Makes a potful- the number of servings depends on if you want to share
1 onion, diced
1 kilo ripe tomatoes, quartered
1/2 tsp. sweet paprika
1/2 tbsp. olive oil
knob of butter
500 ml stock (vegetable or chicken)
100 ml double cream
Heat the olive oil and the butter in a stock pot over medium heat until the butter foams. Turn the heat down, add the onions and cook until translucent and tender (which will be about 10 minutes or so).
Add the tomatoes, paprika and stock. Bring it to be boil and then simmer for 15-20 minutes (the tomatoes should be soft).
Using a hand blender, puree the soup. Stir in the cream and serve.