Tomato-paprika soup with balls

Cut the tomatoes and onions into quarters and the garlic into slices. Remove the leaves from the basil and cut the stalks coarsely. Let the grilled paprika drain.

Meanwhile, heat the oil in a large soup pot and fry the onion and garlic for 2 minutes. Add the tomato paste and cook for 2 minutes.

Add the tomatoes, peppers, the stalks of the basil and the water. Bring to the boil and cook on low heat for 10 minutes.

Remove the pan from the heat, add half of the basil leaves and puree with a hand blender until smooth.

Season with pepper and salt.

Add the soup balls and cook for 5 minutes. Divide the soup over the bowls and serve with a spoon of crème fraîche and the rest of the basil.