Ingredients
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2 tablespoons olive oil
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2 shallots, peeled and chopped
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2 cloves garlic, chopped
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1 1/2 lbs. tomatoes, quartered
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2 teaspoons paprika
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3 cups vegetable stock
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1/4 cup fresh basil
Steps
1
Heat the olive oil in a large pan and gently sauté the shallots and garlic until soft but not brown. Add the tomatoes and paprika and cook, stirring, for 5 min. Add the broth, bring to a simmer and cook for 10 min.
2
Using an immersion blender, puree the mixture until smooth. Season with salt and freshly ground pepper. Tear the basil leaves into pieces and stir into the soup. Serve immediately.
