Red pepper and Tomato Soup
- Melt butter in a non stick pan and sauté the peppers and onion until golden and tender.
- Stir in garlic paprika and smoked puree and cook, stirring constantly for 1 - 2 minutes.
- Stir in tomatoes, stock and sugar.
- Squash the tomatoes into chunks.
- Bring to a boil, reduce the heat to medium-low, and simmer 15 minutes.
- Stir in cream and basil; season with salt and pepper.
- Serve with croutons (seperate recipe in therecipe.website)