The Best Tomato Soup

• 1 ounces, weight Butter
• 2 teaspoons Oil
• 1 whole Onion, Diced
• 2 cloves Garlic, Diced
• 2 teaspoons Paprika
• 1 Tablespoon Sugar
• 1 pound, 5-1/4 ounces, weight Tomatoes, Diced
• 2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Water
• 1 whole Stock Cube
• 3 whole Bay Leaves
• 2 Tablespoons Greek Yoghurt (optional)

1. Melt the butter with the oil in a large saucepan and gently cook the onion and garlic over a fairly low heat. After 5-10 minutes, when the onion is soft, add the paprika and cook for 1 minute more. Then add the remaining ingredients (except yoghurt), and simmer for 30 minutes. Remove the bay leaves, and then use an immersion blender to make the soup smooth. Stir through the Greek yoghurt, if using, and serve warm with fresh bread.

butter, oil, onion, garlic, paprika, sugar, pound, water, bay leaves, greek yoghurt

Taken from tastykitchen.com/recipes/soups/the-best-tomato-soup-2/ (may not work)