Heat olive oil and butter in a saucepan until melted.
Add shallots, garlic, paprika, and thyme and cook for 2 minutes.
Stir in tomato purée and cook for 1 minute.
Add peppers and stock and simmer for 6 minutes.
Stir in the cream and blend the mixture until smooth.
Heat deep-frying oil in a pan to 180°C.
Mix parsley into the mashed potato and roll into small sausage shapes.
Coat the potato sausages sequentially in flour, beaten egg, and flaked almonds.
Deep-fry the croquettes for 3 minutes until golden and crisp.
Drain croquettes on kitchen paper, then serve in bowls of soup garnished with basil and oil.