Peel onion and garlic and cut into fine cubes. Wash and clean the tomatoes and cut them into large pieces. Heat 2 tablespoons of oil in a saucepan. Fry the onion and garlic in it.
Add the tomatoes and simmer for about 5 minutes. In the meantime peel, wash and cut carrots into pieces. Add stock, carrots and tomato paste to the tomatoes and simmer for about 15 minutes. Dice bread.
Roast the pine nuts in a pan without fat until golden brown, take them out. Heat 2 tablespoons of oil in the pan and fry the bread cubes. Take out and drain on kitchen paper. Wash the basil, dab dry and pluck from the stalks.
Cut basil into fine strips and add to the soup. Puree with a blender. Season to taste with salt, pepper and paprika. Arrange the soup in bowls. Sprinkle with croutons and pine nuts and garnish with basil.