Wash and chop up the tomatoes (leave skins on) Melt a little butter in the soup maker. You can even skip this step and head straight to step 4. You can use oil instead of butter. Add the chopped onions and let them gently cook in the melted butter (and really enjoy the smell of onions cooking in butter!). 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.

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Instructions. Preheat the oven to gas mark 6. Pop the tomatoes, cut side down in an oven-proof dish along with the onion, garlic and basil, drizzle with olive oil. Add the tray to the oven and leave to cook for 25 minutes, everything should be browning off and smelling delicious. Season with salt and black pepper.. Season with salt, black pepper, and Italian seasoning. Let the mixture simmer, allowing the tomatoes to break down and release their juices. Simmer. Pour in chicken stock and stir to combine. Let the soup simmer for about 15 minutes to allow the flavors to develop and meld together. Blend.