How to make
Chop the onion and fry the garlic for 5 minutes in the fat.
Add the peeled and sliced tomatoes, sugar, salt, oregano and tomato concentrate.
Fry briefly, pour the water with the cube of broth and boil for 15 minutes under a lid.
Add fresh parsley and basil. Pour the cream and puree.
Optionally, dilute it with a little water if you don't want the soup to be too thick, or leave it as a fluffy cream - the choice is yours.
Serve the tomato soup with more cream and croutons, if desired.
The tomato soup with cream is ready.
