Creamy Tomato Soup
Tomatoes contain beta-carotenes, an important antioxidant which supports skin and eye health.
You can replace the oregano in this creamy tomato soup with fresh thyme or rosemary.
Peel onion and garlic, chop finely and sauté until translucent in a pot with oil. Rinse tomatoes, roughly chop and add to the pot. Cook for 10 minutes. Stir in tomato paste, pour in broth and season with salt, pepper, sugar and oregano. Simmer for 20 minutes over medium heat.
Puree soup and strain through a sieve into another pot. Bring to a boil, add the cream and bring to a boil again. Season the soup and divide among soup bowls. Top with creme fraiche, basil and olive oil. Serve with freshly ground pepper.