped fresh basil
1 teaspoon salt
1 cup half and half
Salt and freshly ground black pepper
Juice of 1 or 2 limes

Directions
Heat oil in a large heavy pot over medium-high heat. Add onion and
cook, stirring, until softened. Add garlic, paprika, and oregano. Cook
about one minute, stirring.

Add tomatoes, water, chicken broth, tomato paste, basil, and salt.
Bring to a simmer, cover, and simmer 30 minutes.

Turn off heat and blend with hand blender until smooth. Add half and
half. Season to taste with salt, pepper, and lime juice. Serve hot or
cold.