How to make
It is good to use well-ripened, even overripe pink tomatoes to make the cream soup. They are delicious enough and do not need a lot of spices. They have a small seeds and thin skin.
Wash the tomatoes, carve their stems off with a sharp knife. Cut each tomato into large pieces and place them in a saucepan along with two tablespoons of olive oil, salt and black pepper.
Put the pot on the stove and cook for about 15-20 minutes. After that, blend it.
Strain the resulting tomato puree using a colander.
Place it back on the hob and boil the cream soup for about a minute.
Serve the tomato cream soup with cubes of feta cheese, sprinkle with oregano and drizzle with a spoonful of olive oil.
Enjoy!
