Heat olive oil in a large pot over medium heat. Saute garlic, chilli flakes, and anchovy fillets for 2 minutes until fragrant.
Add chopped onions, cook until softened. Season with paprika, chilli powder and salt & pepper.
Stir in Tomato Paste. Cook for about 3 minutes until deepened in colour before adding in chopped tomatoes and bay leaves.
Pour in Chicken Broth. Bring to a boil, then cover and allow to simmer for 20 minutes.
Discard the bay leaves. Using a hand blender, blend the mixture until smooth and thick.
Turn to low heat and stir in the double cream and mixed Italian herbs. Let bubble for 5-10 minutes then serve immediately with toppings/garnishes of your choice.
Notes
Chicken broth can be substituted with vegetable stock.Toppings/garnish ideas: