Method
1
Beat the cream cheese with the heavy cream until smooth and thick.
2
Transfer the cream cheese mixture to a piping bag fitted with a small star tip.
3
Pipe 12 small stars onto a parchment-lined plate.
4
Freeze the cream stars for at least 15 minutes.
5
Heat the olive oil in a large pot over medium heat.
6
Add the onion and red peppers.
7
Cook until softened, about 8 minutes.
8
Add the garlic, tomato paste, and smoked paprika.
10
Add the crushed tomatoes, vegetable stock, and sugar.
11
Season with salt and black pepper.
12
Bring the soup to a boil.
13
Reduce the heat and simmer uncovered for 20 minutes.
14
Blend the soup until smooth.
15
Ladle the soup into bowls.
16
Place three frozen cream stars on each bowl of soup.
17
Scatter the pomegranate seeds and parsley around the stars.