Heat the olive oil in a large pot over medium heat.
Saute diced onion, celery, and carrot in a pan until they are tender, for about 5 minutes.
Add garlic to the pan and cook for an additional minute.
Include tomato paste, paprika, cayenne (optional), and add salt and pepper to taste.
Cook for 2 minutes, stirring constantly.
Sprinkle flour over the mixture and stir thoroughly.
Cook for an additional minute.
Pour the broth slowly into the mixture while stirring continuously to prevent lumps from forming.
Cook slowly over low heat for 10 minutes, stirring occasionally.
Mix the soup until it is creamy using a hand blender, or blend it in a regular blender in small portions.
Continued on next page 👇(page 3)👇
