Peel and dice the tomatoes (or drain them from the can and dice them).
Sauté the tomatoes and onion in a small amount of fat for 20 minutes, then deglaze with the beef broth, season with salt, bell pepper and paprika, simmer gently for 15 to 20 minutes.
Lightly crush the peas – you must still be able to feel small pieces of peas, mix them into the soup and refine with cream, seasoning if necessary.
Add minced parsley on top of the soup.
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