8tablespoonGreek yogurt, or natural yogurt, creme fraiche, or mascarpone
4handfulcooked rice, or cooked short pasta
4slicesgarlic bread
Instructions
Add oil in a frying pan, and set to medium-high heat. Once hot, add the chopped onions, stir and lower the heat to medium. Fry until soft and translucent, stirring occasionally. Add smoked paprika, paprika, and tomato puree, mix well and fry for further 2 minutes. Take off the heat.
Add canned tomatoes to a soup maker. Break them up gently, using a wooden spoon. Add the fried onion mix.
Dissolve cornflour in a small amount of water - whisk it with a fork until smooth. Add it to the soup maker.
Add parsley or other herbs, garlic, black pepper, and chili flakes if using. Cover with stock (broth) and stir gently. Close with a lid and press the 'creamy soup setting' button. Wait until the program has finished (including blending).
Serve hot with yogurt, cream or mascarpone and a slice of garlic bread.
Notes
Possible swaps:
Tinned chopped tomatoes, or tinned cherry tomatoes (1:1 ratio),
Shallots or red onion (1:1 ratio),
Plain (all-purpose) flour - use 2 tbsp,
Fresh or dried basil, oregano, rosemary or thyme or a combination of them,
Double cream or creme fraiche.
Cooking on the hob:
Fry the chopped onions in a small amount of rapeseed oil on medium heat. Cook until soft and glossy. Add paprika, smoked paprika, and tomato puree and saute for 2 more minutes.
Add canned tomatoes, break them up using a wooden spoon and bring to a simmer.
Add stock and cover. Cook gently on low heat for 10-15 minutes.
Mix corn flour with water and add this to the soup. Cook for further 5 minutes. Add herbs, garlic, and black pepper and take off the heat.
Transport to a blender and blend until smooth. Taste and add sugar if needed.
Serve with yogurt and black pepper, or with cooked rice (pasta) and a slice of garlic bread.