Carve the tomatoes and blanch in boiling water for 1-2 minutes. Rinse in cold water and drain well. Peel the tomatoes and chop into small pieces.
Peel and dice the onion. Heat the olive oil in a large pot. Saute the onion until soft. Peel and press the garlic into the pot. Add the oregano and tomato paste. Stir well. Add the tomatoes and vegetable stock. Cover and simmer for about 15 minutes. Season with salt and pepper.
Rinse the cherry tomatoes and cut in half. Mix the creme fraiche with the balsamic cream. Add the cherry tomatoes into the soup. Serve with freshly ground pepper and a splash of balsamic creme fraiche.