1. Peel and finely chop the onion and garlic.
2. Remove the crowns from the tomatoes.
3. Cut the potato, leek and carrot into small pieces.
4. Using a piece of string, make a spice bouillon of bay leaf and thyme.
5. Heat the onion and garlic in the oil over low heat and let them soften. Add a dash of the stock and the tomatoes and steam for 5-10 minutes on a low heat with the lid on the pan. When the skin starts to come off the tomatoes, deglaze with the remaining stock. Remove the skins from the tomatoes and cut them into pieces.
6. Add the tomatoes, remaining vegetables, the spice packet and paprika to the stock and bring to the boil again. Let the vegetables soften over a low heat for 15 minutes.
7. Remove the spice sachet and smooth the soup with a hand blender or food processor.
8. Reheat the soup and stir in some more finely chopped parsley.
9. Season the soup with freshly ground pepper and garnish with a sprig of fresh parsley. Enjoy!