Peel the tomatoes and cut them into chunks. Cut peppers in big chunks as well. Do the same with the carrots, onion and garlic and start saute in a pan, in which we have added enough olive oil to cover the bottom of the pan.Go on adding dry and fresh basil, chicken stock, paprika and thyme.
After sauteing them for about 1 minute, add the tomatoes, tomato paste, vegetable stock and the salt & pepper. Add hot water and let it simmer.
Before making it veloute, remove the thyme to avoid making the soup bitter. Leave it cool for a while. After making it veloute, put back the soup on a low heat, add some hot water and oatmeal. Boil for another 10 minutes.
Serve the soup hot, garnished with fresh basil leaves or parsley.