Wash the soup mix and put in a saucepan with water to cover and the bay leaves. Bring to a boil, lower the heat and simmer until all the ingredients are tender.
In a small bowl dissolve tomato paste with ½ cup of the cooking liquid, and put back into the pan, stirring. Add salt and pepper, and continue cooking until barely thick and tasty.
Add the cherry tomatoes, if using, turn off the heat and stir.
Serve in soup bowls with croutons, diced Feta cheese, and cilantro leaves.
**To make croutons in the oven: cut slices of bread in dices, and toast in a hot oven until crispy. Keep this in tightly sealed tins.
Recipe by PERU DELIGHTS at https://perudelights.com/chunky-tomato-soup-inspired-by-the-andes-and-our-travels/