2 T EVOO
1/2 c chopped shallots
1 med clove garlic, chopped
1-28oz can fire roasted tomatoes, chopped
2 c chicken or veg broth
1 T double-concentrated tomato paste or 2 T regular tomato paste
1/2 t freshly ground black pepper
pinch of ground red pepper
1/4-1/2 t smoked Spanish paprika
1 small sprig thyme
1/2 c packed fresh basil leaves plus additional leaves for garnish

2 T EVOO 1/2 c chopped shallots 1 med clove garlic, chopped 1 -28oz can fire roasted tomatoes, chopped 2 c chicken or veg broth 1 T double-concentrated tomato paste or 2 T regular tomato paste 1/2 t freshly ground black pepper 1/4 -1/2 t smoked Spanish paprika 1 small sprig thyme 1/2 c packed fresh basil leaves plus additional leaves for garnish

Heat the EVOO in a soup pot over med heat. Add the shallots and cook for 3-5 min, until translucent. Add the garlic and cook until softened and fragrant, about 1 min.

Stir in the tomatoes, broth, tomato paste, black pepper, red pepper, paprika, and thyme. Bring to a boil, reduce to a simmer, and cook for 35 min. Stir in the fresh basil leaves and simmer for 10 min. Remove from heat and let cool slightly.

Puree the soup in a blender, in batches, returning the pureed soup to a large saucepan. Gently warm the soup before serving. Garnish with additional basil leaves.