How to make
Heat the olive oil in a deep frying pan.
Add the onions and carrots and cook them over medium heat, while stirring occasionally for about 3-4 minutes, until they soften.
Add the tomatoes, garlic and other spices. Remove the fat and let the mixture simmer for about 30 minutes.
Blend the soup and pour the cream inside. Season it with salt and black pepper. Stir.
Serve the tomato soup by carefully placing a spoonful of cream and a marjoram leaf in the center.
