Mischas tomato and paprika soup

Submitted by:
"This is a delicate and soothing soup. It may be served as a starter or as a light lunch. It is best to serve with a nice white loaf.

Preparation time: 2 mins
Cooking time: 30 mins

Serves: 2

Dietary guidance: v v 


1 Onion
6 Medium sized tomatos
1 Clove of Garlic
1 teaspoon of paprika
1/2 vegetable stock cube
8 basil leaves
1&1/2 cups of water
1 handful of parsley
3tbs cornflour


Chop the onions and garlic finely and halve the tomatos. Put in a pan with the parsley and basil and set to medium heat for 20 minits stiring regularly until the tomatos are soft. Put the soup into a mechanical blender or a sieve in order seperate the liquid from the solid, gathering the sieved liquid soup in a bowl. Make sure you get most of the pulp in there leaving only a few skins and onion pieces etc (you dont want the soup to be too watery) Get rid of the excess solids. In a pan disolve half a stock cube in a little water. When disolved, add the liquid soup. Set to a medium-low heat and stir. Sieve the cornflour into the soup and stir to disolve. This should thicken the soup. Add the paprika and leave the soup simmering for 10 mins then serve. For an extra touch, serve with a pinch of parsley floating on top.

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