Tomato soup with basil

Chop the shallots and finely chop the garlic. Heat the oil in a soup pan and fry the shallot and garlic on a low heat.

Cut the tomatoes into quarters. Add to the soup pan and cook for 5 minutes. Add the paprika powder.

Remove the leaves from the basil and put the stalks in the pan with the tomatoes.

Add the stock and simmer for 10 minutes. Stir the basil leaf through the soup, but leave a few leaves for the garnish.

Puree the soup with the hand blender. Season with pepper and salt.

Divide the large bowls and garnish with the rest of the basil leaves.