Tomato Soup

Finely chop the onion and finely mince the garlic.

Score the tomatoes with a cross, briefly dip them in boiling water, cool in cold water and peel off the skin.

Cut the peeled tomatoes into pieces.

Heat the olive oil in a pot, add the onion and garlic and sauté until translucent.

Add the tomato pieces, dried thyme and basil leaves and stir briefly.

Pour in the meat broth, season with salt and pepper and let the soup simmer gently over low heat.

Blend the soup until smooth.

Stir in the cream, heat briefly and adjust the seasoning again.

Serve hot.