Photo by Leslie KellyNancy Karis says seasoning – and pork stock – are key to flavorful soups at Salumi.Salumi’s best known for its sensational sandwiches, but chef Nancy Karis also makes some of Seattle’s best soups in its tiny kitchen. Customer favorites include Curried Chickpea (pictured here), Lentil Barley, Gazpacho Madrid, Chicken and Butternut Squash, along with a kitchen-sink-style creation called Chumbotta.In part three of this week’s Grillaxin’, Karis shares her latest, and, possibly, greatest recipe for Smoky Tomato. You can find smoked paprika at World Spice on Western, near Pike Place Market. Read part one and two, where Karis talks about her start and shares suggestions for aspiring home cooks.Smoky Tomato Soup4 tablespoons olive oil 4 tablespoons butter1 onion, sliced4 cloves garlic, minced1 carrot, peeled and sliced3 ribs celery, sliced1 cup Marsala wine1/2 can tomato paste4 teaspoons sugar1 tablespoon smoked paprika1/2 teaspoon dried orange zest1 teaspoon crushed red chilies, or more to tastesalt and pepper, to taste1 28-ounce can whole pear tomatoes1 cup orange juice4 cups chicken broth1 cup whipping creamSaute vegetables in olive oil and butter. Add wine and reduce. (Letting it simmer until the liquid has reduced by half.)Add tomato paste, sugar, spices, tomatoes, orange juice, 2 cups of the chicken broth. Simmer over medium heat until vegetables are tender, about 30 minutes. Puree until smooth in blender (careful to only fill blender half full, so not to splash). Stir in cream and add the rest of the broth as needed. Don’t make it too thin. Check and adjust seasoning and serve.Serves 6.