Heat the oil in a soup pan and fry the pepper, the paprika powder and the onion 5 minutes. Add the tomato cubes, the vegetable stock tablet and water and bring to the boil. Add the rosemary and cook over low heat for 20 minutes.
Purée the soup with the hand blender and season with salt and pepper.
Distribute over the bowls and add Cheesepops to each bowl.
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